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2 Lawson Street
Byron Bay, NSW, 2481

+61 2 6685 7974


Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 


Choc Recipes, Choc Facts, Choc Travels and our regular Chocoholic-not-so-Anonymous feature. All this and more in our weekly blog.

Choc Recipe : Raw Chocolate Raspberry “Cheesecake” Sandwiches

Alison Campbell

Love is in the air....its only a couple of short weeks til Valentine's we thought we'd share a bit of raw vegan goodness with you. What's not to love. :)



For the Chocolate Cookies
2 cups pitted dates
1/2 cup raw almonds
1/2 cup shredded unsweetened coconut
1/4 cup raw cacao powder
1/8 tsp pink Himalayan salt

For the Raspberry “Cheesecake” Filling:
3 cups soaked cashews
1 can full fat coconut milk (or coconut cream)
1/2 cup maple syrup
1/2 cup frozen raspberries
2 tbsp coconut oil

For the Chocolate Dip:
1/2 cup coconut oil (melted)
1/3 cup raw cacao powder
1/4 cup maple syrup
Pinch of pink Himalayan salt

Chopped pistachios (for topping)


For the cookies blend the shredded coconut, raw cacao, raw almonds, and salt in a food processor until a fine crumble forms. Add in the dates and blend until combined. Press the cookie mix into an 8″ cake pan lined with plastic wrap. Ensure that you have made a flat layer of cookie. Allow the mix to cool a bit in the freezer before pressing them with a heart-shaped cookie cutter. Once you have made all of your heart-shaped cookies, place them in a dehydrator for about an hour (125 degrees F).

For the “cheesecake”, blend all of the ingredients in a food processor until smooth. Pour and evenly distribute the mix in a separate or the same 8″ cake pan lined with plastic wrap. Place mix into the freezer for about 1-2 hours (or until you are able to work with it). Once frozen, press the mix into hearts using the heart-shaped cookie cutter. Once the cookies are out of the dehydrator (they should still be soft), sandwich the heart-shaped cheesecake filling between two pieces of cookie. Place each sandwich in the freezer.

For the chocolate coating, melt down the coconut oil on low heat and stir in the remaining ingredients. Dip one side of the sandwich in the chocolate. Sprinkle your toppings of choice onto the chocolate (chopped pistachios are pictured). Repeat for every sandwich and allow them to freeze.

Now they’re ready to enjoy! Mmmm.

Makes 6-8 sandwiches, depending on the size of your cookie cutter.
ImagesAlexandra Courts

Chocoholic not-so-anonymous #16

Alison Campbell

My name is Kelly
I am a chocoholic.


Are you inordinately fond of chocolate?
Definitely. I eat it nourishes my soul.

Chocolate. Incentive or reward? Or both? 
Incentive. Its presence inspires me and keeps me sane.

 When did you know you were a chocoholic?
When I couldn't go a day without it and my friends and family would
hide my choc-hit from me for entertainment!

White, milk or dark?
Mostly dark unless it's got hazelnuts.  

Describe your favourite chocolate in three words.... 
Dark, vegan, crunchy 

Tell us about your most memorable chocolate experience?
Discovering raw organic vegan chocolate all in one for the first time. I was
in ecstasy as not only was it the most delicious taste ever but it was healthy
so there was zero guilt. So much pleasure!   

Where is your favourite place to indulge your choc-habit? 
In the shower. First things first, every morning.  

Secretly solo or shared indulgence?
Usually solo as sharing with anyone who is not fully appreciative is such a waste of chocolate.

Top choice-choc destination?
All places that sell a good range of vegan organic
dark chocolate..which includes you guys!    

Favourite product in the Love Byron Bay chocolate range?
Monsieur Truffes' Dark Hazelnut Gianduja

Kelly Boyle is a full time mama, and maker of healthy kid friendly chocolates.


Choc News: Callebaut releases chocolate with natural gold colour

Alison Campbell

European cocoa giant Barry Callebaut CG has released a naturally golden-coloured chocolate in time for the festive season. The gold chocolate has been in development for two years. 


To create the gold colour, Belgian chocolatiers incorporate sugar and milk that has been caramelised into the chocolate. 

Technically a white chocolate, it contains cocoa butter, sugar, milk powder, milk sugar (lactose), whey powder, caramelised milk powder, caramelised sugar, soya lecithin (emulsifier), natural vanilla and salt. 

The resulting flavour has "notes of toffee, butter and cream", with an intense toasted caramel and slightly salty taste, and a milky, silk texture.

Callebaut's high melting point makes it suitable for cooking and a favourite among professional pastry chefs.

We predict the new hue will add a little more glam to your festive banquet, with the use of gold chocolate in classics such as chocolate mousse, fondant, rocky road, fudge, fondue, or a Christmas trifle.

Choc Boss: Tahlia Mynott, Made With Raw Love

Alison Campbell

Made With Raw Love’s vision comes from a passion for health and mother nature. It's no coincidence that much of the inspiration and initial ideas came to Tahlia and Scott when immersed in nature whilst completing a fast to work on their health. All their flavours have been created from tonic herbs, medicinal mushrooms and superfoods that they love to use at home. It has been a very personal journey of healing for them both. We chatted with chief chocolatier and Choc Boss, Tahlia Mynott.


What was your favourite chocolate treat as a child? 
Funnily enough we never really had chocolate growing up. There wasn't the same amazing selection of healthy
alternatives then that there is now and therefore my parents used to buy us carob.

How did you end up becoming a chocolatier?
It definitely wasn't planned. My partner (in life and business) Scott made raw, healthy chocolate on one of our first dates.
I was amazed at his creation of pairing such healing ingredients and from there we both started experimenting in the kitchen with various superfoods and tonics and shared/tested these creations with friends. It all grew quite organically. 

White, milk or dark?
Dark, definitely! 

Describe your favourite chocolate in three words....
Healthy, smooth and rich

Tell us about your most memorable chocolate experience?
It would have to be the night that Scott made raw chocolate for us while at the movies. I am pretty sure I ate half a lunch box full of his amazing creation (definitely wasn't holding back). It was the first time I had experienced chocolate of this type and it blew my mind. He had infused the chocolate with frankincense (an ingredient we now use), sweetened with honey and added pecans for texture. Mmmmm, the first experience is always the best I think haha.

Where is your favourite place to indulge your choc-habit?
Definitely on our balcony that overlooks the amazing rainforest of Mount Warning. 

Secretly solo or shared indulgence?
100% shared. Sharing is one of the best parts of what we do.

What's the most unusual chocolate you've ever tasted?
Recently we had a beautiful friend of ours send us some chocolate from the U.S from a company called Addictive Wellness. We absolutely love what they do, their flavours are really unique (they're a similar concept to ours).

What is the mark of an exceptional chocolatier?
Chocolate is very temperamental and challenging. I think everyone in this field is an exceptional chocolatier,
but hand made really stands out for me.

What advice would you give to someone who wants to follow in your footsteps?
Take chances, be brave, be confident and follow your dreams.

Tahlia Mynott. is chief chocolatier at Made With Raw Love.
Made With Raw Love's delicous range is available from our Love Byron Bay Boutique,
or from our online store...


Choc Travel : London, pay in chocolate coins this Christmas

Alison Campbell

The festive season is in full swing, but one of London's top attractions just upped the stakes when it comes to spreading Christmas cheer. You can pay for one of London's biggest attractions in chocolate coins this Christmas! 

The ArcelorMittal Orbit is offering visitors a chance to climb to its viewing platform AND ride its thrilling slide - all in exchange for chocolate coins.


You won't need to spend any 'real' money to have a go on the world's longest and tallest tunnel slide, as the attraction will accept the sweet treats as legal tender instead.

There is a catch though. The offer is only valid if you head down between 11am-12pm on Wednesday 20th December, and you'll need to exchange 100 chocolate coins to receive a ticket.

Still, with normal adult ticket prices from £16.50, child tickets from £10.50 and family tickets from £52, you could make some serious savings even if you have to buy a couple of bags of the chocolate coins.

For example, Wilko has bags of chocolate coins from 50p , while Tesco has an offer with three bags for £2 , while Sainsburys has bags from 80p .

The confectionery exchange will give you access to the viewing platforms, which offer panoramic views of the Park and London skyline, as well as a go on the popular slide.

"The ArcelorMittal Orbit is the perfect destination for families looking to do something a bit different throughout the festive season," said Peter Tudor, Director of Visitor Services at Queen Elizabeth Olympic Park. "From enjoying panoramic views across London to experiencing a hair-raising ride on the world’s longest and tallest tunnel slide."

"We know that Christmas is a time of overindulging, so we’re excited to be the first attraction to offer people a chance to put all their excess chocolate to good use…"

The ArcelorMittal Orbit structure is 114m high so the viewing platforms offer some seriously spectacular views of the skyline up to an impressive 20 miles away.

All tickets are subject to availability on the day.

Now that's what we call clever marketing.
Image: ArcelorMittal Orbit in Stratford, UK

Choc Recipe : Coconut Double Chocolate Pumpkin Bread

Alison Campbell

Healthy double chocolate pumpkin bread made with vitamin A packed pumpkin, shredded coconut and whole wheat flour. I swear it tastes like a slice of chocolate cake with just a hint of cinnamon-pumpkin flavour. Oh and don’t forget to spread a little salted almond butter on top and a sprinkle of cinnamon. It will change your world. :)



1 1/2 cups pumpkin puree
½ cup maple syrup
3 tablespoons coconut oil, melted and cooled
1 egg, at room temperature
1 teaspoon vanilla extract

1 cup whole wheat pastry flour
½ cup good-quality unsweetened cocoa powder (or cacao)
1 teaspoon baking soda
½ teaspoon cinnamon
1/4 teaspoon nutmeg
⅛ teaspoon ginger
⅛ teaspoon allspice or cloves
1/4 teaspoon salt
½ cup unsweetened shredded coconut
1/2 cup dark chocolate chips

For topping
2 tablespoons unsweetened shredded coconut
2 tablespoons dark chocolate chips


Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray with nonstick cooking spray.

In a large bowl, mix together pumpkin, maple syrup, coconut oil, egg and vanilla.

In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, cocoa powder, baking soda, spices and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips and shredded coconut.

Pour batter into loaf pan and spread out evenly. Top with coconut and chocolate chips. Bake for 55-65 minutes or until tester comes out clean or with just a few crumbs attached. Enjoy!


To make gluten free I would suggest using an all purpose gluten free flour or chickpea flour as a sub. To make vegan use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)


Chocoholic not-so-anonymous #15

Alison Campbell

My name is Karunesh.
I am a chocoholic.


Are you inordinately fond of chocolate?
Fond of chocolate is like an understatement!

Chocolate. Incentive or reward? Or both?
It has to be a reward ...because I am ready to play naughty or nice, 
depending on what’s expected. ;)

When did you know you were a chocoholic? 
When I tasted the hand-crafted chocolate that my nan got me
(a box of assorted DuRhône chocolates) when I was 8 yrs old.

White, milk or dark? 

Describe your favourite chocolate in three words....
Nutty, dark and a hint of rose.

Tell us about your most memorable chocolate experience? 
At your shop last time when I was in Byron. Delectable.

Where is your favourite place to indulge your choc-habit?
Sitting in front of my wood fire next to my dog back home in Hobart.

Secretly solo or shared indulgence?
Shared indulgence ..... the more the merrier!

Top choice-choc destination?
Has to be your place! Keep it up guys. 

Favourite product in the Love Byron Bay chocolate range?
Macadamia Truffles - the best of Byron's produce.

Dr Karunesh Kashyap is a dentist from Tasmania.
When he's not fixing people's teeth you'll find him knee deep in macadamia truffles
in the Love Byron Bay Crêperie and Chocolate Boutique. :)

Choc God : Melissa Coppel

Alison Campbell

Chocolatier Melissa Coppel has chartered new territory in her journey from bean to bonbon, molding her love of chocolate with her training in plated desserts to create a unique and exciting range, from her base in Las Vegas, Nevada. 


A Columbian native, Coppel left her home country after high school to study classic pastry at The French Pastry school in Chicago. Soon after, she moved to Las Vegas to work at Joel Robuchon at the Mansion, a three Michelin Star Restaurant where she ran the pastry kitchen of L’Atelier de Joel Robuchon.

When she realized that her true passion was chocolate, she pursued experience in the field working in Casinos like Caesar’s Palace and The Bellagio, where she was dedicated to working only with chocolate. In 2012 she co-founded Jean-Marie Auboine Chocolates, a wholesale chocolate company. 


Coppel's great obsession is the integration of the flavours and textures of plated desserts into chocolatier.

Desserts have always seduced me,’ she says. 'Imagine a bonbon replacing a dessert! Playing with the concepts for a plated dessert, bonbon or bar of chocolate seems like a great idea! I believe the Imagination and sensitivity of restaurant pastry is missing in chocolaterie. With a dessert, immediacy is present, and the components cannot wait long before being consumed, as happens in the sautéed apples, fruit granita, ice cream quenelles, etc. When a bonbon is offered, the diner does not expect anything more than a chocolate ganache with some sort of infusion. Always the same. I like to play  around with the techniques, flavours and compositions. I believe in a real synergy between plated desserts and chocolate-making.'

In 2013 Coppel won the title of 'Chocolatier of the Year' at the Pastry Live Competition in Atlanta. In 2016 she was named one of the Top Ten Chocolatiers in North America by Dessert Professional Magazine. She is widely recognised for her exceptional chocolate artistry.


Choc Travel : Lima, Peru

Alison Campbell

To the east of South America lies Peru, a nation offering diversity like few others. With the Andes mountain range running north to south and the amazon basin to the east, options for travellers include everything from mountaineering to the jungle ruins of Machu Picchu.

Once you’ve finished touring the epic landscape, there's always time to enjoy some sweet treats, so feast your eyes on two of Lima's finest.


Giovanna Maggiolo of Xocolatl

The first thing that will greet you when you walk into Giovanna’s shop Xocolati in Miraflores, Lima is the burst of colour!  Giovanna Maggiore uses Peruvian couverture and ingredients to create her unique bonbon and bar flavours. The fruit and nut bars are the smaller sized bars. The plain chocolate bars are larger. Both sets are colourfully wrapped. All are delicious and reflect Giovanna’s creativity.

The Fusion bar features a dark chocolate base flavoured with cocoa nibs, cherries, and watermelon! It's absolutely delicious and hits you with fresh flavours as opposed to the sickly sweetness you occasionally find with fruit-flavoured bars and confections. That freshness is something consistent with products of all of the Peruvian chocolatiers and chocolate makers. Because, for the most part, they are using cocoa and ingredients grown locally, freshness and intensity of flavour is what puts Peruvian chocolate out in front of most others.

Roselen Chocolatier

When graphic art meets chocolate, you know you’re in for a treat. Elena Basagoitia Villavicencio started her chocolate company back in 2003 from her home in Surco, located in the south end of Lima. Her handsome son, Giorgio Demarini Basagoitia, is trained in graphic design, and uses his artistic talent to design Roselen’s colourful packaging and handpaint all of their chocolates. You almost hate to eat them as they’re so beautiful, but believe me, you don’t want to miss out on the opportunity to try the delectable flavours Giorgio and  Elena have come up with. The Guinness truffle rolled in crushed maca (a Peruvian potato popular in the Andes culture) is just an example of the creative flavour palette you can enjoy from Roselen. They use couverture from Orquidea. Roselen uses three different kinds of organic chocolate to make 30 different unique flavour combinations in small batches that you can order online and have hand-delivered if you live in Lima.

if you can’t get to Lima anytime soon, it’s good to know that Willie's Cacao, the British bean-to-bar chocolate made from Peruvian cacao, is available in the Love Byron Bay Crêperie and Chocolate Boutique.