Gold Medal Winner – NZ Chocolate Awards 2022 (Bean to Bar Category)
Viva Frida
Rumour has it a cat burglar once stole Frida Kahlo’s five-chili mole recipe — but The Baron swears he had nothing to do with it. Any resemblance between that recipe and this spicy, almondy, cinnamony chocolate sprinkled with crunchy pepitas is purely coincidental. You can’t prove a thing… so let’s just enjoy it, shall we?
Le Breakfast Bar
In the sleepy French town of La Clichée, productivity was a lost art — until The Baron created Le Breakfast Bar. With rich coffee and buttery croissant flavours in every bite, it gave locals their café fix on the go. Très délicieux — and très efficient.
Grove Thang
While WWOOFing through a Wairarapa orchard, The Baron stumbled upon a 70s-style harvest dance that shook the ground — literally. Amid olive oil flows and macadamia showers, he dreamt up this far-out flavour: smooth yuzu and macadamia chocolate that grooves with every bite.
Drunk’n Donuts
After getting locked up for excessive gold lamé, The Baron outsmarted his guards by spiking their cinnamon-sugar donuts with contraband rum. The result? Freedom — and this dangerously delicious chocolate creation. Sweet, spiced, and just a little bit naughty. Consume responsibly.
Butter Boom!
During Sri Lanka’s fiery butter sculpting championship, one stray spark turned the stage into a melted masterpiece. Surrounded by the scent of burnt butter and cinnamon, The Baron bottled the moment in chocolate form. Rich, toasty, and explosively good — it’s pure buttery bliss.
Marj's Yule Trifle
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!
