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Easter confection

By Betty Hallock

These Easter eggs from San Francisco-based chocolatier Michael Recchiuti are well worth hunting for -- rich, dark, chocolatey ones with thin shells of hand-decorated chocolate.

They’re filled with a silky, creamy, bitter-chocolate (70% cocoa) ganache infused with vanilla bean. Each chocolate egg is made up of two halves nestled into one paper cup. Thanks, Easter Bunny.

Michael Recchiuti Oeufs de Paques, a box of 20 halves, $28, www.recchiuti.com. Standard overnight or second-day air shipping only. Order by April 5 for delivery before Easter.

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-- Betty Hallock

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Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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