Mörk Chocolate is baking Christmas pies this year, putting a new spin on the traditional – and love-it-or-hate-it – mince pie.

"After the runaway success of our hot cross buns this Easter, we felt that we could give the humble mince pie a similarly needed injection of chocolate, without betraying the original too much," says Adam Del Mastro. "We've been developing the idea since last Christmas."

The pies will be filled with Amarena cherries, brandy-soaked Sun Muscat raisins and prunes from Murray River Organics, which have been spiced with cinnamon and candied orange peel. Mork then adds pieces of Venezuelan chocolate. The mix is then encased in hand-made Peruvian cacao shortcrust pastry.

The pies are available exclusively from the Mörk Chocolate Brew House in North Melbourne. Pre-orders are available from December 1.

Mork Chocolate Brew House
150 Errol Street, North Melbourne

Tues to Sun 9am–5pm

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