About Geoseph Domenichiello

My goal here at Chocolate With Geoseph is to allow you to experience fine chocolate in a practical and comfortable atmosphere through in-person tastings, lessons, classes, and events. All are welcome, from absolute beginners to the well seasoned connoisseur.

Professional Chocolate Sommelier, Master Chocolatier, & Bean-To-Bar Chocolate Maker

I grew up in Mississauga and Woodbridge, Ontario, Canada. My triad of passions have always been animals, art, and food, and so I could never decide which one I wanted to focus on.

I graduated from the University of Toronto with a Bachelor of Science focusing predominately on animal sciences (while also working in a guppy lab and reptile zoo). I then took a U-turn and did my “masters” at George Brown College in the Pastry Arts program graduating in 2008 while working at an Italian bakery in Woodbridge. Although I didn’t actually enjoy chocolate as a kid (especially dark chocolate), my eyes were open once I discovered the world of bean-to-bar chocolate around 2007. I came across a job posting for a chocolate sommelier assistant while at GBC, and after accepting the job in 2008 I have been forever dedicated to the world of fine chocolate.

From there I moved to Vancouver in 2009 where I worked predominately as a Chocolatier at shops such as Chocolate Arts, Thomas Haas Patisserie, Gem Chocolates, and Mon Paris Patisserie where I pumped out all sorts of creations, developed my own recipes, and trained new staff. As many in the food industry I had to supplement my life with working more than 1 or 2 jobs at a time, and also worked as a fish monger, ice cream maker, and baker. In 2016 while living in New Zealand I worked a short while at Wellington Chocolate Factory hosting events and tasting tours.

All during this time I was studying research articles and text books on all things cacao and chocolate. I would do this on may days off, after work, and even on lunch breaks. There were no chocolate sommelier certification courses, no chocolate schools, and the information I did find (online or from people in the industry) often contradicted what I would come across in my research. I had a hunger to learn, so I rolled up my sleeves and used my background in the sciences to learn as much as I could about the science and history of chocolate far beyond the information I could find at the time.

I developed a free resources at my website Bean To Bar World to help others connect to quality chocolate information. The Learning Center is a growing free resource with chocolate related articles, research, videos, and other valuable content I wish to share with the public. I also created the world’s first bean-to-bar map (now an app) established in 2017 which helps you locate fine chocolate makers and related businesses from around the world! Today the website also has an online shop for bars from around the world and hosting virtual tastings and events! In 2024 I moved back to the GTA.

My background in the sciences, fine arts, and gastronomy, as well as my expertise as a chocolate sommelier, chocolatier, and bean-to-bar maker combine together to offer a rare and unique approach to learning & experiencing chocolate. Join me as I uncover a world of chocolate and chocolate flavour you did not know existed!