Behind the Scoop: Our Journey to the Gelato World Masters North American Finals

At Cocoa40, everything we do starts with craftsmanship, creativity and care. So when we were invited to compete in the Gelato Festival World Masters 2025 North American Finals, we knew it was more than just a competition - it was a celebration of everything we worked so hard to build. 

Held at Carpigiani North America's Headquarters in Highpoint, North Carolina, the event brought together 21 of the most talented gelato chefs from across Canada, Mexico and United States of America. Each of us had just 30 minutes to batch, decorate and present our signature flavour - no pressure, right? 

Introducing Our Star: Sea Turtle

Sea Turtle first made its debut in 2024 at the Canadian Gelato World Masters regional competition. It features a malt infused gelato with salted coconut caramel sauce, 70% dark chocolate and roasted pecans. It's rich, comforting and a little unexpected with layers of flavours that unfold slowly - just like the inspiration behind it.

Because it qualified us for the next stage, Sea Turtle must now be carried forward exactly as it was entered. Inspired by one of the chocolate bonbons on our menu, Sea Turtle gelato captures the complexity of flavours of this bonbon, but in gelato form. We're thrilled to announce that Sea Turtle earned a spot in the North American Finals in Los Angeles, this August.

Representing Canada with Pride

Out of 21 competitors from across North America, only five advanced to the next round - and we're proud to be among them. The finalists heading to Los Angeles after two years of regional competitions in the U.S., Canada and Mexico, include:

• Tassia Vicentin Rezende of Tre Cuori Gelateria & Açaí in Ellisville, Mo., with the flavor “Arachidi”
  • Description: All-natural peanut butter gelato with crunchy peanuts and dulce de leche, topped with Belgian chocolate.
• Mohammad Alqawasmi of Bazaria in Plano, Texas, with the flavor “Fig Krokan”
  • Description: Almond gelato with caramelized figs and almonds.
• Francia Magsaysay of Francy’s Artisanal Ice Cream in Bergenfield, N.J., with the flavor “Passion Fruit, Yuzu and White Chocolate”
  • Description: Passion fruit and yuzu gelato swirled with white chocolate gelato variegated with passion fruit reduction.
• Juan Antonio Coyoli Maciel of Super Creamy in Mexico City, Mexico, with the flavor “Lisi”
  • Description: Sweet pumpkin gelato with a swirl of coffee, cinnamon, butter and rum, topped with pumpkin seeds.
    
• Stefania Pede from Cocoa 40 Inc. in Newmarket, Ontario, with the flavor “Sea Turtle”
  • Description: A malt-infused gelato base with a salted coconut caramel sauce with 70% dark chocolate and roasted pecans.

It's an honour to represent Canadian craftsmanship on the international stage and show that small batch, handcrafted gelato from Newmarket, ON can hold its own among the best. 

Summary of the North American Finals (Next Round):

In August, the top five chefs from the semifinals will compete in the North American Finals of the Gelato World Masters. This next round takes place in Los Angeles, where each finalist must once again prepare and present their winning flavour exactly as entered. The catch? This time we're preparing 30 pans of the flavour (approximately 150L) for the technical jury AND public. Curious to be part of the public jury? You can get tickets here. 

Judging is based on presentation, taste, texture and creativity, with 70% of the score coming from the technical jury and 30% coming from the public's opinion. Only the top three chefs from this round will advance to the Global Finals in Italy where the best gelato artisans from around the world will compete for the title of World's Best Gelato. 

What's Next

We'll do our best to represent Newmarket and Canada well as we head to the next round in Los Angeles this summer. Stay tuned as we prepare for the next round - we can't wait to bring Canada (and Newmarket) to the world stage. Want to try Sea Turtle for yourself? It's available now at Cocoa40 - come taste what all the buzz is about.