There are some people in the wedding and events industry who quietly make every celebration sweeter both literally and figuratively. Sandra Abballe-Domanico is one of those people.
As the creative force behind Succulent Chocolates & Sweets Inc., Sandra has built a reputation for crafting stunning confections that feel just as special as the celebrations they’re part of. Her work blends artistry, precision, and a genuine love for bringing joy to couples and their guests.
In this interview, I had the pleasure of chatting with Sandra about her journey in the world of sweets, what inspires her creations, and how thoughtful dessert experiences can elevate weddings and events. From entrepreneurial insight to delicious creativity, Sandra shares what it really takes to turn passion into a beautiful (and delicious) business.
~Tracey Manailescu
1. Every beautiful brand has a beginning. Can you share the story of how Succulent Chocolates started and what inspired you to specialize in artisan chocolate creations?
(We’d love to hear about your early days, your passion for chocolate, and how your vision has evolved.)
Since a young age, I knew my hands were meant to be in chocolate. I grew up in an Italian home where food wasn’t just nourishment, it was the centrepiece of every gathering. Celebrations, milestones, Sunday dinners and everything revolved around the table. That foundation shaped how I see chocolate today: not as candy, but as part of an experience. Although I completed a Bachelor of Technology in Graphic Communications Management at Ryerson University, I made a deliberate decision to pursue the profession I had always dreamed of. Before committing fully, I volunteered at a local bakery for a year to understand the physical and operational demands of the industry. It was demanding, humbling, and it confirmed that this was exactly where I belonged. I then moved to Chicago to study at the prestigious French Pastry School under Master Pastry Chefs Jacquy Pfeiffer, Joshua Johnson, and Della Gossett. The discipline, precision, and respect for technique that I learned there continue to define our work today. After returning to Toronto and working as an Assistant Pastry Chef, I founded Succulent Chocolates and Sweets in Vaughan in April 2012. Shortly after launching, I was selected as one of seven chocolatiers across Canada to compete in the World Chocolate Masters Canada; part of an international competition spanning twenty countries. After months of preparation for the nine-hour competition, I was awarded first place for Canada’s Best Molded Bonbon for my creation, The Crunchy Apple. That recognition validated both the craftsmanship and the vision behind the brand.
From there, the focus shifted to growth and innovation. We opened an 1,800 sq. ft. state-of-the-art chocolate lab in Vaughan and carved out a niche in corporate gifting and the wedding market, not simply selling chocolates, but creating chocolate experiences. Today, Succulent Chocolates remains rooted in craftsmanship. Every piece is made in small batches using premium Belgian chocolate. Every design is intentional. My goal has always been the same: to help people see, taste, and experience chocolate in a new way, especially in life’s most meaningful moments, including weddings.
For us, chocolate isn’t just a favour or a gift. It becomes part of the memory.
2. Your chocolates are not only delicious but visually stunning. How do you approach design when creating pieces for weddings and special events?
(Do you customize colours, flavours, or themes to align with a couple’s aesthetic and overall wedding vision?)
Design is intentional from the beginning. With my background in graphic communications, I approach chocolate the way a designer approaches a brand; colour, balance, proportion, and finish all matter. For weddings, the chocolate should feel integrated into the event, not like an add-on. Full custom colours are available as an upgrade for clients who want something highly specific to their event. At the same time, we design our core collections with weddings in mind. We offer a wide variety of colour options and refined flavour profiles that naturally suit many wedding styles, making it easy for couples to select something beautiful without going fully custom.
The result is cohesive. Beautiful, yes, but equally delicious and memorable.
3. Wedding favours and edible experiences have evolved over the years. What trends are you currently seeing in the wedding market, and how are couples incorporating luxury chocolates into their celebrations?
Couples want something refined, beautifully packaged, and aligned with their aesthetic, but also something guests won’t leave behind. Luxury chocolate fits that space well. It feels indulgent, but it’s universally appreciated. More couples are investing in experiential elements. Instead of placing a favour at each seat, they’re incorporating live chocolate stations or curated dessert activations. It becomes part of the entertainment, something guests can engage with. Luxury chocolate works well in this environment because it bridges design, taste, and experience. It’s elevated enough for a formal wedding, adaptable enough for modern celebrations, and consumable.
The common thread is intention. Couples are choosing fewer things, but making each detail more thoughtful. Chocolate naturally fits into that shift.
4. Quality matters in both weddings and fine confections. What sets Succulent Chocolates apart in terms of ingredients, craftsmanship, and client experience?
(What do planners and couples appreciate most when working with you?)
We treat chocolate as both a culinary product and a design element. It has to taste exceptional and look intentional. That standard is what sets us apart. We use premium Belgian chocolate and source as many local ingredients as we can. Everything is produced in small batches in our chocolate lab, every bonbon is hand-painted and every piece is deliberate. What planners and couples value most, however, is reliability. We understand wedding timelines and coordination. Communication is clear, quantities are precise, packaging is polished, and delivery is handled professionally. For live stations, we operate seamlessly and with presence. What couples appreciate most is that we make the process easy while still delivering something elevated and truly memorable.
5. For engaged couples and wedding planners considering custom chocolates for their event, what advice would you give to ensure their selections are both memorable and meaningful?
(Flavour pairings, packaging tips, guest experience ideas, timing considerations, etc.)
My advice is simple: be intentional.
1. Start with the guest experience.
Think about when and how the chocolate will be enjoyed. Is it placed at each setting? Given as guests leave? Served through a live station? These all will create a different experience for your guest with chocolate/
2. Choose flavours strategically.
Choose flavours that appeal broadly but still feel elevated. Pair something familiar (vanilla bean or sea salt caramel) with something slightly more distinctive (espresso, raspberry, or lemon).
3. Align with the design.
Packaging matters. The favour should complement the tablescape, stationery, and florals. We offer adding a custom sticker or tag to further incorporate the events theme.
Sandra Abballe-Domanico
General Manager and Lead Chocolatier
Succulent Chocolates and Sweets Inc | 501 Rowntree Dairy Road, Unit 3. Vaughan ON L4L8H1
THIS JUST IN … VOTED Best Chocolate Shop in Vaughan 2026, 2025 and 2023
Winner of Canada’s Best Bonbon at The World Chocolate Masters Canada
WXN Top 100 Most Powerful Women Award Winner
Winner of Vaughan Young Entrepreneur
Gold, Silver and Bronze Medal Winner at the International Chocolate Awards, Canadian Division
Awarded Vaughan’s Best Consumer Retail Small Business by The Vaughan Chamber of Commerce
In a world where wedding details are meant to delight the senses, the finishing touches matter most. The beautiful creations from Succulent Chocolates & Sweets Inc. do exactly that—bringing together artistry, flavour, and a little bit of magic in every bite.
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