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Trailing at Co Co. Sala

Chocolate’s always been a big part of my life. After a ton of truffle making this year, I decided I wanted to dig in a bit and learn more about how to make artisanal chocolate. In Washington, D.C., Co Co. Sala and its incredible chocolate master chef Santosh Tiptur spring to mind immediately when you think about really great chocolate. The store and incredible chocolate-centric restaurant do everything from savory dishes to beautiful, hand-decorated chocolates. If you haven’t already been, go check it out; their showpieces, strewn around the restaurant and store for decoration, are pretty incredible. Tiptur and the co-owners were kind enough to allow me to trail at Co Co. Sala for a week over the summer. What followed was a revelation.

In what was apparently the slow season, Katie, who heads up the chocolate-making program (there’s a whole other team dedicated to the chocolate dishes for the restaurant) and Marisol, who is a key part of making the chocolates happen, churned out chocolate decorations, truffles, bonbons, bars and all manner of incredible confections. They graciously included me and explained what they were doing as they went. These photos are a few shots from the day Marisol (pictured) and Katie were working on chocolate garnishes for the restaurant dishes, and chocolate curls for cocktail garnishes and hot chocolate.

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About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at StarChefs.com, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

2 responses »

  1. peggygilbey814628432

    Francoise, its so great to see your Post! What a fascinating experience at Co Co.Sala! I would love to learn more about your experience in the course of the week, and more about the progression of the business, and its savory side within the restaurant! A must stop by at my next venture to DC. Thanks for sharing.

    Reply
    • Thanks for reading, Peggy. Another post coming on Co Co. Sala soon. Didn’t really spend any time in the restaurant side, since I was there mostly to learn about making molded chocolates, and to see the chocolate production side.

      Reply

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