Melbourne-based gelato maker, Pidapipo, has launched its own chocolate brand, Pidapipo Cioccolato, in time for Easter. Founder and chef Lisa Valmorbida conceptualised the brand, which includes single-origin Dominican Republic chocolate in the form of bars and panning products, produced in Pidapipo Laboratorio’s state-of-the-art, temperature-controlled chocolate room. The range consists of five chocolate bars and five varieties of chocolate-coated panning products.
The single-origin Dominican Republic cacao is highly considered, ethically sourced, and thoughtfully produced from bean to bar, including through sustainable farming practices that preserve endangered wildlife habitats. Hazelnuts for the products are sourced from Piemonte, the best region in the world for hazelnuts, and pralines, ganache and caramels are made from scratch.
To celebrate Easter 2023, Pidapipo will release two single-origin chocolate eggs in 120g and 500g iterations, and small bags of mini eggs. There will also be a selection of mini filled eggs, including milk chocolate filled with hazelnut gianduia, dark chocolate filled with salted caramel, and white chocolate filled with almond praline and caramelised coconut. The core Pidapipo Cioccolato features chocolate bars at the pinnacle, embellished with hazelnuts, almonds, and macadamias, and accentuated with flavours such as crunchy caramel.
The range also includes a selection of chocolate-coated panning products, including almond and hazelnut covered in dark chocolate, hazelnut covered in milk chocolate, macadamia covered in white chocolate, and Rocherini, Piedmont’s whole hazelnuts coated in milk chocolate, hazelnut praline, and feuilletine. Complementing its core range, Pidapipo will release limited-edition cioccolato collections throughout the year to align with key calendar moments, utilising the Laboratorio to experiment with new flavours, formulations, and iterations. The products are available to purchase exclusively at Pidapipo stores.