According to Good Food’s news, Gelato Messina, gelato and the chocolate factory in Australia, is making world-class couverture chocolate to use in its gelato and supply to chefs and home cooks.

After months of trial and error, Gelato Messina Co-owner Donato Toce has cracked a recipe for making couverture chocolate on a commercial scale for Australian chefs and home cooks. “Every decision we make, it’s about quality,” he said.

Messina has also created a bar of all-Australian couverture chocolate, limited to a batch of just 100 kilograms, and made from cocoa grown in the Daintree Rainforest.



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