Birdsnake Chocolate and Baron Hasselhoff’s paired up to create the first ever Trans Tasman Bubble Collaboration. Both companies created a bar that was inspired by their homelands.
The Baron’s bars have made it across the ditch from (the new Berlin of) Wellington to (the Paris end of) Fairfield, Melbourne.
We managed to snag a couple of both bars before they disappeared like magic!
This bar is part of the special trans-Tasman bubble collaboration. The Birdsnake Colombian dark chocolate is combined with raisins made from Syrah grapes from Jamsheed Wines.
Baron Hasselhoff’s created a 60% Peruvian base with caramelized milk powder, Freeze dried mauka honey and a delicious brittle. A bar that was inspired by the Baron’s homeland!
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