Chef Matt Moran was one of the early adopters of Messina chocolate. See how he's using our produce in Chiswick's new winter menu.

We've been making our own chocolate since 2017 using single origin, fair trade cocoa from Ecuador, we're now wholesaling our produce through Two Providores — making it available to some of Sydney's best chefs. Produced entirely out of our factory in Rosebery, the temperature-controlled chocolate room and our team of chocolatiers create blocks of white chocolate (45% cocoa butter), milk chocolate (44% cocoa), dark chocolate (65% & 80% Criollo) and Australian dark chocolate (80% cocoa) for chefs to incorporate into their menus.

This winter Chiswick has developed two new desserts using our dark chocolate and Messina Jersey milk from our farm in Numurkah, Victoria.

- Baked Messina chocolate tart, served with creme fraiche

- Bread & butter pudding, rhubarb, Messina Jersey milk ice cream

Both are extremely delicious, available for a limited time and well worth a visit!

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