Scoops are obviously the main event at Pidapipo gelateria’s four locations, but the custom taps pouring warm Nutella have always had a seductive put-your-open-mouth-beneath-me sort of vibe.

Now founder Lisa Valmorbida has given into our dreams (sorta) and launched Pidapipo Cioccolato, a range of single-origin chocolate bars finished in a temperature-controlled room at Fitzroy HQ Pidapipo Laboratorio.

“You’ll find our flavours and combinations are relatively simple, because we work with exceptional ingredients and want them to stand out,” Valmorbida says. “The intention behind our core range was to create a familiar, comforting and pure product.”

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Things will get wilder and more creative in the coming months and years, but for now there’s a 72 per cent dark chocolate (plain or with crunchy caramel), a 46 per cent milk chocolate (plain or with Piedmontese hazelnuts) and a 31 per cent white chocolate and macadamia flavour.

All the cacao beans are currently sourced from the Dominican Republic and processed into chocolate by a company in Melbourne. The bars are tempered – the end process of slowly heating and cooling chocolate to impart a crisp, glossy finish – at Laboratorio, and dressed in handsome geometric wrappers that speak to Pidapipo’s existing aesthetic.

The same base chocolates have also been used to coat whole almonds, hazelnuts and macadamias. And, leading into Easter, they’ve been formed into solid and filled eggs in various sizes containing hazelnut gianduja, caramelised coconut or salted caramel.

“I’m excited to experiment with shapes and moulds as there’s so much room to play, and also to work with different artists, sculptors, jewellers and chefs to come up with new products,” Valmorbida says.

Pidapipo Cioccolato, including the Easter 2023 collection, is available now at
Pidapipo’s stores in Carlton, Fitzroy, Windsor and the CBD.

 Want to learn how to make Pidapipo's signature chocolates with their master chocolatier? Attend an intimate class this month, only with our membership program Broadsheet Access.

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