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Info | Mamor Chocolates

High Tea chocolate couture
(03) 9419 3869
153 Johnston Street, Collingwood
Payment methods:
visa
american express
mastercard
paypal
Tues- Sun: 10:00 - 17ish
Chocolate
High-Tea
Parties
Takes reservations
Parking: Street
Public transport:
Victoria Park station; all 200 busses; 246; all 900 busses.
Owner:
Dr. Hanna Frederick

hannah mamor

Mámor Chocolates & High Tea Szalón

Mámor translates to "ecstasy" in Hungarian. Enjoy a level of pleasure that transports you to Old Europe as you enjoy your sumptuous High Tea in a most unexpected pocket of Melbourne. Come join Dr Hanna, Chocolatiere and Doyenne of the High Tea in her sumptuous Szalón, unique in all Australia.

Our European High Teas are served in the Austro-Hungarian tradition of Vienna and Budapest and are offered throughout the year in our Collingwood shop by appointment, including Sundays. All chocolates are hand-made on our premises with flavours to titillate.When you step into our baroque Chocolate & High Tea Szalón, you notice the antique walnut glass-doored cupboards betopped with marble counters, on which sit trays of our signature chocolate truffles.  For white and milk chocolate lovers there is passion fruit, absinthe, Baileys, strawberry black pepper, lemongrass and coconut, nut cluster. For the dark lovers, you shan't miss the chilli, raspberry framboise, mint, and dark beer.

 

Hungarian-born Dr Hanna Frederick is Australiasia's most innovative and passionate chocolatier, world famous for her ground breaking taste sensations and more-ish chocolate delights. Hanna gained her skills in Australia and Hungary, before moving to New Zealand in 2003, giving up her career as a food chemist to make chocolate; learning to combine traditional tastes of Europe with those from Down Under.


Now Hanna delights in the creation of boutique artisan hand-made chocolates, infusing Viennese and Asia-Pacific flavours.

In New Zealand she became famous for her unique flavour creations such as native Maori Horopito and Kawakawa, dark beer truffles, deer velvet chocolates, and most recently venison salami truffles.

 

She also created a line of adult chocolates with 10 different types of alcohol and an aphrodisiac chocolate. All were hand made from a boutique professional kitchen which she designed and built in a refurbished shipping container converted into a chocolate laboratory on her own suburban property in Auckland.

Hanna moved her operation to Australia in 2010 where she began setting up her boutique baroque chocolate shop - the Szalón - in Melbourne.