After spending two-and-a-half years building a steady following for his fine, hand-crafted chocolates at Prahran Market from his temporary wooden cart, chocolatier Tad Lombardo of Cioccolato Lombardo graduated to a permanent store.
The gleaming, laboratory-like shop is fairly small, although the manual production is hefty with up to 500 chocolates hand-crafted solo by Lombardo daily. As you walk by the glass-walled space, chances are you’ll be able to see Lombardo creating his ganache in view of shoppers.
A perfectionist’s discipline and attention to detail is prevalent in his pieces. Glossy rows of handcrafted pralines, edible sculptures and soft Swiss couverture chocolate bars represent Lombardo’s creative dedication to this quiet but certain culinary art.
Lombardo wants to put together unlikely ingredients and make them taste beautiful – part of his anything-goes approach to flavour. Alongside your salted caramels and other safe favourites, flavours such as parsnip or coffee and white chocolate mousseline initially intrigue and confuse – with the proof in the pudding, or ganache.
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