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Tuesday 11am - 7pm Wednesday 11am - 7pm Thursday 11am - 7pm Friday 11am - 7pm Saturday 11am - 6pm Sunday 11am - 6pm

Chocolate & Company

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Aurora, ON
Chocolate & Company

Hand Made Chocolate Confections & Gelato
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09/05/2026

Our traditional Banana Gelato is simple - we soak bananas in milk for a whole day, then spin it the next day.

It’s so good, we didn’t want to mess with it - so we just threw in house-made butter crunch, that we covered in milk chocolate.

Super simple, and yes, super tasty.

Happy Labour Day long weekend!

08/29/2026

So our Red Haven Peach season is wrapping up… Rebecca (our in-house ice cream lady) suggested we do a little twist at the end of the season and suggested Peach Melba. I had no idea what it was, but as soon as she explained it was peaches + raspberry, I said “I’m in!”

So, our rendition is super simple - red haven peaches spun into a milk-based gelato, red haven peach confit ribbon, and then a raspberry ribbon as well, and all folded together.

We’re going to miss Red Haven peaches - here’s to next peach season.

We hope you like it.

08/24/2026

At the end of every summer, we close early for one night and have a little staff party before everyone takes off back to school. This year it is on Tuesday, August 25th. We apologize for any inconveniences!

08/15/2026

It’s that time of year again… Red Haven Peaches!

We’ve made a big batch of Red Haven Peach Gelato and will also be serving the sorbet version as well.

Enjoy - when they are gone, they won’t be back until next year.

08/11/2026

Two quick and fun new flavours:

Ginger Cream. Cold-infused fresh raw ginger into the milk for 24 hours. Spun with little pieces of candied ginger. Not too strong and surprisingly elegant with just a bit of spice.

Apricot Gelato. We do alot of fruit-based sorbets, and often times they work equally well as a milk-based gelato. Apricot is no exception. We included an apricot confit as a swirl to make it a little bit special.

Hope you enjoy these ones.

07/14/2026

We don’t make the Black Currant Gelato as frequently as we do the sorbet - it would seem that Black Currant lovers want full black currant - no softening it up! But every so often, we just want to make it a little creamier…. The colour is also a show stopper.

This may be the only time this year we make this one - unless the demand changes and customers speak out.

Happy Tuesday.

07/12/2026

For a little fun, we decided to sprinkle in some dark chocolate into the Pear Cinnamon sorbet. Still dairy-free and super creamy, but now with little bites of dark chocolate. Crazy Sunday.

07/09/2026

Two more “experiments” this week.

London Fog aka “Milk Tea”. We infused Earl Grey loose leaf tea from Clearview Tea Co. We’ve been using their tea for some years now in our Earl Grey Truffle which is a fan favourite. Simple gelato that quite frankly, tastes like Earl Grey Tea.

Saskatoon Lemon. Cute story - I met a woman at an event late last summer and she shared with me that her father had a berry farm in King City. Long story short, I reached back out to her a week ago thinking they grew Haskap Berries - turns out they grow Saskatoon Berries. So I picked me a basket of Saskatoon berries. Saskatoon berries are in fact from the apple family and while they resemble blue berries - they don’t taste like them. Eating them raw reminds me of apples with a hint of almonds…. Decided to pair this with our Lemon Cream Gelato - lemon, sour cream, pieces of candied lemon and now with a ripple of Saskatoon confit. I think this is going to be an annual thing. Thanks Liz.

07/01/2026

Happy Canada Day!

We have a few popular flavours today (plus 9 others…)

Garden Mint Stracciatella. People have been patiently waiting for this one - the peppermint from my garden is infused into the base and then the tiny baby leaves are chopped up and added for that little bit extra. Dark chocolate drizzled in also.

Ontario Strawberry Sorbet. We picked up four flats from the Aurora Farmer’s Market last saturday (thanks Willowtree Farm ). We normally spin them into a milk-based gelato, but with this heat-wave, we went with a refreshing sorbet…

Tiramisu. Enough said. Made with house-made gluten free lady fingers.

We also threw Salted Caramel onto this day’s flavour board as well.

Stay cool everyone 😎

06/17/2026

Two new flavours (for us at least):

Zenzerito. This is a sorbet based off of a cocktail - Lemon, Lime and Ginger. This is a new one to us, so please let us know if we need to rebalance the lime and ginger. The way I see it - more ginger, but the lemon lime balance is quite nice.

Fior di Bufala (Water Buffalo Gelato). Fior di Latte style with nothing else added to enjoy the tang of the buffalo milk. This is grass fed water buffalo milk from Heritage Water Buffalo Milk Co. It’s super white and super smooth. I really like this and will be making it again.

These are small experimental batches with larger volumes to come.

Address

14834 Yonge Street
Aurora, ON
L4G1N2

Opening Hours

Tuesday	11am - 7pm
Wednesday	11am - 7pm
Thursday	11am - 7pm
Friday	11am - 7pm
Saturday	11am - 6pm
Sunday	11am - 6pm

Website

http://www.chocolateandcompany.ca/

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