“I think everyone has a secret love affair with chocolate,” says award-winning chocolatier Sandra Abballe. “It’s why I specialize in it. There’s something about chocolate that makes people joyous. It’s one of those mystery foods that people love.”
The magic of chocolate inspired Sandra to change careers right after graduating from Ryerson with a degree in graphic design. She had always had a passion for chocolate and realized her real desire was to become a master chocolatier. She studied at the renowned French Pastry School in Chicago where she learned the skills necessary to open Succulent Chocolates and Sweets and produce the French hand-painted bon bons that won her the title of Canada's Best Bonbon at The World Chocolate Masters in 2013. “I think I chose this type of chocolate because of the artistry involved,” she explains. “I like to incorporate colour into chocolates. When they’re all lined up and shining, I call them my little gems.”
