By Time Out in partnership with Google
In Melbourne, cafés outnumber convenience stores on every street and the standards are so high they have even managed to send Starbucks packing. Enter Mörk – the independent chocolate makers on a mission to cement a specialty hot chocolate culture into a coffee-obsessed city. Located in North Melbourne’s Errol Street strip of pubs, cafés and bakeries, Mork’s brew house occupies a converted 1950s bakery, delivering an adult all-chocolate beverage menu where you can mix and match housemade chocolates to your preferred milk (cow, oat, almond, buffalo) to build your perfect hot chocolate. The cacao ranges from 50 per cent to 80 per cent, with origins from Peru or Venezuela, fancified with additions of river salt or Australian natives like lilly pilly, strawberry gum or lemon myrtle. It’s not all milk-based hot chocolates on the menu, though. For hardcore cacao-lovers, high-quality ground beans have been treated like coffee in the cold brew, where beans have been steeped in cold water for 22 hours, resulting in a beverage that is delicate and naturally sweet on the palate. Since the brewhouse opened in 2012, Mork’s Campfire Hot Chocolate has become a viral sensation, recreating the personal memory of founder, Kiril Shaginov. An upturned glass of maplewood smoke is flipped over and filled with a 70 per cent cacao drinking chocolate, balanced with a pinch of charcoal salt, and accompanied with a torched vanilla bean marshmallow. “Hot chocolate is for all ages and all people, and we wanted to inspire other cafés to be creative with it through our Campfire Hot Chocolate,” says Shaginov. “We’ve treated chocolate like coffee by focusing on the quality of the cacao that goes into it, so people understand it is an incredible and complex ingredient when treated correctly.”
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