Outstanding local chocolatiers
When we chocolateers (chocolate cheerleaders) at CBTB discover outstanding local chocolatiers, we like to recognize them and tell everybody about them. As a five-member group, we periodically get together and award “cups” to chocolatiers who make chocolates we think people will love. Chocolatiers who rate 3 or more cups by CBTB are denoted by next to their names in our blog.
High quality chocolate with locally sourced (as much as possible) ingredients handmade into little gems. Also barks, bars, and special seasonal items. Stand-outs include Fennel Pollen, Passion Fruit, Lavender, and Sunflower Seed Praline.
Online and at their store, 6525 Washington St., Yountville (Napa Valley).
Hand-made, hand-decorated bonbons, truffles and liquid caramels. Check their website for events and locations where you can buy them.
You can’t miss with any of the flavors, but if available, try the Fig & Walnut and Peanut Butter Cups.
Online, in some local stores, and at special events
3352 Grand Ave., Oakland.
Don’t pass up their Root Beer chocolates.
We like everything we’ve ever tasted by Recchiuti. From truffles to dipped fruits to baked goods — whatever they are selling, we’re buying.
One Ferry Building, Shop #30, SF; theLab, 801 22nd St (at Tennessee St.), SF; online and at many specialty food stores in CA and across the US.
Classic hand-shaped truffles in a variety of flavors.
In-store only, 754 Columbus Ave., San Francisco
Hand-made truffles, caramels, barks and dipped fruits from a former farm-to-table chef. Selection changes from day to day, but highlights include truffles made with locally-sourced spirits, crunchy nut praline truffles, and unusual ingredients like quince. They also offer workshops.
Online and in-store, 539 Bryant St., Palo Alto (SF Peninsula)
Beautiful, shiny hand-made truffles and caramels, plus bars and dragees. Truffle collections change seasonally, and they have the best salted almond chocolate bars around.
Online and in some local SFBA stores
Date posted: December 1, 2009. Bookmark the permalink.