Michael Recchiuti Dessert Sauces

I first met Michael and his wife Jacky when I was in cooking school. He was the Advanced Level Pastry Chef, and I managed to distinguish myself with him early in the semester by polishing off a display dessert after service, and telling him how delicious it was. "You ate that?" he asked. "That was just a cream cheese mock-up." Oops. Well it just goes to show you, even his fake desserts were sensational.

After leaving New England Culinary Institute, Michael hired on as Pastry Chef at a very fancy resort up the road from us in Barnard, Vt. He began selling his handmade chocolates at the little store run by the hotel so that guests could purchase them to take home. Our store was the first retail outlet to carry his chocolates!

So fast-forward a few years and he's back in San Francisco with his own artisinal chocolate company. His dessert sauces are very grown up—not really for kids—perfect for those who, like me, don't like their sweets too sweet. The Extra-Bitter Chocolate Sauce is amazing over vanilla ice cream because the contrast between vanilla and chocolate, sweet and bitter is so sensational. The Burnt Caramel Sauce is a signature flavor of the Recchiuti's, with a slight smoky edge overlaying the buttery, rich sweetness. Enjoy it over ice cream, under poached peaches, apples and pears, or out of the jar with a spoon.

Size: 9oz each