Mámor Blog

A look behind the red velvet curtains of Melbourne's premier chocolate and high tea Szalón.

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The Northsider (community newspaper for Northern Melbourne) put together a beautiful spread called "The Chocolate Easter Trail" for their March 27, 2015 editor written by Jo Rittey. We were so happy to be included with all the other fine chocolatiers.

northsider april 2015 A4 lo

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The Sunday Age staff writer Jayne D'Arcy puts us into the "M Magazine" with distinguished company.

Sunday M Choc and Awe 29 March 2015 A4 lo

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Howard Hanna taste 160Drs Howard & Hanna FrederickR11 FITZROY MELBOURNE AUSTRALIA fashionhayley1 340 loecently a journalist asked us why we love our neighbourhood so much. Businesses have been trading in Fitzroy/Collingwood since the suburbs were created in 1839.  By the 1860s, Smith Street was a busy and popular suburban shopping strip.  This business community is actually a corridor through which Melbourne’s historic Smith Street and its iconic 86 Tram run.  It includes Smith Street and its feeder streets, especially Gertrude and Johnston Streets, from Victoria Parade to Alexandra Parade. For all of its grunge, Smith Street is doing well.  Collingwood’s reputation is deepening as the CBD-near, roguish shopping strip.  Together with our arts, music, retro, vintage, grunge, global and foodie appeal, Smith Street has just the right mixture of businesses creating a multi-layered vibe.  Here's what we told the journalist.

Why did we choose to start/locate our business in Fitzroy/Collingwood?

When we arrived as new Melburnians, we looked from Queenscliff to Warrandyte for a location that made sense to us. Then we discovered the Mac.Robertson legend in Fitzroy and Collingwood. Mac. ran the largest chocolate factory in the Southern Hemisphere for eighty years right at Smith and Johnston streets. So we concentrated our search on this wonderful inner city suburb. We picked an unloved part of Johnson Street and launched our Szalón. Lately many small business entrepreneurs have followed us here and we think we were trailblazers.

What is our favourite thing about Fitzroy/Collingwood?

A couple of things. First is the amazing arts and culture vibe of our roguish neighbourhood. It was great that New York’s Vogue magazine recently rated Fitzroy/Collingwood as one of the world’s coolest neighbourhoods. Plus living in the World’s Most Liveable City. I can walk everywhere, do most of my shopping on foot or bike, so bump into familiar faces. Our shop is a live-over retail shop in just the right place. Photo above: Courtesy of Hayley Hughes / @fashionhayley, in Nick Remsen, "Mapping Out the 15 Coolest Neighborhoods in the World", Vogue (New York) September 5, 2014.

What is our favourite local place to grab a bite to eat?

we can never go astray with the Punjabi Curry Café at 87 Johnston Street, Collingwood. For the sun, we love the Grub Food Van, 87-89 Moor Street, Fitzroy. La Condessa is our favourite Mexican place at 234 Johnston Street, Fitzroy. For heritage and Australian cuisine, we adore the Napier Hotel across from Fitzroy Town Hall.

What is our favourite place to grab a drink?

We love Victorian craft beer, the darker the better. We find that at The Rainbow Hotel, 27 St David Street, Fitzroy and The Noble Experiment, 284 Smith Street, Collingwood.

How about a local secret?

It’s the vibe, man. we will always experience something new with on Smith Street. People are filled with ideas, passion, fire, good food and booze. What were really like is there are no chain stores. The traders offer everything we can’t get on the Internet.

What other businesses inspire us?

That’s tough. We love a lot of local businesses. Here are the ones that we admire the most:

Bini Gallery

62 Smith St


Sircuit Bar

103 Smith St


Circus Oz

50 Perry St


Sonsa Foods

216-218 Smith St


Collingwood Gallery

292 Smith St


Gelato Messina

237 Smith St


The Social Studio

128 Smith St


Siren Doll

17 Johnston St


Ming's Noodle Bar

254 Smith St


Books for Cooks

233 Gertrude St


Vintage Garage

318 Smith St


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coxy logoWhat a great experience it was to appear on Australia's oldest-running travel show, Coxy's Big Break.  Here you see the classic Aussie bloke, show host Geoff 'Coxy' Cox, who is an Australian musician and media personality. Hanna tried to flip him into 'Sexy' instead of 'Coxy' with her story about the Kaitaia Chillie Chocolate that "like a female orgasm is slow to start but then just comes and comes".  He gave a little giggle but persevered with his witty and personable presenting.  He loved the nine-course Indulgent High Tea.  In classic Aussie double negative he concluded by saying "This was certainly not an anti-climax" (which might have been referring to the Chillie Chocolate?!).  Click to see the 1'45" video. coxy meet mamor 2

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Mamor Tea MenuThe Mámor Szalón is pleased to offer you the most extensive Tea List of any Tea House in Melbourne, all selected by our Teemeister in consultation with our customers.

Naturally we carry all the “colonials” such as Chai Black Tea, Darjeeling, Earl Grey, English and Irish Breakfast, but also the recklessly smoky Lapsang Souchong, orangey Oolong Formosa, and estate-grown Ceylonese Pekoe.

Our incomparable selection of Chocolate Teas alone warrants the visit of the passionate tea connoisseur. Click here to see our Tea Menu, all of which are available for sale in the Szalón.

We are the only place in Melbourne where you can enjoy Chocolate Tea. A bit like coffee, it is made of pure Samoan cocoa bean from growers we know. See the video here where we show you the secrets of making a perfect cup of Mámor Chocolate Tea.

Other chocolate flavours include Banana Split, Chocolate Chai, and Collingwood’s own flavour to the world, Chocolate Cherry Ripe, designed just up the street at Mac. Robertsons, the Chocolate King of Victoria, a century ago.

For those of you with an indulgent palette, try the amazing Granny’s Apple Pie, which is black tea, apple and vanilla flavours with a hint of cinnamon. We also serve Australia’s own Rainforest Magic Tea, made with Queensland tea, hibiscus, lemongrass, blackberry, and orange

Green Tea fans will enjoy including “Vietnamese Pure” Organic imported from Thai Nguyen village in North Vietnam just for Mámor, the adorable Green Tea with Rose Blossom, and the Green Tea, Jasmine and Pear.

Our Herbal Teas are without compare too. The Banana Caribbean Magic Tea is one you can actually eat! That is, if you like banana, pineapple, papaya, mango and kiwi fruit! Yum. Our other Herbals include Chamomile, Hibiscus, Mint and Vanilla Plum with Candy.

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古欧洲传统茶文化的 奢华体验 Ancient European tradition of tea culture Luxury experience

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古欧洲传统茶文化的 奢华体验 Ancient European tradition of tea culture Luxury experience

被众多媒体和博客誉为维多利亚五大名茶沙龙之一,就是走进这家店的最佳理由。店内是典型的巴洛克式旧时欧洲风格,从装潢到餐具以及餐点 ,都充满华丽而精致的细节之美。来一份巧克力主题下午茶或晚餐,静静玩味古欧洲贵族考究的茶文化再搭配一份极致奢华的顶级松露巧克力你 [Translation]

Mamor Szalon Window from Visa Ad Campaign

We’re stoked to have been involved in an ad campaign on Weibo run by VISA China to encourage Chinese tourists to come and experience Melbourne (using their VISA card, of course!) and to discover Mamor Chocolates & High Tea Szalon.  VISA set up a rental booth of bikes in Melbourne’s Fed Square exclusively for Chinese VISA cardholders. The bikes come with a pre-programmed GPS unit that lets you search for different things – Art, Coffee, Food, Bars, Shopping, etc. – and recommended places in Melbourne -- like Mamor -- with photos and brief information describing each location. You select a location and the GPS shows you the way as you meander there on the bike – it’s like having a local recommend their favourite out-of-the-way spot and then taking you there.  For more information see Image Workshop

Portal page  from Visa Ad Campaign

Server Elena Valimberti from Chinese Visa Ad campaignHigh Tea Delicacies i from Chinese Visa Ad campaign



Was hailed as one of many media and blog five Victorian tea salon is the best reason to walk into the store. The store is a typical old European Baroque style, from the decor to the dishes and meals
Are full of gorgeous and exquisite beauty of the details. To a chocolate themed afternoon tea or dinner, quietly pondering ancient European nobility elegant tea culture and then with the ultimate luxury of a top truffles you
Is the next to be conquered diners taste buds!

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Mamor Chocolates and High Tea Szalon - Meet Dr Hanna Frederick

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#CityOfYarra profiles @mamorchocolates #hightea & #chocolate w/ @gelatomessina @booksforcooksAU @tne_melb @circusoz http://bit.ly/1ErdOIF

Yarra Business - eBulletin

Mamor Chocolates and High Tea Szalon - Meet Dr Hanna Frederick

Tell us about Mámor Chocolates…when did it start and what is it all about? I was working for a large company in Auckland, New Zealand in 2003 and just reached the point in my life where I wanted to realise my dreams. We had the chance to bring our little business across the Tasman so we packed up our purpose-built factory and started out exclusively as a small chocolate manufacturing company. We quickly realised that there was scope for so much more here in Melbourne and it was then that we transformed the company into a Chocolate & High Tea Szalón, based upon a design from the Austro-Hungarian Empire.

What inspired the conception of Mámor Chocolates? My sweet tooth! I could not find my favourite Hungarian confection anywhere -brandy-filled chocolate truffles with a whole Hungarian sour cherry in them. I started off in the import business and grew it from there. Feeling frustrated in my career and with my age and accumulated wisdom, I decided to take the plunge and started a part time chocolate marketing and sales business and from there I studied with some chocolate masters from Hungary, Belgium, and Australia.

Why did you choose to locate your business in Collingwood? When we arrived as new Melburnians, we discovered the MacRobertson’s legend in Fitzroy and Collingwood. Robertson ran the largest chocolate factory in the Southern Hemisphere for more than eighty years right here in Fitzroy, before the company was sold to Cadbury. We concentrated our search and picked an unloved part of Johnson Street and launched our Szalón.

What is your favourite thing about Collingwood? The amazing arts and culture vibe of our roguish neighbourhood. It was great that New York’s Vogue magazine recently rated Fitzroy/Collingwood as one of the world’s coolest neighbourhoods!

What is your favourite City of Yarra place to grab a bite to eat? You can never go astray with the Punjabi Curry Café on Johnston Street, Collingwood, or for Mexican we love La Condessa on Johnston Street, Fitzroy. For heritage and Australian cuisine, we adore the Napier Hotel across from Fitzroy Town Hall.

What is your favourite City of Yarra place to grab a drink? We love Victorian craft beer, the darker the better, and we find that at The Rainbow Hotel, Fitzroy and The Noble Experiment, Collingwood.

Can you let us in on a Collingwood secret? It’s the vibe. You will always experience something new on Smith Street – the people are filled with ideas, passion, fire and the traders offer something unique.

What other City of Yarra businesses inspire you? We love a lot of local businesses but some we admire the most include Fitzroy’s Gelato Messina Books for Cooks, along with Collingwood’s Bini Gallery, Circus Oz and Sonsa Foods.

This email was sent to hanna@mamorchocolates.com

City of Yarra
t (03) 9205 5555
e business@yarracity.vic.gov.au

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Not just for the boys only on Valentine's Day

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Not just for the boys only on Valentine's Day

Aphrodisiac Chocolates trending for girls too

Tomcat Alley Aphro Chocolate for MenIt is a well-known trick for men to buy their ladylove a box of chocolates to sweeten her desires on Valentine's Day.

Now women can return the favour and then some with a chocolate herbal concoction for men called Tomcat Alley. The numbers of men trying it have swelled to epic proportions.

The devilish plans of Dr Hanna Frederick, Melbourne's most exclusive chocolatiere, are once again in play.

Pocket Venus Chocolate for WomenNow she has Aphros for women. "It is basically herbal foreplay . The anticipation adds to the natural herb's effect in the chocolate”.

"We decided to offer aphrodisiac chocolates for both genders after hearing from the ladies ‘My husband doesn't need a libido enhancer: I do!'”. "Why should men have all the fun?”, Hanna quips.

Using her food science PhD, Dr Hanna has now created the female equivalent, called Pocket Venus chocolate.

"Pocket Venus gives our female customers that little extra with their customary cocoa fix”.

Hanna's previous couture flavours have included beer chocolate using Richmond's own Mountain Goat Ale, New Zealand deer velvet chocolate, and lately her popular Kangaroo Salami Chocolate.

Now, with these male and female versions, she believes she has scored another world's first.

"Aphrodisiac chocolate for all persuasions", she smiles.

Hanna believes it will give Australian women a delicious answer to their Valentine's Day gift-buying problems.

"If you're wondering how to express your desires, the answer is simple. Just say it with chocolates,” she laughs.


About Mámor Chocolates and High Tea Szalón

Mámor was created by Hanna & Howard Frederick in 2003 when Hanna gave up her career as a food scientist to follow her passions. She has made thousands of chocolates in her small factory in Melbourne. They are exclusively sold at the Mamor Chocolates and High Tea Szalón in Collingwood.

A 6-box of Pocket Venus Aphrodisiac Chocolate or Tomcat Alley is available from Mámor Chocolates for $20.

The straight skinny:

  • Rolling out for Valentine's Day, we are announcing the herbal way for couples' love.
  • Using scientifically tested rain-forest herbs , we are selling aphrodisiac chocolate for men and women.
  • For woman, we have milk chocolate "Pocket Venus", containing Kacep Fatima or labisia pumila;
  • For men, we have fudge-flavoured "Tomcat Ali”, which contains Tongkat Ali or Eurycoma longifolia.

For more information, contact:
Dr Hanna Frederick
Mámor Chocolates and High Tea Szalón, 153 Johnston Street
Collingwood (Melbourne), Victoria 3066 Australia

Phone: +61 3 9419 3869 Mobile: +61 (0)435 622 446
Email: hanna@mamorchocolates.com
Website: www.learnpreneurship.com

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Hilliers follows Darrell Lea to oblivion. Long Live Australian Chocolate!

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hilliers logodarrell lea logoFor Hillier’s, Australia’s premier privately held Chocolate company, it has been a four-generations-long rise and fall to oblivion. Just like Darrell Lea’s two years ago, today’s news was that the venerable Hillier’s Chocolate has bit the dust. It all sounds just like Darrell Lea’s, except this time we’re not sure if a sugar daddy family will step in to rescue the company.

What went wrong provides lessons for both family businesses in Australia and chocolatiers.

On the family side, it is a classic case of the third-generation curse. The formula is well-known: The patriarch establishes the company to provide for his family. The second generation inherits the business and grows it. But the third generation takes the wealth as an entitlement and begins to squanders it. The fourth generation totally loses in the plot. By today, forty or fifty Leas live comfortably after spending the old man’s money on property portfolios and investments.

Out of the shop floor, other important lessons important to chocolatiers were being learned. It was the changing taste of the “choco-sumer” that is leading to the mid-range chocolate maker's downfalls. Hilliers is a mass product and anything but fine chocolate. Meanwhile, modern high-end chocolatiers like Mámor, Cacao, Koko Black, Ganache had grown up around them serving the needs of the sophisticated consumer.   Hillier’s “old fogie” marketing cannot keep apace with newcomers. Hilliers simply did not have the money to advertise itself out of the mass-commodity chocolate hole it had dug itself into. The lesson was cater for modern trends and improve productivity or you will die.

That's what keep us going.  Mamor Chocolates produces only artisan, hand-made chocolates that available in our shop in Collingwood. 

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Hanna and Howard's Top Tips to Health and Happiness

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Howard & Hanna at Taste of MelbourneH&H at Taste of MelbourneGoodness it has been such a long time (five years, we think) since we sent you a Christmas missive. Not for lack of memories about our friends and family around the world. More due to the fact that our business lives consume us!!

While others may 'retire' at our ages, yours truly Hanna and Howard are still very active. We won't or can't retire. At the ripe old age of the mid-sixties, there's still so much activity in our own lives to write about. We are both baby boomers. And we're still booming.

Three Fates Our long lives make us think of the ancient Greek Fates. One god spins the thread of life; the next measures its length; and the third inevitably cuts the thread with her shears. The Fates have put our lives around our wonderful High Tea Szalón and Chocolate Boudoir in the amazing City of Melbourne, Australia.

Fitzroy Townhall (Melbourne)Fitzroy Town Hall just a short walk -- we lucky to live in Melbourne. Regarding Melbourne, in your life you can't just pick up stakes and move to, say, Vancouver because you hear that it's the World's Most Liveable City. But Melbourne has beat Vancouver and every other city to be ranked the World's Most Liveable City four years in a row (Economist). On top of that our neighbourhood Fitzroy/Collingwood was rated Eleventh Coolest Neighbourhood in the World (Vogue Magazine). Then add to that our hard work and you find our Szalón is ranked on TripAdvisor as Number one of eighty restaurants in our cool and liveable suburb!! You can see our abode was nominated for a Melbourne Design Award.

Howard Tour Guide as Mac. RobertsonHoward as famous chocolate entrepreneur Mac. Robertson. Howard has just a few duties as Honourary Professor of Entrepreneurship at Deakin University. He's writing his new "climate-change entrepreneurship" textbook (most-used in Australia and New Zealand, translated into Mandarin and Malaysian), and his latest doctoral student is about to graduate. He's definitely the Szalón's Chief Bottle Washer and Marketing Director, having become an expert webmaster (our site is entirely his work). He was elected as President of the Smith Street Business Association with 450 entrepreneurs and small businesses. He has researched Mac. Robertson, whose factory was in Mámor’s neighbourhood, and Howard leads historical chocolate tours several times a month.

Dr Hanna Frederick ChocDivaTthe Chocolate Diva of Melbourne. Hanna continues spicing up the Melbourne chocolate and High Tea scene. Our business centres around Hanna's talent as an entertainer and hostess but also as a food scientist specialising in new taste experiences. She inspires many young women these days with her "how to get your man" stories as well as many an older woman about achieving success during your third age.

As we think back on our long lives we have come up with

Hanna and Howard's Top Tips to Health and Happiness

  1. Work as much as you can. Push yourself. Chose an area you have been waiting for all your life—the one thing you have been postponing, or rather accumulating knowledge and experience. For us, our Chocolate and High Tea Szalón has proven to be just that success story. It keeps us busy, and brings great social life to us, the Gypsy Wanderers. We have parties, burlesque, topless waiters (males!), and lots of creativity outbursts, especially in baking and diet superfood creation. One day we served 16 yoga teachers with (it seemed) twenty different diets: vegans, vegetarian, gluten free, fructose free, sugar-free, paleo. To serve such customers we had to create 'superfoods' and we did it with great results!
  2. Love each other more and more. You've lived a satisfying life, but sharing it with your life partner is what really fulfils us. The trouble is that the day's business often interrupts the love talk! Yet it's important to have someone to whom you can say "Did I tell you I love you today?".
    Don't mourn for your kids anymore. Keeping in touch is important, even if it is not always a 2-way street. Remember when you were young? Older people were so boring...They love you, just busy with their life.
  3. Exercise, exercise. Keeps the doctor away, and the best libido enhancer, just before chocolates. Our routine is BodyStep or BodyPump as much as we can.
  4. Develop a hobby. For Hanna it's "Food Porn". She often spends hours late at night studying the latest trends in flavours and presentation. For Howard, he continues writing (new book is promised for 2015) and he has trained himself as an expert webmaster.
  5. Keep up with family and friends: Actually, we wish we could see our family more but the long distances limit our opportunities. For our friends, over-work is the excuse. But our New Year's resolution is related to change; we miss you, Family and Friends, and hope to see you either here or abroad next year.
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Mámor Szalón Newsletter December 2014

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mamor-logo-face-160Mámor Chocolates
& High Tea Szalón

Wishes you a very Merry Christmas!Call us directly Send us an SMS




Mamor High Tea voucherOpen throughout the Christmas holiday!

Merry Christmas in the Australian Summer

Looking for a place to relax and indulge during the Holiday? We are open for High Tea or Chocolate through December 31 except Christmas Day. I've been busy crafting my artisan European chocolates, enhancing flavours with Australian and Christmas favourites. Bite into my marzipan. I make my own marzipan, even grinding the nuts by hand, mixing them only with maple syrup. Then I spike it with candied orange and secret all-natural spices. The traditional Aussie Christmas Pud is spiced up with extra nuts, including pistachio. They are all soaked in vodka and brandy. This year we also offer the Swedish Christmas cones to place up to 10 truffles in. Nice touch for your Christmas table decoration.

Mamor Marzipan Truffles Mamor Marzipan Truffles Red Pyramid Box 160
Marizipan Truffles $2 Christmas Pud Truffles $2 8-piece cone $19 Christmas Tree $15 16-piece Red Pyramid $35

Mamor Vouchers Make Great GiftsGive that special class for Christmas!

Buy your High Tea vouchers for Christmas. Print them or send to your loved ones.

Just in time for Christmas.  And so easy to buy! For those who like a classy and intimate ambience we recommend the Full Indulgent High Tea voucher. Now is the right time to gift your friends and family with a memorable High Tea experience in the New Year. Order High Tea vouchers now. | More information.


Join the Rewards ClubYou can still join our Rewards Club

Complimentary High Teas worth $225 and more

If you haven't done so already, {modify}you can join our Rewards Club{/modify}.  You'll receive: Joining High Tea Voucher (worth $75) valid anytime simply for signing up. Plus a Birthday High Tea Voucher (worth another $75) comes in the mail a month before your birthday and many additional rewards. All we need is your birthday and mailing address. 


Burlesque Sirens PosterBurlesque Sirens in the Chocolate Boudoir

Sexy Witches of Collingwood to host Burlesque Revue on February 11, 2015

The Three Sexy Witches of Collingwood are staging yet another sensual lingerie fashion show, inviting ladies and gentlemen to the Mámor Chocolates Szalón on February 11. The Bottoms Up Burlesque girls make their move, led by Willow. Siren Doll’s Helena brings her sexy collection for show and sale. Tickets are only $25 and include chocolates & a French bubbly.. Book now because this event will sell out quickly.


ChocDiva Dr HannaRemember:  You can only find Mámor's chocolates, rated by World Chocolate Guide as "nicest in Melbourne", at our Melbourne/Collingwood location. Or we can courier them to you (weather depending).  Don't be shy! Remember, “Indulgences are like mistresses. If you are having one, you might as well have two.” -Alain Ducasse


Mamor Executive Gift BoxLove, Hanna

Call us directly Send us an SMS© 2014 Mámor Chocolates Pty Ltd.
153 Johnston Street
Collingwood (Melbourne),
Victoria 3066 Australia

Phone: +61 9419 3869
Mobile: +61 (0)435 622 446

Email: info@mamorchocolates.com
Website: www.learnpreneurship.com
Christmas gift vouchers here
High Tea Reservations
Chocolate Tour Reservations
Privacy Policy
Terms and conditions

Location and map

{unsubscribe}If you don't want to receive our news anymore, unsubscribe{/unsubscribe}


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Devilish Mámor Delights from Hanna

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Chocolate Flavours and Emotions

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What emotions do chocolates create? Can you change your chocolate preferences? What does your favourite chocolate say about you? Can you generate a new emotional association to a flavour? Chocolatiers Drs Hanna and Howard Frederick of Mamor Chocolates & High Tea Szalon in Melbourne made this presentation to the "Sensory and Consumer Science Symposium" of the Australia/New Zealand Institute of Food Science & Technology , on February 13, 2014. They also discuss their secret "Treasure Island of Chocolate" which they found in the Pacific in Samoa.

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Best for Glamour, Pussycat

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Glamour Pussycat in Timeout

Best for Glamour, Pussycat

High Tea at Mámor

This glamorous salon, run by Hungarian hostess and food chemist Dr Hanna Frederick, has a chocolate factory out the back and a whole lot of front.

SPECIALTY While the Mámor husband­and-wife duo are chocolate boffins (they've even invented a kangaroo and venison salami chocolate), their scones are outrageous. Part croissant, part gnocchi, they're made with cream and served with more cream and tangy homemade jam. Best drink in the house is the Koko Samoa: cocoa beans fermented into a light chocolate/coffee brew, served in a plunger.

DIETARY REQUIREMENTS They once catered to nine yoga instructors with ten different requirements, so whether you're celiac, paleo or vegan, they can cope so long as you give them 48 hours warning. Oh, and vegans, once a month they do a vegan feast with next-door restaurant Shu: "dinner in China and dessert in Hungary".

AMBIENCE We enjoyed the Dogs cast album. The ornate furniture and red velvet upholstery turns the frou up to 11.

WEAR Anywhere run by a "Hungarian drama queen" that offers regular burlesque nights can't be too prim. Dress up to please yourself.

TAKE Your most frou-frou friends. Mámor caters to 5,000 women a year.

153 Johnston St, Collingwood 3066. 03 9419 3869. www.learnpreneurship.com. 10am-5pm. Mon-Fri $65; Sat, Sun $75.


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What kinds of chocolates do father's love best?

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Here are some of Dad's favourites

Mamor Absinthe Truffleabsinthe-fairyAbsinthe: Be a devotee of the “Green Fairy” like bad men Van Gogh and Marilyn Manson. Bohemian absinthe and anise liquor in white ganache and white enrobing. Five of them will make you hallucinate.

Mamor Plum Slivovitz TruffleDawson PlumsPlum Slovovitz: Dawson prunes soaked in Hungarian plum brandy – known as Slivovitz throughout the Balkans, in dark chocolate. A saying goes that the best place to build a house is where a plum tree grows best. Favourite of all our Slav and Hungarian friends!
Mamor Kagaroo Salami TruffleKangaroo Salami signKangaroo Salami: Smokey bits of tasty kangaroo meat in dark ganache, good before dinner with wine. Hahndorf salami is made in SA from free range kangaroo cooked and smoked with garlic to enhance its natural gamey flavour. Mámor’s only non-vegetarian truffle goodie! Be adventurous to try it!
Macrobertsonland NutsMamor Nut Cluster TruffleNut Cluster: Crunchy milk chocolate with roasted Aussie macadamia nuts, almonds and hazelnuts.  Every man is nuts about them! History buffs will notice on this image "Mac.Robertson Land" (a huge peninsula in Antartica) named after Fitzroy's own most famous chocolate entrepreneur.
Macrobertsonland NutsMamor Nut Cluster TruffleBeer: Experience the rich malt body and floral hop aroma. The beer's nose offers a mixture of toffee and fruit aromas with a lovely aromatic lift. Burnt phenolic characters with fresh slightly sweet flavours. Grassy and floral tones. Robust, fruity flavour.
Mamor Poached Pear TrufflePoached PearPoached Pear: Shiraz poached pear truffle is a perfect dessert option for cold winter nights. The pear's natural sweetness, combining it with a fruit-forward red wine and highlighting both with a touch of cinnamon and vanilla. Truly decadent!
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Melbourne's Most Exclusive Chocolate Flavours

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Chocolate CoutureThere's nothing hotter than chocolate in Australia’s food capital, Melbourne.  Propelled by innovative competitors--not to mention the studies highlighting the antioxidant power of dark chocolate--Melburnians are going gaga for high-cocoa-percentage chocolate. 

Mad HatterBut it’s all, as the  Mad Hatter tells Alice, ‘much of a muchness’.  ‘Melbourne chocolate all the same is’.  What I have set out to do is create chocolates that are truly inspirational and unique. Which is where I come in. I'm creating Melbourne's most exclusive chocolates. Flavours that you can't get anywhere. Where else can you get Poached Pear, Kangaroo Salami, Red Onion Confit, or Absinthe chocolates? Where else can you get Kama Sutra or aphrodisiac chocolates?

Chocolate CoutureExclusive means you can't get it any where else. How many "chocolatiers" in Melbourne produce their own chocolates? Most buy from big suppliers. How many sell exclusively on their own premises? Look no further than Mámor

Normally, the French word couture (which means ‘sewing’) refers to designing and making fashionable custom-made women's clothing (emphasis on custom-made).  People who buy couture clothing don’t just pick items off a rack.  They go to a designer at their atelier, who creates a truly one-of-a-kind piece of clothing.  Garments are custom designed, patterned, fitted and sewn by hand.  This means that each garment is piece of art made just for you, just the way you want it. 

I do the same thing with chocolate.  I start with a consultation covering what you want to have made, some sketches, a base quote, taking your specs and some basic planning.  This way you end up with a chocolate that will be the envy of your sophisticated friends. 

Let me reveal what is my core business model.  Couture chocolat means making my customers uniquely happy.  I use my food chemistry background to dream up special flavours for particular clients based upon their unique wants and needs.  It’s all about creating something highly personalized for my customers.

My hope is to entertain and host my clients with great quality, freshness and a shared story.

Chocolate CoutureChocolate CoutureOne day, the wife of the mayor came in to my Szalón saying she needed 160 chocolates for a wedding.  I said “at your service, madam”.  She continued, “and they have to have New Zealand Maori flavours because it’s a Maori wedding”.  “Oh”, she added, “did I mention that it has to look like the famous Mt Ruapehu volcano”.  I said, “no problem”.  So the Horopito Tamarillo Truffle was born, shaped like a mountain and tasting of Maori.

Throughout the years, I have made some very special chocolates.  I made Deer Velvet Chocolate for the Meat Industry Association, Recycled Orange Peel-Chocolate for a Waste Management conference, and a Pop Rock Sugar Chocolate for the launch of the Mercedes Benz C-Class automobile.   

Tomcat Alley Aphrodisiac ChocolateFor the New Zealand Prime Minister, I made a lime-flavoured “John Key Lime” choc in National Party blue foil that was the hit at his convention.  For the Brewing and Distilling Conference in New Zealand, I rolled out a dark beer chocolate.  And to make my male customers particularly happy I have created the Aphrodisiac Tomcat Alley™ Chocolate using powerful rain forest herbs. 

These innovations have made headlines around the world from the US Fox News, to Australian and Irish radio stations, and Australian newspapers.  Individualization in color, size packaging and even in structure is what Mámor stands for.  Choose your own mixture of flavor, colour, adapt the size to your wish, and create the best combination for your chocolate indulgence. It’s up to you to choose the level of luxury and uniqueness.

Venison SalamiIn fact, the Meat Industry Association was so impressed with the Deer Velvet Chocolate that they asked me to beat my previous achievement.  So I wracked my brain, “What to do?”  That’s when I came up with a world beater, the Venison Salami Chocolate Truffle!  The challenge was to use cured meat in the chocolate, but to make it a dessert yet with the wonderful savoury flavours of venison.  Thinking that throughout history chocolate was mostly savoury before it became so sweet,  I concentrated on getting a delightful flavour, yet with all the uplifting qualities of chocolate.  The result was an extraordinary taste sensation with a salami aftertaste.  You either love it or hate it though, just like anchovies.  (Hmm, another idea here?)  The good thing about salami chocolates is that they can be served as a starter (American entrée) not as a dessert. 

So my basic philosophy is, everything can upgraded, and everything can be personalized for the sophisticated customer.  Chocolate is the ultimate pleasure-food.  There will never be enough ways to indulge in this gorgeous elixir, or to personalize it just like perfume. 

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Melbourne’s Chocolate Dr Creates Vegan Chocolate Delights from Aussie Shiraz

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HeraldFeb13Hannainred1 160Melbourne's Chocdiva Dr hanna FrederickFamed for her innovative chocolate creations, Dr Hanna Frederick of Mámor Chocolates & High Tea Szalón is back to her creative best, this time creating chocolates infused with red wine from McLaren Vale, South Australia.

Red Onion & Poached Pear Chocolate TrufflesMámor's Red Onion Confit and Poached Pear Chocolate Truffles [Hi Rez 1.4mb]Hanna isn’t your average chocolatier. A food chemist by profession, she loves a culinary challenge and has already brought the world Kangaroo salami chocolate, beer infused chocolate, garlic chocolate, and even aphrodisiac chocolate to rave reviews.  Now she turns her attention to the produce of her adopted country along with the flavours of red wines from ‘the greatest wine region in the world’ along with spicy and delicious local ingredients.  “The wines of Australia are just extraordinary,” says Hanna. “We’ve done chocolate wine-matching before, but never with wine-flavoured chocolate, so we thought, let’s do it!”

She partnered with a local wine distributor Re-Find Wines for the project, eventually opting for a Way Wood Shiraz 2009 (McLaren Vale) as the perfect ingredient for her chocolate creations.

And after a month of experimentation, the result is two outstanding examples of chocolate couture that would inspire any dedicated foodie.

Hanna’s Mámor ‘Red Onion Comfit Chocolate Truffle’ has glorious Way Wood Shiraz, balsamic vinegar, and orange marmalade tastes.

And her finale, the Mámor ‘Poached Pear Chocolate’ combines Shiraz with lemon, cinnamon, Victorian Pepperberry, and well-ripened, locally grown Corelli pears. 

Hanna said that the ingredients certainly presented their challenges, but likewise inspired surprising results.

“We had so much fun creating these chocolates, making sure that there were many delicious flavours, but ensuring that the rich tones of the Shiraz shone through,” says Hanna.

“We couldn’t add cream to some of the ingredients, so experimented with spring water instead, which resulted in a wonderfully tasty, yet low-fat chocolate – in fact both chocolates are able to be labeled Vegan, something we intend to do a lot more!

“They may be the first of many Vegan truffles in Melbourne?!” said Hanna.

Andrew Wood, wine maker for Way Wood and sommelier, praised the complementary wine and chocolate making philosophy and noted the subtleties of the Mámor wine match.

“We were just delighted by the chocolate creations Hanna developed from our Way Wood Shiraz,” says James Atkinson of Re-Find Wines.

“Hanna’s abilities with chocolate are un-matched and it is an honour to see her in action with our Shiraz.

“We often say that there are chocolate notes in our Shiraz, but now we can say there is Shiraz in our chocolate!” he said.

For more information or high resolution photos, contact:

Dr Hanna Frederick; Mámor Chocolates & High Tea Szalón; Ph: +61-3-9419-3869 or Mobile+61-435-622-446, email: hanna@mamorchocolates.com

153 Johnston Street, Collingwood (Melbourne), VIC 3066 Australia


James Atkinson; Re-Find Wine, Rediscover Real Australian Wine; Mobile: 0408377702; email: refindwine1@gmail.com



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Time Out ranks Mámor number two High Tea in Melbourne

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Mother's Day Window 2014

Time Out Magazine lists Mamor second in ranking of Melbourne's best High Teas.

Time Out Melbourne logoThis glamorous salon, run by Hungarian hostess and food chemist Dr Hanna Frederick, has a chocolate factory out the back and a whole lot of front

Mother's Day MenuBest for: Glamour, pussycat

Speciality: While the Mámor husband-and-wife duo are chocolate boffins (they’ve even invented a kangaroo and venison salami chocolate), their scones are outrageous. Part croissant, part gnocchi, they’re made with cream and served with more cream and tangy homemade jam. Best drink in the house is the koko Samoa: cocoa beans fermented into a light chocolate/coffee brew, served in a plunger.

Dietary requirements: They once catered to nine yoga instructors with ten different requirements, so whether you’re celiac, paleo or vegan, they can cope so long as you give them 48 hours warning. Oh, and vegans, once a month they do a vegan feast with next-door restaurant Shoo: “dinner in China and dessert in Hungary”.

Ambience: We enjoyed the Dogs cast album. The ornate furniture and red velvet upholstery turns the frou up to 11.

Wear: Anywhere run by a “Hungarian drama queen” that offers regular burlesque nights can’t be too prim. Dress up to please yourself.

Take: Your most frou-frou friends. Mámor caters to 5,000 women a year.

Good for Mother's Day? Great for fun mums, but hurry – Mother’s Day usually books out.

High Tea Vouchers for Mother's Day have special class

Mamor VoucherFor Mother's Day, we recommend the Full Indulgent High Tea voucher. Order voucher now.

Time Out also covered Mamor lavishly in a previous edition.


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How we make Mámor Koko Samoa Tea

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mamor-koko-samoa-teaMámor own Koko Samoa Tea One of the most popular hot drinks at the High Tea Szalón is “Mámor Koko Samoa Chocolate Tea”. We have been serving this innovative new "tea" to Australians for three years now and finally we’d like to reveal how we make it. Our customers are a sophosticated group and we present them a menu with forty different teas. Yes, we do serve a Haute Supreme Hot Chocolate, which uses a variety of dark chocolates. But this new hot chocolate drink has also found a group of gourmands coming back for it.

First off, it’s not actually tea per se, in the sense that it does not come from a tea leaf or herbal leaf. Mámor Koko Samoa Chocolate Tea actually comes from raw organic cocoa beans that we bring in directly from cocoa farmers that we personally know in the Pacific island of Samoa. It’s the favourite beverage of Samoa where it is called “Koko Samoa”. Traditionally, it is made from fermented or unfermented cocoa beans, water, a bit of raw sugar, and perhaps some liquid coconut cream. It is a usual part of the village meal in Samoa. Considering how much they drink, this might explain why Samoans are some of the happiest people in the world!

samoan-kokoThis is the way they drink it in the islands, grits and all!Samoa's leading cocoa grower Kolonne Va'ai in Vaisala, Savai'iSamoa's leading cocoa grower Kolonne Va'ai in Vaisala, Savai'iIn the video you’ll see how we actually make Mámor Chocolate Tea. We start with fermented and dried raw cocoa beans. First we sort them because large and small beans do not roast the same length of time. It’s important to inspect the beans for any imperfections and throw away any beans that don’t meet the gold standard.

Using a light aluminium tray, we first roast the beans for five minutes at 160 C and then reduce the temperature to 130 C for a total of eighteen minutes. Subjecting the cocoa beans to a high temperature initially, slowly reduce the temperature and stop the roast when the beans are "cracking", but before they start to burn. The initial high heat lets the beans gain some thermal momentum and allows for a good separation of the husk and nibs as the beans expand. You lower the ambient temperature so as not to burn the outside of the bean, but let the interior continue to roast. Finally, the cocoa beans will start to pop and crack as water vapour is explosively released. This happens when the cocoa bean temperature is around 150C. Experience and smell are the key indicators when the beans are roasted.

samoan-cocoa-beansPure raw and organic cocoa beans from the Pacific islands of SamoaRoasting accomplishes a number of things: It helps separate the outer husk from the inner bean and makes cracking and winnowing much easie. It kills the embryo and sterilizes the cocoa bean. Various chemical reactions occur when cocoa beans are roasted and proper roasting is integral to good flavoured chocolate.

After roasting, the woody husk of the cocoa bean is removed in a process called winnowing. There are big machines that do this, but we mostly use our fingers and a rolling pin. This separation step also breaks down the cocoa bean into small 2-5 mm irregular-shaped fragments known as cocoa nibs. The goal here is to crack the cocoa beans into pieces and then separate the husk from the nib. To make chocolate, this husk needs to be fully removed. Then we use a hair dryer set at cool to blow off the husks. We collect the husks and make . . . another chocolate tea which is absolutely delicious. It is called Cocoa Husk Tea and is also full of theobromine (no caffeine) so has wonderful properties but is also calorie free.




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Macrobertson "Chocolatier Without Peer"

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Melbourne Leader 29 April 2013

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