Every chocolate mold is hand polish to create the high shine on the outside of the chocolate truffle.

Each design is inspired by the filling. Airbrushing and paint brushes are used to paint on edible colored cocoa butter inside the cavities of the chocolate mold.

After the paint has dried, the exterior shell is created.

The chocolate molds are filled with soft or crunchy fillings such as ganaches, pralines, fruit gels, and fondants.

Once the fillings are piped into the chocolate mold, the fillings need to sit for 12-24 hours in order for a “skin” to form before completing the next step. Multi-layered chocolate truffles require repeating this step twice after each filling.

A final layer of chocolate is applied to the chocolate mold to seal in the filling. The chocolate molds are sent to a cold room to set the cap.