Uno Gelato and Mink Chocolates Begin a Sweet New Chapter
Artisan makers unite to create one of Canada’s first frozen gelato bonbon collections
Some collaborations begin with a recipe. The best ones begin with a shared philosophy. For Uno Gelato and Mink Chocolates, that philosophy is simple: exceptional ingredients, meticulous craftsmanship and a passion for creating delicious moments of joy. Today, two of Vancouver’s most celebrated artisan makers unveil the city’s first gelato and sorbetto bonbons, and one of only a handful of its kind in Canada.
“The best collaborations start with people who care deeply about their craft,” said Uno Gelato Maestro Andrés Bermúdez. “Creating delicate frozen confections was incredibly challenging. It took our joint expertise to get it just right, and we’re proud to introduce something truly new to Vancouver. We hope these gelato and sorbetto bonbons are just the beginning of a long and creative partnership.”
Mink Chocolates Head Chocolatier Victor Dominguez commented, “Our team is always looking to explore ideas that go beyond what is already being done in the industry. For us, gastronomy is about creativity, collaboration, and finding new ways to create memorable experiences for guests. Partnerships like these allow us to grow, learn, and bring fresh perspectives to the table.”
The limited-edition collection of handcrafted gelato and sorbetto bonbons are available in boxes of eight for $19. Each box features two signature flavours: a milk chocolate bonbon filled with creamy Uganda Vanilla gelato and Mermaid’s Choice Rosemary Sea Salt Burnt Caramel, wrapped in Cacao Barry Lactée Supérieure 38% milk chocolate; and a dark chocolate bonbon filled with vibrant Passion Fruit sorbetto, encased in Callebaut Fleur de Cao 70% dark chocolate.
To celebrate the launch, the collection makes its public debut during Koolfest. Uno Gelato is serving Mare a Mare, a maple walnut affogato accompanied by an Uno Gelato × Mink milk chocolate bonbon, while Mink Chocolates will offer a special creation featuring Uno Gelato’s Uganda Vanilla gelato layered with a white chocolate matcha ganache crafted with premium iced matcha tea.
The limited-edition gelato and sorbetto bonbons are available through August 4 at all Uno Gelato locations, online at www.unogelato.com, and soon at select Mink Chocolates locations.
About Uno Gelato
B.C. owned and operated, Uno Gelato handcrafts Italian-style gelato and sorbetto from scratch, made fresh daily. The gelateria’s artisan flavours are produced by a talented team of local craftspeople, creating seasonal, farm-to-cone offerings using the very best natural ingredients available. Partnering with local farmers and suppliers—from Vancouver Island sea salt to Avalon Dairy milk, alongside the freshest local fruits and herbs—Uno Gelato delivers an unforgettable sensory experience. Highly acclaimed, Uno Gelato has earned numerous “Best of” awards, including most recently being voted the number one “Ice Cream Parlour” in The Best Vancouver.
About Mink Chocolates
Mink Chocolates is a proudly Canadian artisan chocolatier dedicated to creating exceptional chocolate experiences through craftsmanship, quality, and a passion for the finer details.
For nearly two decades, Mink has been delighting customers with its signature ganache bars, handcrafted bonbons, and luxurious café experiences. Every creation is made in small batches using sustainably sourced premium chocolate and carefully selected ingredients, resulting in chocolates that are as memorable as they are indulgent.
Rooted in the belief that great chocolate should be enjoyed, not rushed, Mink combines traditional artisan techniques with a commitment to freshness and uncompromising quality. The result is a collection of chocolates that transform everyday moments into something worth celebrating.
Whether enjoyed as a personal indulgence, a thoughtful gift, or shared with family and friends, Mink Chocolates continues to create products that invite people to slow down, savour the moment, and discover the joy of truly exceptional chocolate.