Mörk's rendition of the hot cross bun begins with a dough crafted from wheat and wholegrain spelt sourdough, slow-fermented over three days and infused with aromatic spices, green aniseed, and Tasmanian leatherwood honey. The dough is studded with currants, sour cherries, and orange peel, which have been soaked in Earl Grey tea, along with generous chunks of 68% dark chocolate from Mörk’s small chocolate factory. After baking, each bun is brushed with a spiced cacao glaze, made using repurposed cacao husk from Mörk’s cacao roastery.

Mörk Hot Cross Buns are available in all stores until Easter and can be pre-ordered in packs of six through the Mörk Chocolate website.

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