She recently has partnered with the owners of Voda Emporium, an Olde Towne East market that is now the exclusive provider of her artisan treats.
Ted Drydek, who owns Voda with Gary Wahlers, said he's personally a fan of Yosick's creations.
"The truth is, it's phenomenal," he said. "We love it."
Yosick said Voda, a quirky market with a wide range of goods, is well suited to carry her merchandise.
"I know these guys will respect my chocolates," she said.
It's also close to her loyal base of German Village customers.
On a related note, Yosick has passed along her recipe for scones to Voda, which is now serving them in the adjacent Portico, a small coffee shop that opened recently.
Voda, 81 Parsons Ave., carries up to 31 flavors of chocolate per day, selling them by the piece and box. Customers can also place special orders, which take 24 hours to fill.
Yosick closed her business, Yosick's Artisan Chocolates in German Village, on Christmas Eve. She said she took a much-needed rest but returned to business in February. She now creates her confections from a small professional kitchen in Hilliard, where she turns out about 2,000 pieces a week, both for private customers and Voda.
Yosick, who lives in German Village, said she plans to double her production in the next few months as she focuses on Internet sales and several new retail locations across the city.
Her former shop, located in a small storefront on East Fifth Street, closed after three years in business. Unlike her original store, her current space is not certified kosher and she has phased out any savory items so she can focus on her brand, which she wants to expand regionally.
In addition to truffles, she makes Belgian-molded chocolates, French chocolates and is working on a line of confections, such as turtles, and themed designs.
She has unveiled a new line of pepper-based pieces, using sriracha, pablano, jalapeno and cayenne. She said they have zip but aren't too spicy. It's all part of her desire to evolve her chocolate line and expand the bounds of creativity.
"I changed my entire business model," she said. "And that's one of the reasons, so I can be more creative and focus on chocolate and bring newer pieces to light on a seasonal basis."