Recchiuti Whoopie Cakes are Back!

Michael Recchiuti is the quintessential San Francisco artisan chocolatier and one of the trailblazers of the Bay Area Chocolate Renaissance. His chocolates are innovative yet approachable, and always meticulously crafted.

Recchiuti introduced chocolate lovers to the wonder of burnt caramel truffles, and it’s one of my favorites. Take that caramel love one step further and try the Burnt Caramel Almonds. The almonds are toasted in-house so they develop that super nutty flavor and extra crunch. They’re then covered in layers of burnt caramel and chocolate and sea salt and cocoa powder. Their flavor keeps developing long after the first bite. It's hard to believe that something so small can pack such a punch!

Another favorite confection for dark chocolate lovers is the Force Noir truffle. Recchiuti's Force Noir truffle is silky 70% extra-bitter chocolate ganache infused with whole vanilla bean and enrobed in pure bittersweet chocolate. It will satisfy your craving for dark chocolate every time!

There are many other wonderful chocolate treats at Recchiuti, but I was thrilled to learn the other day that their Whoppie Cakes are back. Here's an excerpt from Jackie Recchiuti's Blog about their Whoopie Cakes. Whoppie Cakes are available for a limited time at the retail store in San Francisco's Ferry Building, as well as online.  FYI: Little Nib in Dogpatch is closed while the build-out of Chocolate Lab is planned in that location.

JACKIE RECCHIUTI:

My first taste of a traditional whoopie pie was Amish country in Lancaster County, Pennsylvania outside of Philadelphia where Michael grew up. According to food historians, Amish women would bake these desserts (known as hucklebucks at the time) and put them in farmers’ lunch pails or lunch boxes. When farmers would find the treats in their lunch, they would shout “Whoopie!”. 

When we first introduced the Recchiuti version of whoopie pies at our Ferry Building store in 2004, they were made with Michael’s famous devil’s food cake filled with a marshmallow crème center then enrobed with chocolate to keep the cake moist and the filling from oozing out. Needless to say, they took off like a rocket. Before long, as our chocolate business grew, we were unable to keep up with the various baked products we were offering as we had only one tiny convention oven. Since truffle making was our focus we sadly retired the whoopie pies, featuring them periodically when time and space allowed more baking. 

Read more HERE. 

Recchiuti Whoopie Cake: Burnt Caramel buttercream, sandwiched between two layers of Michael's rich Devil's Food chocolate cake, topped with a strip of candied orange peel and covered in custom chocolate. Oh yes, you won't want to miss this!

Photo: Recchiuti