I’ll taste it, taste it, taste it, taste it. I ask myself, “How can I make it better? It needs more whatever, salt, vanilla.” Taste it again, again, and again until I think, “Okay, this is it. Let’s not mess with it anymore.” Then I’ll taste it one final time and be like, “Okay, add a percent. Just increase it by one more percent, just a little bit more.” For example, salting a ganache, I’ll salt, salt, salt, salt, salt; taste it. Okay, it can use a little bit more salt. And then I’m like, “Okay, it’s good now.” And then, at the very final moment, I’m going to put a little bit more salt. Walk away. That’s good. Whatever it may be.
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Sandy Tran
Chef and chocolatier
United States
Arts and letters
About
Chef Sandy Tran is the culinary leader, head chocolatier, and a partner at andSons Chocolatiers. She grew to acclaim as a pastry chef at Mainland Inn near Philadelphia and then as Executive Pastry Chef at three-Michelin-starred restaurant The French Laundry in Northern California. In 2022, she joined andSons and made her mark on modern, fine chocolate through hand-selected ingredients, regional inspiration, and seasonally-driven creations. She lives in Venice, CA with her husband, also an accomplished chef, and their two young sons.
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