Chocaday began in 2023, but the story really starts a little earlier.

Back in 2022, my husband gifted me a chocolate class at Sissybix Chocolates. He actually had covid at the time and couldn’t attend, so I went on my own — not knowing it would completely change everything.

From the moment I stepped into that class, I was hooked.

I started with a simple starter kit from Sissybix and began experimenting at home. What started as curiosity quickly turned into an obsession. I invested in a small tempering machine and a melting tank to refine my process, and I spent countless hours learning, testing, and improving.

Over that time, Sylvia — the owner of Sissybix Chocolates — became not only my mentor, but also my friend. It’s bittersweet to see her step away, but she’ll still be around from time to time, which makes this transition even more special.

I’m a self-taught chocolatier — or as some would say, a “chocolate melter” — and everything I know has come from hands-on experience, online learning, and a lot of trial and error.

Over the past three years, I’ve practiced relentlessly. I’ve failed, adjusted, learnt, and then practiced some more. That process is what shaped Chocaday Collections.

I’ve developed a signature range of handcrafted bon bons and chocolate products, focusing on flavours, balance, and clean, beautiful finishes. I don’t produce bean-to-bar chocolate — instead, I work with high-quality couverture chocolate and focus on the artistry and experience of creating exceptional products.

Now, in a full-circle moment, I’m taking over Sissybix Chocolates and continuing its legacy under Chocaday Collections.

This next chapter is about sharing what I’ve learnt — through chocolate, creativity, and hands-on experiences — with you ALL.

The art of chocolate is a process of constant learning, and I’m always experimenting, improving and growing.

Behind Chocaday