Baron Hasselhoff’s

Baron Hasselhoff's began in Golden Bay in 2012, when trained chef Clayton McErlane made truffles for his whānau one Christmas. They loved them, he loved making them – and rumour has it that the mysterious Baron himself appeared to Clayton in a vision that very evening. Sworn to the Cacao Illuminati's binding code of secrecy, he'll never tell exactly what happened next – only that he relocated to Wellington in 2016, started crafting bean-to-bar chocolate, and hasn't looked back since.

Today, Clayton and his wife Erin Todd lead a small team of dedicated Chocolate Disciples from their Berhampore café and production space, where customers can watch the whole process unfold, from roasting cacao beans to moulding bars. Guided by unwavering tenets of ethics and sustainability, Baron Hasselhoff's sources its cacao carefully and crafts chocolate that’s as seriously tasty as it is seriously fun – with a trophy cabinet full of awards to prove it.

Note: Only Baron Hasselhoff’s bars are made from bean-to-bar. Their filled chocolates are made with couverture chocolate from our friends at Weave Cacao and Solomons Gold.