MOM STEPHANIE CERONIO’S HOME-MADE CHOCOLATES HAVE GONE GLOBAL

Chocolatier Stephanie Ceronio has gone from self-taught to export with her milk-tart, gooseberry and rooibos creations which have won bronze, silver and gold on the international stage.

Jack Rabbit Chocolate Studio is the story of a working mom who studied programming and then decided she might try teaching herself to make chocolates.

Her passion for the craft has her creating unique pieces of art that are edible with specialities including small-batch bonbons that are made of the highest quality chocolate couvertures and filled with specially paired and freshly made flavours. 

“I love everything about chocolate. I love the way that it smells, the way that it tastes, the way that it makes you feel when you eat it, when you receive it, when you give it as a gift, when you work with it, and how it’s so technically challenging. It’s like a teenager in that it has a mind of its own and that you think that you know everything about chocolate, but you don’t,” shares Stephanie. 

Stephanie and her team’s dedication to the craft cannot be contained to South Africa only.

The Pretoria-based master chocolatier this very week has collected two more international chocolate awards – a Silver Award for their Spicey Blonde and Clemengold Bonbon and a Bronze Award for their Cape Gooseberry and Strawberry Bonbon in the 2021/22 Italian/Mediterranean Craft Chocolatier Competition.

They’re currently exporting to Japan and if all goes to plan, will be listed in Harrods within a year. As bold in spirit as her chocolates are in flavour, we have no doubt that Stephanie will be stopping there so be sure to keep watching this proudly South African export. 

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