Baker D. Chirico has developed a hot cross bun packed with 60 per cent Dominican Republic dark chocolate from H&G. Pidapipó’s Lisa Valmorbida is adding the final touch: a scoop of special-edition Easter gelato; H+G milk chocolate with gianduia (chocolate spread) and hazelnut. You can opt for just the bun if crushing regret is your thing, or try H+G’s special-edition chocolate bar. It includes toasted pieces of the new hot cross bun dipped in dark chocolate.
The sticky delights will also be available to make at home; Pidapipó is offering buns by the half and dozen with a tub of the gelato, via UberEats.
The buns are already on shelves at Baker. D Chirico in South Yarra and Carlton. A Pidapipó cart will be at both sites on April 13 to turn them into Hot Gelato Cross Bun. Pidapipó’s Carlton and Windsor outlets will sell the complete Easter treats from April 11 to 15. The chocolate bar will also be available at the gelaterias, bakeries and selected H+G stockists.
Fifty per cent of the proceeds from the sale of these products will go to the Royal Children’s Hospital’s Good Friday Appeal.