Our rendition of the hot cross bun begins with a dough made with wheat and wholegrain spelt sourdough, slow fermented over 3 days and scented with aromatic spices, green aniseed and Tasmanian leatherwood honey. We stud the dough with currants, raisins and orange peel that have been soaked in Earl Grey tea, and generous chunks of 68% dark chocolate from our small chocolate factory. After baking, we brush the buns with a spiced cacao glaze, made with repurposed husk (cacao shell) from our cacao roastery. MÖRK CHOCOLATE BREW HOUSE 150 Errol Street North Melbourne MONDAY – THURSDAY 10:00am – 4:00pm FRIDAY – SUNDAY 9:00am – 5:00pm MÖRK CHOCOLATE CENTRE PLACE 13 Centre Place Melbourne CBD 3000 MONDAY – FRIDAY 8:00am to 4:00pm SATURDAY – SUNDAY 8:00am – 4:30pm MÖRK CHOCOLATE CHADSTONE 142/1341 Dandenong Rd Chadstone VIC 3148 MONDAY – WEDNESDAY 8:30am to 5:00pm THURSDAY – SATURDAY 8:30am – 9:00pm SUNDAY 8:30am – 7:00pm If you have any questions, please don’t hesitate to get in touch: shop@morkchocolate.com.au Available for collection until Easter Monday, 6th April – we won’t be able to accommodate orders after Monday. If you miss your pre-order window, don’t worry. We will keep a very limited amount for stores daily. They sell out, so come early!
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