This is one of the most wacky bars we’ve tried – a true special treat for that Christmas cheer! It’s light yet rich and filling. The bar is made with 51% Peruvian cacao + custard, raspberry and brandy trifle – a milk chocolate you’ll never forget!
Clayton McErlane has been creating chocolate creations since 2012. As a trained chef, Clayton has always been interested in unique flavours. When Chris visited Wellington in 2016 he scored some of their Wellington bars and some wicked salted caramel logs - we knew then that once the Baron converted to making their own chocolate "from bean to bar" they'd become a great chocolate maker. They made the switch in 2019 and it hasn't slowed down their creativeness. In 2020 Clayton helped our friend Luke Smith (The Chocolate Bar, NZ) create his first chocolate bar. In 2021 they created a cross-Tasman partnership with Melbourne's Birdsnake chocolate. In 2021 they also ran a successful crowd funding campaign, raising $50K to fund some much needed new machines. We're sure they're going to be around for a while so we can't wait to share more of their amazing creations with you soon!