Mörk make their chocolate from bean to bar, by sourcing, roasting, winnowing and refining cacao beans into fine chocolate, at their small chocolate factory in North Melbourne.

This year they introduce their Dessert Eggs - A life sized chocolate egg filled with four different dessert like fillings: Triple Chocolate Egg with rich 70% ganache and dark chocolate specked meringue; Pumpkin Pie Egg with toasted pepita gianduja and spiced pumpkin ganache; Caramel Biscuit Egg filled with salted caramel and brown butter biscuit; and Passionfruit & Marshmallow Egg with a decadently oozing passionfruit and strawberry gum “yolk”. Sold individually and also in an egg carton of six, these make delightful treats to tuck into or treat someone special to.

Younger chocolate fans will enjoy the sensory Rattle Eggs and Sprinkle Bunny Pops with natural sprinkles, as well as the seasonal Hot X Almonds - sugared almonds coated with hundreds of layers of hot x spiced milk chocolate.

A dark chocolate bar filled with a tart strawberry jam, inspired by chef Ayelet’s early Fat Duck days, their returning Origami Chocolate Bunny, and a large luxurious hazelnut egg filled with caramelised hazelnuts, hazelnut gianduja and crispy wafers, and Easter is complete.

Shop in-store at Mörk, located on the Lower Ground Level.