Meet the delicious drink-meets-dessert that has taken Melbourne by storm: Pidapipo Hot Chocolate with a scoop of Fior di Latte and Marshmallow Gelato, topped with Caramelised Hazelnut Croccante.
The recipe was developped by founder and chef Lisa Valmorbida alongside head of production Nicola Totaro.
“We didn’t want to make yet another hot chocolate. Instead, like with everything we do at the Laboratorio, we tried to explore a different approach, both in terms of concept and techniques. The result is, in some ways, more of a complete warm dessert, with techniques borrowed from the pastry world. But at the end of the day, it’s just delicious and nostalgic – especially on a cold Melbourne winter’s day”, says Nicola Totaro.
There is of course more to this indulgent beverage than meets the eye! A generous amount of our signature housemade Fior di Latte gelato (made from Jersey Milk from Warrnambool, VIC) laced with marshmallow is scooped into a hot chocolate made from 34% milk chocolate and caramelised sugar. Toasted Piedmontese hazelnuts are sprinkled on top for texture and an extra layer of flavour. The ultimate winter comfort for anyone looking to warm their soul up in the colder months.
Read Good Food / The Age’s article on Melbourne’s best Hot Chocolates.
Pidapipo Hot Chocolate is available from our Fitzroy Laboratorio only. But don’t wait too long, it won’t be here forever!
