Recent social media posts
07/06/2026
✅ WE ARE OPEN KING’S BIRTHDAY
Mörk Chocolate Brew House: OPEN 10–5
Mörk Chocolate Looking Glass: OPEN 10–4
Mörk Chocolate Chadstone: OPEN 8:30–5
Mörk Chocolate Queen Vic Market: CLOSED
Mörk Chocolate Elevator: CLOSED
05/06/2026
Swedish National Day with CINNAMON BUNS at Mörk 🇸🇪
This spice packed, incredibly buttery treat is perhaps to Swedes what croissants are to the French, and this is the day to treat yourself to one.
Our signature dough is turned into beautiful swirly shapes, wrapping around a filling of cultured butter, sugar, cinnamon and freshly ground cardamom. An undeniably Swedish treat.
Baked fresh each day and available at Mörk stores and from many of our stockists around Melbourne.
04/06/2026
Two weeks ago, a canister of Mörk drinking chocolate had a slightly more dramatic airport experience than expected.
Police, fire crew, ambulance, airport staff, a full security response… all for hot chocolate.
So here is your friendly winter reminder.
Mörk is safe to travel with in your hand luggage. It is not explosive. It is not suspicious. It is simply very serious drinking chocolate.
Since then, .certified.sus has been in for a proper Mörk, this time with zero airport evacuations required.
Stock up before winter properly sets in, whether you are staying home, heading away, or apparently causing mild confusion at airport security.
Available online and in Mörk stores.
03/06/2026
Campfire Hot Chocolate, prepared at Mörk Chadstone.
Rich drinking chocolate, toasted marshmallow, smoked salt and all the theatre of winter in one cup.
Prepared fresh, poured hot, and best enjoyed slowly.
Available now at Mörk Chadstone.
02/06/2026
Traditional Swedish cinnamon buns, baked fresh daily.
Soft, buttery dough wrapped with Ceylon cinnamon, freshly ground cardamom and cultured butter, then finished with syrup and spice scented sugar.
A little Swedish fika, made fresh at Mörk.
30/05/2026
LAST WEEKEND for our Bee Sting Twice Baked Croissant.
Our signature croissant is doused in honey and cacao husk syrup, then filled with rich almond frangipane and vanilla custard.
We coat it in leatherwood honey caramel, scatter it with flaked almonds, and bake until golden. Crisp, glossy, golden layers on the outside. Meltingly soft within.
Try it before it takes a little hiatus, making room for new creations.
Available this weekend only.
29/05/2026
Chocolate. Cake.
In the best of worlds, chocolate cake is impossibly soft, beautifully light, and still as rich as molten dark chocolate.
Ours has been a Mörk staple for 9 years running. There is a reason it has stayed.
Nearly the weekend now, and yes, you are absolutely allowed a slice on a Friday too.
Whole cakes are available to order online. We strongly recommend it.
26/05/2026
Campfire season is here!
26/05/2026
We’re looking for a Senior Pastry Chef to join the team at Mörk Bakery in North Melbourne.
This is a hands on senior role for someone who genuinely loves working with dough. Lamination, fermentation, shaping, consistency, timing, and the quiet satisfaction of making beautiful products properly.
You’ll help lead production across viennoiserie, pastries, and doughs for our venues and wholesale partners, working alongside a supportive team who care deeply about craft, quality, and good energy in the kitchen.
Early starts. Good people. Beautiful products. Room to grow with us.
If this feels like the right fit, we’d love to hear from you.
Apply by emailing [email protected]
25/05/2026
Today we hosted Sam - .certified.sus , the man at the centre of the great Mörk airport chocolate scare.
After everything that happened at Avalon Airport, it felt only right to bring the story back to where it belongs: hot chocolate.
Sam came in, made a Campfire Hot Chocolate, had a laugh with us, and helped give this very strange little chocolate moment the warm ending it deserved.
No explosives. No evacuation. Just smoke, marshmallow and drinking chocolate.
Thanks Sam ❤️
23/05/2026
UPDATE: THE MÖRK CANISTER SCARE
Thank you for all your messages. We can happily say that over 100 MÖRK chocolates will be heading out to passengers affected by the Avalon Mörk canister scare.
We have now closed off our DM chocolate send outs and hope that drinking chocolate is never again confused with explosives 🧨
Who knew craft chocolate could cause such a scramble!
We’ve also been in contact with Sam .certified.sus and plan to catch up soon over a hot chocolate.
21/05/2026
With Mörk all over the news after officers at Avalon closed down parts of the airport over a bomb scare, it brought a whole new spotlight on drinking chocolate and a little confusion.
No, drinking chocolate is not an explosive. And yes, you can travel with it, people have been bringing Mörk on planes for years now.
Let’s get on with it and just drink some damn good chocolate?
21/05/2026
Meet Jackie from our chocolate foundry team.
After years working in winemaking across the USA and Australia, Jackie has brought her understanding of flavour, patience and process into a new craft: making chocolate.
In this reel, she shares a glimpse into one of the most fascinating parts of the journey from bean to bar
21/05/2026
BREAKING NEWS: Mörk closes down airport ✈️🍫
Turns out a tin of MÖRK drinking chocolate caused a little chaos at Avalon today, after the bomb squad was called in to inspect our 70% dark chocolate powder (an unidentified suspicious substance)
For the record: Sam has since been able to leave, airport staff did exactly what they should, and we’re just relieved everyone’s safe.
If your flight was delayed or cancelled because of today’s incident, send us a DM with your boarding pass and we’ll personally send you a tin of MÖRK drinking chocolate. It’s the least we can do 🤎
And Sam — if you happen to see this, please DM us too. We’d love to replace your tin with some MÖRK love.
20/05/2026
A quiet moment from the chocolate factory.
Chocolate moving across marble, slowly finding its shine, snap and finish.
Made from bean to bar at Mörk
19/05/2026
Behind the scenes at the chocolate factory.
18/05/2026
Marshmallow season has arrived. 🔥
Made fresh in house every day, soft and pillowy, then toasted until golden with a perfectly melted centre.
17/05/2026
Quince poached Portuguese tart.
Buttery, flaky pastry. Silky custard. Fragrant poached quince at the centre.
Golden, delicate, and baked fresh at Mörk Bakery.
16/05/2026
Campfire season 🔥☕️
09/05/2026
NEW BAR RELEASE
Snow Salt 52% Milk chocolate
A bar with true character, made with incredibly rich and complex organic cacao, and dusted with Yukishio — snow salt.
By Miyakojima Island, outside of Okinawa, seawater is naturally filtered through Ryukyu coral limestone before being gently evaporated, creating a light, snow-like texture. The delicate salt is famous for bringing out umami in dishes. It is also recognised in the Guinness World Records for having the highest minerals of all salts in the world.
Flavour notes in this chocolate are rye bread, browned butter and guava, with strong toffee notes.
07/05/2026
NEW BAR RELEASE — MICROBATCH
Piura Blanco 70% | Peru
A rare and special bean, the Piura Blanco cacao from co-operative Norandino, has been waiting patiently to be released.
Roasted gently and milled in careful steps, the vibrant tropical notes of passionfruit, tamarind and black tea are balanced with apricot jam sweetness and a long finish, notes of brownie and roasted hazelnut.
Only 900 bars are made, each bar hand wrapped and numbered.
This is a bar to bring home to mother.
29/04/2026
After roasting and refining, this is where the journey lands.
Dark Chocolate 75%
San José de Bocay from Nicaragua
Made from bean to bar in Melbourne.
28/04/2026
This week at the chocolate factory: from nibs to chocolate.
After roasting, cacao nibs are slowly refined until they become smooth, rich chocolate.
Small batch chocolate, made from scratch in North Melbourne.
27/04/2026
Roasting cacao.
The moment where raw beans begin their transformation into chocolate.
Small batch roasted in North Melbourne.
26/04/2026
This week at the chocolate factory.
Raw cacao arriving, sacks opening, beans ready for sorting, roasting and becoming chocolate.
Sound on for the good part.
Address
150 Errol Street
North Melbourne, VIC
3051
The dessert shop and dessert restaurant is located on Errol Street in Melbourne. For those using public transportation, take the tram to the nearest stop and walk a short distance to the location. Alternatively, if driving to the location, there are several parking options in the vicinity of Errol Street such as street parking or paid parking facilities.
Opening Hours
| Monday |
10am - 5pm |
| Tuesday |
10am - 5pm |
| Wednesday |
10am - 5pm |
| Thursday |
10am - 5pm |
| Friday |
10am - 8pm |
| Saturday |
10am - 5pm |
| Sunday |
10am - 5pm |
Alerts
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What people say
Mörk Chocolate is a dessert shop and restaurant that has been pushing the boundaries of drinking chocolate since 2012. Located in an old lift shaft on Errol Street, this iconic chocolate shop is one of Melbourne's most bustling lane ways. With a reputation for quality and boundless creativity, Mörk Chocolate has become a household name in Melbourne.
Recently, Mörk Chocolate opened its newest store in the QVM Dairy Produce Hall, joining the largest, most concentrated trading place reserved for small independently operated businesses in Australia. The talented interior architect designed and captured the essence of this iconic market to absolute perfection.
At Mörk Chocolate, you can enjoy their specialty hot chocolate made with properly dark chocolate and decadent cakes and buns. Their Campfire Hot Chocolate has made its way into people's hearts since day one. They also serve cinnamon buns straight from the oven, new pastries created for the market, an all hot chocolate menu, and a new range of pillow light marshmallows to be torched to order.
If you're looking for a unique dessert experience that will tantalize your taste buds, look no further than Mörk Chocolate. With two stores in Melbourne and an unwavering commitment to quality and creativity, they are sure to delight even the most discerning dessert connoisseur.
