It’s about time there’s a dedicated place for non-coffee, chocolate drinkers like me. Hooray for Mork Chocolate Brew House, a specialty cafe in North Melbourne brought to us by a Swedish chocolatier and her Australian partner.
Mork Chocolate was previously only sold wholesale and you would have seen their cardboard canisters stocked in cafes and shops all over Melbourne. I’m such a fan that I even own one of their tea towels!
Mork Chocolate Brew House is a shop and 18-seater brew bar that only serves hot and cold chocolates, with a few house-made sweet nibbles on the side.
Yes you read right. It’s a cafe with no coffee.
The beautiful space is a light yet warm haven, with brass and wood finishes and curved benches and taps. Even the water taps for still and sparkling water are beautifully moulded and the carafes are miniature and super cute.
Mork Chocolate Brew House serves hot chocolates of the likes you’ve never seen before and some of them are only available dining in. The classic chocolate and milk drink is available with 50%, 65%, 70% and 85% cacao ($5). The 70% cacao is their original and signature blend.
Or you can try a water-based chocolate, where the delicate notes of the 100% pure cacao Venezuelan chocolate really stand out ($5.5 for hot, $8 for a chilled chocolate soda).
But I think the drink to try is their selection of signature chocolates ($5.5-$8) where the chocolate is mixed unusual ingredients such as oat milk, warm custard…and smoke.
For pure theatre you must try the Campfire Chocolate ($8). It’s a porcelain beaker of hot chocolate served with a caged glass of beech wood smoke, a sprinkle of smoked salt and a house-made pillowy marshmallow, also smoked.
You lift the glass, inhale the fumes then pour your chocolate inside while stirring it with the marshmallow skewer. You then finish it off with a sprinkle of salt.
The liquid is silky smooth with a hint of smokiness and the ritual lends a tea-ceremony delicacy to the drink, with a little bit of cheekiness thrown in.
For little people you can order a chocolate foam, effectively a babycino ($1) or a mini Junior (50% cacao) hot chocolate with a marshmallow ($3). It’s served in the same fragile Japanese porcelain that’s been imported from Arita, Japan, the birthplace of Japanese porcelain – so do be careful with little ones!
The small sweet delicacies are either made in house or made off-site with Mork’s recipes. The canele ($4) had a egg-shell like crunchy shell on the outside, though not quite airy enough within to count as an absolutely perfect canele specimen.
Instead for $4 I recommend trying one of the delicate and moist financier cakes, either hazelnut or lemon on the day of my visit.
The most substantial offering is the brioche with chocolate spread ($6.5) which comes buttery warm and with a generous pot of Mexican chocolate. There’s enough spread to share between two brioche so be prepared to order extras (or you could just eat any leftovers straight with a spoon!).
Mork Chocolate Brew House is currently open during the day only but they will be shortly introducing some early evening hot chocolate tasting flights for those interested in chocolate education. Keep a lookout on their Facebook page for when those classes launch.