Hi, I'm Stefania, the head chocolatier at Cocoa40. I have a passion for making chocolate art you can eat, with the finest ingredients available. I'm a purist when it comes to food and only ever use natural ingredients, sourced from the best suppliers we can find. That being said, all of the colours used to decorate our chocolates come from natural coloured cocoa butters derived from red beet powder, curcurmin, spirulina and iron. You'll never see artificial colours or flavours in our shop because we believe you deserve the best. Our Grand Cru chocolate is primarily sourced from the Carribbean but we also carry some varieties from Peru, Madagascar and Brazil. The chocolate we use is roasted, refined and manufactured in France, by chefs, for chefs, making it the best chocolate available to the market. It's now made with sunflower lecithin, instead of soy lecithin, which means we are 100% soy-free. You can truly taste the quality and craftsmanship that goes into every piece.

I've been making chocolates, confections and artisinal gelato with Cocoa40 since 2018. Prior to working with chocolate, I was the Pastry Chef for Harbour60 in Toronto. Over the last decade, I've worked with many clients with allergies which is why I take pride in offering as many gluten-free, dairy-free, vegan-friendly, soy-free and nut-safe options on the menu.

Part of the chocolate art experience is colour matching the coloured cocoa butter on each favour or custom chocolate to match the colour scheme of your event. I'll be your point of contact from start to finish for all things wedding and event favours, making sure it aligns exactly with your vision.