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Cocoa40 Inc.

Cocoa40 Inc.

Cocoa40 Inc.

Stefania Pede

Richmond Hill, Ontario, Canada


After completing an undergraduate degree at Wilfrid Laurier University, Stefania went on to pursue her true passion in Pastry Arts at George Brown College in 2016. In her final semester at GBC she discovered a love for the art and science behind chocolate making. What started off as a love-hate relationship, quickly became a creative outlet for her. In the summer of 2018, while working full time in the restaurant industry, she decided to turn her passion project into a venture, and launched Cocoa 40 Inc. A year later, she took a leap of faith and went all-in to run the venture full time. To satisfy her desire to give back to the community, she launched an initiative called #Chocolate4Change in July 2019 for International Chocolate Day. The program raises funds for local non-profit organizations by donating $1 from every bar and truffle sold. She believes we can work together to make the world a better place, one chocolate at a time.

Why We’re One of a Kind

Each chocolate and confection we manufacture is made by hand, making each one unique and unlike the rest. Our chocolates are painted by hand with coloured cocoa butter with colours chosen to reflect the flavours found inside. With over 20 different shapes, each flavour is unique and eye catching with a pop of colour, you'll be sure to love.

Primary Materials

We take pride in only using Valrhona chocolate, which is the very best French chocolate available on the market. All flavour infusions come from real fruits, herbs, spices and nuts to provide the very best experience for your taste buds. We always use 100% real cream or fruit puree in our ganache fillings and never use preservatives. To learn more about us, click here.

Shipping Policy

We offer free shipping on orders over $75 within Canada. Please allow 1-3 days for orders to be fulfilled and shipped from our office in Richmond Hill, ON. For orders under $75, please select the fastest shipping method to ensure chocolates arrive to their destination in the best condition.