Saskatchewan Chocolate Maker Earns International Awards
In a village of fewer than 200 people, a family-run chocolate company is crafting world-class chocolate in one of the most unlikely places, Semans, Saskatchewan.
- Submitted, James Rosso
August 25, 2025
Key points from this story:
- Dionisia Chocolate wins two bronze awards
- Run by Laura Sandoval and James Rosso
- Operates from a tiny home pantry
- Inspired by Laura’s Colombian heritage
- Uses cacao from small Colombian farms
- Expands brand through fairs and community support
Dionisia Chocolate, run by Laura Sandoval and her husband, James Rosso, recently won two bronze medals at the International Chocolate Awards. This prestigious competition attracts some of the world’s leading chocolate makers.
The achievement is more remarkable because every bar is made in a 6-by-4-foot pantry in their home.
“It’s happiness… the result of the effort and support of my husband… an award that pushes us to always improve,” said founder Laura Sandoval.
Dionisia Chocolate’s story begins in Colombia, where Laura’s grandmother Dionisia taught her to make chocolate by hand. “Every flavor… evokes the nostalgia of my hometown, the nostalgia of my country… peace, happiness, joy,” Laura explained.
When she immigrated to Canada in 2019, Laura longed for the rich, handmade chocolate of her childhood. What began as a way to stay connected to her Colombian roots slowly turned into a business, especially after the pandemic forced the family to relocate to rural Saskatchewan in search of new opportunities.
“We were economic immigrants within Canada at that point,” James recalled.
Unlike many chocolate companies that simply melt and mould couverture, Dionisia is one of only a handful of true bean-to-bar makers in the province. They purchase cacao from reputable distributors but have also begun importing directly from small farms in Colombia, including the Yariguíes Mountains of Santander and the conflict-stricken plains of Arauquita.
Their 80% Yariguíes Dark Chocolate Bar won bronze in the Micro-Batch Plain/Origin category; a feat given the challenge of balancing high-percentage chocolate to compete with the smoother flavour of the 70% bars that made up most of the field. A second bronze went to their 70% Rum and Star Anise Bar, also made with cacao from Santander, inspired by two of Colombia’s favourite spirits: rum and aguardiente.
Almost every step of the process happens in their tiny pantry
“Being recognized at this level is humbling,” James said. “To think that chocolate made in our tiny space can stand alongside some of the best in the world is incredible.”
Laura added, “The part of the process I enjoy the most is when I’m molding and tempering. It’s almost the final product that will reach the customer.”
Despite being in a small town where dark chocolate isn’t always the treat of choice, the couple has found encouraging support from their community.
“Anywhere in the world, you can shine. Wherever you do something of high quality, you will shine,” Laura said.
Dionisia Chocolate produces a range of products, from single-origin bars to traditional Colombian hot chocolate, bonbons, and mendiants; each reflecting Laura’s Colombian heritage. The couple has grown their brand by travelling across Saskatchewan to craft fairs and holiday sales, educating customers about bean-to-bar chocolate and offering a taste of Colombia in every bite.
“Hot chocolate is my favorite,” Laura said. “It’s the tradition of my grandmother, Dionisia. It’s what represents my roots the most. I want people to smile, to taste joy, and to feel the care in every bite.”
From a pantry in Semans to the world stage, Dionisia Chocolate is proof that passion, culture, and craftsmanship know no boundaries. You can find more information about Dionisia Chocolate on their website
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