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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 Travel : Sydney's Choc Ride

Alison Campbell

After a sell-out in 2016, the almost calorie-neutral Chocolate Ride will return to Sydney Rides Festival this weekend with a bike tour of Sydney’s tastiest chocolatiers, gelato and confectioners.


LIFE is great on two-wheels but add chocolate and it's even better. Sydney Rides festival’s celebration of bikes and family fun in the outdoors includes a chocolate ride this Saturday October 14th that tours some of our tastiest chocolatiers, gelato manufacturers and patisseries in Sydney. Eat your way around the backstreets of Marrickville on a choc-tastic bike tour weekend.

A highlight on the chocolate ride is Adora Handmade Chocolates - a little blue oasis of all things chocolate at the southern end of Marrickville’s Steel Park, just across the Cooks River bridge. Adora, with chocolate cafes also at Newtown, Sydney CBD and Parramatta, boasts a loose chocolate range that includes an orange champagne truffle with freshly squeezed orange, zest, champagne and white chocolate as well as the Ben Hur, with walnuts and mocha butter coated in chocolate. 

If that does not have your taste buds tingling the sweet treat packs include chocolate drizzled marshmallows.

City of Sydney cycling strategy manager Fiona Campbell says there is so much to discover on the side streets of Sydney, particularly by bike, and if there’s one thing people love to find and eat it’s chocolate. 

“We like to think of it as best of both worlds - being active and eating chocolate,” she says.

Experienced guides will lead you to the hidden chocolatiers, gelato manufacturers, patisseries and specialty shops you never knew existed.

This ride is perfect for those with a sweet tooth, so if you're heading down to Sydney this weekend make sure to check it out. 

The chocolate ride is one of the 30 events on this year’s Sydney Rides calendar. You’ll need to take your own bike and helmet. Bookings essential at

Choc Recipe : White Chocolate-Dipped Brown Butter Ginger Cookies with Pistachios

Alison Campbell

Any excuse to smother anything in white chocolate and we're there. But these delicious soft molasses ginger cookies made with brown butter and brown sugar and topped with salted, roasted pistachios take the biscuit! They’re wonderful for gift giving. Or for eating all yourself. And yes, they’re delicious dipped in a piping hot cup of hot chocolate. 



2 1/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 3/4 tsp ginger
1 tsp allspice
3/4 cup butter
1 cup dark brown sugar
1 egg
1 tsp vanilla extract
1/4 cup molasses
1/4 cup granulated sugar for rolling
3/4 cup white chocolate chips
1 teaspoon coconut oil
3/4 cup shelled roasted and salted pistachios, finely chopped


Whisk together the flour, baking soda, cinnamon, ginger, all spice, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for about 5 minutes.

With an electric mixer, mix the butter and brown sugar until thoroughly blended. Beat in the egg, vanilla, and molasses until smooth and creamy. Add the dry ingredients slowly and beat on low-speed just until combined. Chill dough in fridge for about 15 minutes (this is to make the dough easier to roll into balls).

Preheat the oven to 350 degrees F. Grab a large tablespoon or so of dough and roll into a ball then roll in sugar. Place dough balls on cookie sheet. Bake 10-12 minutes. Remove from oven and cool the cookies on sheets about 2 minutes then transfer to a wire rack. If you like cookies with a crispier edges, bake about 12 minutes. They will still remain soft on the inside. Repeat with remaining dough.

Once cookies have cooled completely and are ready to be dipped, place wax paper over a baking sheet. Add white chocolate and coconut oil to a small pot and place over low heat; stir continuously until both the white chocolate and coconut oil have melted and chocolate is completely smooth. Dip half of each cookie into white chocolate, then sprinkle the top with pistachios. Place on waxed paper to set. Once your cookie sheet is full, pop it in the fridge for 5-10 minutes to help set the chocolate. 

Makes 20-22 cookies.


Choc God : Gerhard Petzl

Alison Campbell

Master Chocolatier, WACS Global Master Chef, Culinary Olympics winner and sculptor, Gerhard Petzl has made a name for himself with his awe-inspiring chocolate sculptures. Writer Jasmine Greene talked sculpture with this months Choc God.


What is your background in the arts? Were you always interested in sculpting?
As I have always been drawing and painting from my early childhood as an Austrian, I have always been committed to art through music, galleries or looking at historical buildings or places. After 15 years of working in my profession, I decided to intensify my studies in the field of art and graduated with a diploma of ‘Master Classes of Art & Design’, section ‘Sculpturing’, in 2005. In the beginning I tried it with music but my real passion arose after I discovered creating 3-dimensional objects in various materials.

Why did you choose chocolate as a medium? What is it about this material that drew you to it?
As a Master Pastry Chef and Master Chocolatier, I usually work internationally as a Pastry Consultant which includes several project requests, doing chocolate-related artworks and chocolate sculptures for TV productions, hotels, shows, fairs and museums. By the way, I am currently holding the record of the ‘World’s Largest Chocolate Santa Claus’ which was 3.65 meters tall and which I modeled during a business assignment in Germany in 2005. It took me 3 days and nights, I lost 4 kilos of body weight during that time when I only slept 6 hours in 3 days. Chocolate has always been pushing me to the limit. The medium ‘chocolate’ is much more than a sum of ingredients, chocolate is the ‘food of the goddesses’ and I always show my appreciation of this incredibly versatile and mysterious material I am working with.

How long have you been working with chocolate? Do you find something new about it each time you work with it or has working with it gotten easier over time?
During roughly 20 years of chocolate shows I have identified so many different faces of chocolate – which even nowadays makes me feel like I was still an apprentice regarding this material. Every time I am trying out something new, I think of another new field and combine different working techniques as needed. Jumping between the borders of being a professional Pastry Chef, an artist and a development researcher, I am motivating myself of opening the doors showing the world how chocolate can be: beautiful and unexpectedly pretty but also stressful at the same time. And yes, after all those years of working with it, I know the limitations of the material pretty well – which still does not mean that there are no surprises anymore.

Which aspect of your chocolate art do you find most challenging (body art, chocolate paintings or sculptures) and why?
Every field, every section of chocolate art has its own beauty, advantages, opportunities, durability and limits. Doing body art is energy-intense because working an hour on a human, warm or cooler skin, with movements up and down through breathing of the model, is not that easy like it seems to be. After finishing this kind of artwork, it only stays for additional 10 minutes on the model’s skin – just for a photo shooting – and then it will be gone forever. What remains for lifetime, are the memory and the photographer’s pictures of a sweet and beautiful moment. Making sculptures gives me totally different possibilities and they last 10 years or longer, depending on where and under which conditions they are stored.

What inspires you to create these pieces of work?
Different countries, cultures and people, impressive nature but also buildings (like temples). Even listening to an unknown strange language or the movements of a bird may create ideas for a future sculpture or picture.

Chocolate is a material that will eventually degrade over time. As an artist, how do you feel that the lifespan of your work, unlike actual marble sculptures, oil paintings, etc., is ephemeral?
In the art scene one often hears that the value of an object of art depends on the choice of material. I do not agree to this. The real value can only be in the beauty of the moment. We are not living in the past or in the future, we are living now. Sometimes, after completion of some chocolate piece of art, I even melt down the sculpture again because being the creator and the destroyer is just showing the life cycle of everything and every person, growing, being, dying – just on a compressed time schedule. Whenever somebody looks at my sculptures or artworks, he/she should enjoy the beauty of the moment and realize what happens during that one second in his/her brain while looking at it for the first time. If you think about this, you are on the best way to find out more about yourself.

Choc Travel : chocolART, Tübingen, Germany

Alison Campbell

Held in the picturesque historic old town of Tübingen in central Baden-Württemberg, chocolART is Germany's largest chocolate festival. A gathering of International master chocolatiers from five continents, the festival offers visitors a diverse mix of chocolate themed activities, from chocolate tastings and cooking course to exhibitions, workshops and chocolate art. 


Thirty kilometres south of the state capital, Stuttgart - Tübingen is a traditional university town. Tübingen's Altstadt (old town) attracts a growing domestic tourism business as visitors come to wander through one of the few completely intact historic Altstädte in Germany. The highlights of Tübingen include its crooked cobblestone lanes, narrow-stair alleyways picking their way through the hilly terrain, streets lined with canals and well-maintained traditional half-timbered houses.

Germany is one of the countries with the highest chocolate consumption per capita. In the past chocolate used to be reserved for the rich and the aristocracy due to high tariffs and taxes and mainly available in pharmacies. Now it is a luxury food for everyone.

More than 200,000 visitors attend the chocolART festival, and over a hundred master chocolatiers travel from Africa, South and North America, Europe and Asia to compete with their range of cocoa-based products. 

Spread across over 10000 sqm of festival site, the chocolART program includes chocolate art, chocolate theatre, chocolate illuminations, fine chocolate tastings, creative pralines course, artful cocoa painting and chocolate lectures. 

Sounds like a good excuse to rug up and get on a plane to Europe this Winter. :)

When: December 5-10, 2017
Where: Tübingen, Germany
More Info:

Chocoholic not-so-anomymous #13

Alison Campbell

 My name is Kalki.
I am a chocoholic.


Are you inordinately fond of chocolate? 
Yesh C: 

Chocolate. Incentive or reward? Or both? 
I use chocolate as an incentive to eat more chocolate.
Then I reward myself with some more chocolate.

When did you know you were a chocoholic?
When my mum first gave me a TimTam.
From then on I had to have one TimTam in each hand, and the packet under my arm.

White, milk or dark?
I like my chocolate how I like my comedy. Dark.

Describe your favourite chocolate in three words.... 
Melted, mildly alcoholic.

Tell us about your most memorable chocolate experience?
When I was 6 we moved to India. India has bad chocolate.
After a year of living there my Nanna sent me a bar of MnM chocolate for my birthday.
After a year of crappy crumbling Hindustani Cadbury, it was like reaching spiritual enlightenment.

Where is your favourite place to indulge your choc-habit?
In front of the fridge at 11pm.

Secretly solo or shared indulgence?

Top choice-choc destination?
Monty's in Brisbane.

Favourite product in the Love Byron Bay chocolate range?
The Mexican stone ground chocolate. (Ed- Taza).
It makes the yummiest hot chocolate everr.

Kalki Vasudevhari Gleeson currently waiting tables
at Flock Espresso and Eats in Lismore.


Choc News : Can craft chocolate turn the tide on Haiti's devastating deforestation?

Alison Campbell

When a tiny Quebec chocolate maker won a gold prize at this year’s premier International Chocolate Awards for a bar made with Haitian cocoa beans, it rocked the specialty chocolate world. The cocoa beans had been on the market for less than a year, and a Haitian chocolate bar had never before received the award.


Haiti produces less than 1 percent of the world’s cocoa. But today, cocoa industry players are aiming to put the Caribbean nation on the craft quality chocolate map, while providing some of the world’s poorest farmers with a better life and stemming the forces that have left Haiti a near moonscape. Stunningly 98 percent deforested, Haiti is an environmental mess, vulnerable to devastating floods and mudslides.

Efforts to connect poor cocoa farmers in Haiti to consumers willing to pay upwards of US$8 for a single chocolate bar are part of a much broader movement within the development community to combat global poverty and protect natural resources through access to such specialty markets.

But can these efforts make a difference in tackling some of the key drivers of environmental degradation? And can they do it at a scale that actually transforms struggling rural economies?

Reforesting Haiti With Tree Crops

Grinding poverty is a root cause for Haiti’s deforestation. Per capita income was just US$828 in 2015, and two-thirds of Haitians are subsistence farmers. The vast majority cook their food with wood charcoal. Charcoal production fuels deforestation, which leads to soil erosion, loss of productive agricultural land and a vicious cycle of poverty.

An estimated 50 percent of Haitian topsoil has washed away, destroying Haiti’s farmland and contributing to crop losses that reached 70% in some places in the face of extreme drought this year.

Cocoa is a tree crop that grows well in agroforestry systems, which is why Ralph Denize of FOMIN (Multilateral Investment Fund) says, “Cocoa is one of the best crops you can use for reforesting the country.”

“As long as the market is stable and farmers can depend on it, those trees will be in the ground for at least 40 years,” adds Emily Stone, founder of Uncommon Cacao.

Currently, some 20,000 smallholder farmers harvest cocoa as a cash crop in what they call “creole gardens” in two regions of Haiti. But, “garden” is a misnomer, because these dense tangles of vegetation, averaging an acre (half a hectare) in size, form mini-forests. Larger coconut, breadfruit, mango and avocado trees tower over and offer shade to the smaller cocoa trees, as well as food for the farmers and habitat for birds and other animals.

Cocoa farms are in fact one of the few places in Haiti with standing trees, according to Patrick Dessources from Root Capital, which finances small agricultural businesses and is partnering with FOMIN and other groups to rebuild Haiti’s cocoa industry.

Haiti currently exports 4,000 metric tons (4,400 tons) of cocoa per year, a big drop from its peak of 20,000 metric tons (22,000 tons) in the 1960s and far less than neighboring Dominican Republic, which exported 70,000 metric tons (77,000 tons) in 2014.

Revitalizing Haiti’s Cocoa Sector

Revitalizing Haiti’s cocoa industry can help reforest the country, but key to that revitalization is building capacity for producing the high-quality fermented cocoa beans that are used by specialty and dark chocolate manufacturers, like Palette de Bine, the award winner. Those beans fetch higher prices that help farmers live better.

As Denize puts it, “moving from unfermented to fermented cocoa is about keeping the value added in the country.”

Currently, more than 90 percent of Haiti’s cocoa beans are sold and exported in their raw, unprocessed state for mass-produced chocolate because farmers have few options for fermenting their beans. Currently there are only three fermentation facilities in the country.

One of those facilities is operated by Product de Iles S.A. or PISA, which produced the fermented beans for Palette de Bine’s winning chocolate bar. PISA sources cocoa beans from 1,500 small, family-run farms spread across the foothills of the Massif de Nord mountain range.

PISA pays farmers double the price they would receive for raw beans. That motivates them to protect their trees from the charcoal market. Pierre Daniel Phelizor, for example, a cocoa farmer of 15 years, says he’s “doing real business” with his trees now that he sells to PISA. What’s more, Phelizor runs a small nursery, selling cocoa, breadnut and mango trees to other cocoa farmers.

One of PISA’s main buyers is Taza Chocolate. The first U.S. specialty chocolate maker to enter Haiti, it did so not out of altruism, but for the quality of Haitian cocoa. “We know we have a good product — ancient variety, good terroir, organic by default,” says Taza’s sourcing manager, Jesse Last. “People will fall in love with the taste, and we hope that Haiti will benefit as it gains recognition as a source for fine-quality cacao.” Taza is partnering with Whole Foods to market the bar, which it began producing this year.

Expanding the Market

PISA needs more buyers like Taza to grow its business and expand its environmental and social impact. Gilbert Gonzales, the Haitian entrepreneur who founded PISA four years ago as a subsidiary of the Haitian agro-industrial corporation REBO, estimates that PISA’s exports will reach 160 metric tons (176 tons) this year, a sliver of the country’s capacity.

Stone, who introduced Palette de Bine to PISA’s high quality cocoa beans, says that is already starting to happen.

“We’re in conversation with much larger chocolate makers that might not be at the Hershey’s level, but they have significantly more buying power than craft chocolate makers,” she says. Dandelion Chocolate, Raaka Chocolate and Valrhona Chocolate are a few.

Globally, the specialty chocolate market accounts for less than 1 percent of the estimated US$98.3 billion chocolate industry, according to Stone. Tiny, but growing. Uncommon Cacao, for example, has grown from selling 6 metric tons (7 tons) from one country in 2011 to over 200 metric tons (220 tons) from five countries in 2016, and from just two buyers in 2011 to over 90 in 2016.

Longer term, carbon markets may help expand agroforestry systems for cocoa in Haiti, says Elizabeth Teague at Root Capital. The Livelihoods Carbon Fund, for example, raises capital from investors who earn returns via carbon credits through the United Nations’ Clean Development Mechanism or Verified Carbon Standard.

The fund is helping to finance a major reforestation project in Guatemala that aims to plant 5 million trees — citrus, coffee, cardamom and cocoa among them — over 4,000 hectares (10,000 acres). The project aims to sequester 2 million metric tons (2.2 million tons) of carbon dioxide and provide sustainable livelihoods for smallholder farmers.

Pur Projet in Peru offers another model. Started in 2008 by one of the founders of Alter Eco, the initiative is working to restore one of the most deforested regions of Peru in the heart of the Andean Amazon. Nearly 10,000 small-scale coffee and cocoa farmers spread across 21 communities are involved in the project, which has now reforested close to 1 million acres (close to 400,000 hectares) — an area larger than the state of Rhode Island.

Pur Projet is verified by both Verified Carbon Standard and the Climate, Community and Biodiversity Alliance standards for the carbon offset market. Project partners are in the process of registering close to 5 million acres (2 million hectares) of land, including both the reforested area and surrounding forest, as a Biosphere Reserve at UNESCO World Heritage. Registering the land with UNESCO will help protect the forest from development pressures and ensure that it remains a carbon sink.

Currently there are few such initiatives, says Teague, because “carbon markets are seen as unreliable.” However, several major land restoration initiatives that view agroforestry as a prime solution have been gaining traction since COP 21. Initiative 20x20, for example, aims to reforest 20 million hectares (50 million acres) of degraded land in Latin America by 2020, and is a looking at agroforestry as one key approach.

Stopping Deforestation in Haiti 

But rebuilding Haiti’s cocoa industry won’t be enough to stop deforestation. Haitians need access to alternative, affordable fuel sources, such as propane or solar stoves.

Juan Mejia, co-director of Death of a Thousand Cuts, a 2016 documentary on a brutal murder related to Haiti’s charcoal trade, says that’s the approach the government of the Dominican Republic took in the 1960s and ’70s, and Haiti could do the same thing. But, he says, “the government needs to be brought into a comprehensive plan. It can’t be a bunch of aid groups working separately.”

Ultimately, Haitians need economic opportunities. “No one wants to do the charcoal trade,” says Mejia. “It’s grueling work and for very little pay. People will tell you, ‘It’s what you do so as not to steal.’”

Rebuilding Haiti’s cocoa sector, and more broadly its agricultural capacity, can help provide those economic opportunities while also benefiting the environment.

“I’m a believer that meaningful market access for sustainable cacao production across the board can change economies,” Stone says. “We’re seeing more and more markets and chocolate makers large and small reimagine how their cacao supply chains work and thinking more deeply about these questions.”
Writer: Meg Wilcox


Choc Boss: Maggie Quirk, Deva Cacao

Alison Campbell

Specialising in organic, artisan chocolate hand crafted in small batches and sweetened only with raw Australian honey, Deva Cacao is the darling of the Mid-North Coast, based in the creative town of Bellingen. We chatted with Choc Boss, Maggie Quirk. 


What was your favorite chocolate treat as a child? 
Hmm, that’s a tough one… I’ve always been a huge chocolate lover and raw and organic
weren’t big back then. I remember scoffing quite a few of those milk chocolate frogs as a
kid and I also wrote to Nestle once and asked for a free Kitkat sample, haha! My favourite
was mint though, and it’s still a frontrunner for me although less ‘Mint Pattie’
and more ‘Dark Mint with Nibs’ nowadays.

How did you end up becoming a chocolatier?
Well, it was a collision of my love for quality chocolate with my entrepreneurial spirit. An opportunity came up and I knew it was for me, so I went for it. Now I make and wrap chocolate almost every day and I love it, especially the part where I get to invent new flavour combinations! I love that we use honey as a sweetener and that we are the first ‘tempered’ raw chocolate in Australia. They are two big and bold points of difference for us.

White, milk or dark?
Depends on the mood. I am a reformed milk chocolate lover’s mostly dark for me now but the others will always have a place in my heart.

Describe your favourite chocolate in three words....
Smooth, balanced, quality.

Tell us about your most memorable chocolate experience?
I used to work in a fancy espresso bar in Newcastle that also sold gelato. We made this
thick, indulgent Spanish style hot chocolate that was basically milk, cream and chocolate
kept at temperature in an urn - so delicious, especially over vanilla bean gelato!

Where is your favourite place to indulge your choc-habit?
On my couch with a glass of red after the kids are in bed. So good.

Secretly solo or shared indulgence?
Solo! No sharing here, hee hee. Just kidding, we share a lot of
chocolate around but I love spending quality time alone with it.

What's the most unusual chocolate you've ever tasted?
Kakadu Plum. We made it as an experiment and it was great!

What is the mark of an exceptional chocolatier?
Attention to detail, patience, consistency, creativity and above all, quality ingredients.

What advice would you give to someone who wants to follow in your footsteps?
If you love it, go for it. The raw chocolate industry is competitive but if you can find a
point of difference and always go for quality, you’ll find a place - the world
needs more healthy chocolate!

Maggie Quirk is chief chocolatier at Deva Cacao.
Deva's delicous range is available from our Love Byron Bay Boutique,
or from our online store...


Choc Recipe : Raw Chocolate Avocado Mousse Tarts

Alison Campbell

These tarts are raw, gluten-free, vegan, soy-free and artificial sugar-free. They’re SO easy to make too! All you need is some handy ingredients, a blender, a muffin tray and a freezer. Get amongst it choc lovers. :)



For the Tart Bases
2 cups pitted dates
1/4 cup raw almonds
1/4 shredded unsweetened coconut
1/4 cup raw cacao powder
Pinch of salt

For the Mousse
2 ripe avocados
1/2 cup raw cacao powder
1/4 cup 100% maple syrup or blue agave
2 tbsp coconut oil
1 tsp pure vanilla extract
Pinch of salt


Line a muffin tray with plastic wrap. Blend the dates, raw almonds, shredded coconut, raw cacao powder, and salt until mixture is fine in texture and thoroughly combined. Press the tart mixture into the base of each muffin base. Set aside tray with tart bases in freezer for time being.

Blend all ingredients for the mousse together until smooth and creamy in consistency. Spoon the filling overtop of each tart base until each muffin cup is full. Pat down mousse with back of spoon for a flat look. Allow the tarts to freeze for 1-2 hours before serving.

Garnish with your toppings of your choice. We chose frozen raspberries and raw pecans.
Serve chilled.

Makes approximately 8-10 servings.

Choc God : Norman Love

Alison Campbell

“Chocolate is my passion,” says Norman Love, who dreamed of making chocolate that was visually stunning as well as delicious. And so a hand-painted moulded chocolate dream was born.

Norman Love has been producing beautiful handcrafted chocolate in Fort Myers, Florida, USA since 2001.

With an emphasis on artistry, premium ingredients, and innovative flavour combinations, the renowned chocolatier has earned significant acclaim for his edible masterpieces which are molded and then filled with the finest chocolate imported from Belgium, France, and Switzerland. The pumpkin white chocolate bonbon is almost too gorgeous to eat. Using only the freshest ingredients, his recipes call for pureed raspberries, bananas, ginger, caramel, passionfruit, and hazelnuts, to name a few.

An early love of art and baking first inspired Norman Love to pursue a career in the culinary world. After learning the craft of pastry making in France, he accepted the role of corporate executive pastry chef at The Ritz-Carlton. During his 13 year tenure with the luxury hotel, Love oversaw all pastry and baking operations, opening 30 resort pastry kitchens across the globe.

In 2001, the culinary virtuoso left the corporate world and entered into private enterprise. His adventurous flair and love of the avant-garde stood him in good stead. Originally intending to sell wholesale to acquaintances he had made in the restaurant industry, Love quickly realized that there was great consumer demand for the ultra-premium chocolates he was producing, and opened his flagship chocolate salon. In the 16 years since, Norman Love Confections has opened three additional chocolate salons, along with an artisan gelato shop.

Norman Love Confections has been named the best premium chocolate company in the United States six times since 2006.