Recchuiti Confections is a San Francisco-based chocolatier. I've tasted their chocolates at past Chocolate Shows in New York, but this was the first time I visited their one and only retail location at the Ferry Building in SF. I just tried a flight of 4 varietal truffles with my friends Toby and Brooke. The recipes for each of the truffles in the flight are exactly the same, except that the ganache was made with single origin chocolate from 4 different countries. This is a delightful way to experience the differences inherent in cacao beans from different parts of the world:

Columbia: The ganache had pretty strong notes of tartness, reminiscent of lemon and grapefruit. The tart flavors started out mild, shot up in intensity in the middle, and came back down again at the end with a mildly smoky finish. Subtle sweetness overall.

Venezuela: Extremely well balanced, creamier and smoother than the Columbian varietal. This one had notes of tartness as well, but considerably less so than the Columbian. More of a dark berry tartness.

Ecuador: This was our favorite. Very creamy as well, with a (somewhat) shockingly strong flavor of cherries that was consistent throughout. The cherry sweetness made this one the most exciting of the flight thus far.

Madagascar: This one was altogether different from the first three. Very malted taste with notes of molasses and honey. Earthy overall with deeper and darker cacao flavors than the others. There's also a little kick of tartness that presents itself in the finish.

Other Notes: Each of the chocolates was enrobed in a Madagascar origin chocolate made by Guittard, except for the Columbian varietal, which was enrobed in a Venezuelan origin chocolate (also made by Guittard). I was amazed at how light the color of the Madagascar chocolate was - it looked almost like milk chocolate. The Venezuelan chocolate was of a much darker color.