The process of making chocolate confections is much more violent than I anticipated.  The whirring tempering machine, the pounding on plastic molds and then banging bon bons out onto a marble countertop seems to resemble miniature bricklaying more than truffle making.

Incredibly, the candies don’t break, their thin shells hold and the ganache stays put.  It’s as if truffles know to keep it together until they enter the customer’s mouth.  Then, behind a smile, the bite occurs and the confection process is complete.

Between making pastillage cigarettes and sewing a cheetah stoll for Sweet Charity, this chocolatier had a job to do.  Stay with us on the blog all summer as we share more behind-the-scenes from Co Co Sala and our story on this sugarista for the next print edition of Worn Magazine.

Photo & Video Credits: Joshua Yospyn/Worn Magazine (please ask permission to use our images)

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