Contact LOVE BYRON BAY. 

Please use the form on the right to contact us.
If you prefer you can call us on +61 2 6685 7974.

 

2 Lawson Street
Byron Bay, NSW, 2481
Australia

+61 2 6685 7974

LOVE BYRON BAY ....SPECIALISTS IN INTERNATIONAL AND LOCAL CHOCOLATE.

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. 

Blog

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

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. :)

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Ingredients

Wet
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

Dry
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

Method

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!

Notes

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)

Source: ambitiouskitchen.com
 

Chocoholic not-so-anonymous #15

Alison Campbell

My name is Karunesh.
I am a chocoholic.

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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? 
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. 

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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. 

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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.

Source: melissacoppel.com

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.

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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.

Sourcechocolatour.net

Choc News: Inside Big Chocolate's Child Labour Problem

Alison Campbell

For a decade and a half, the big chocolate makers have promised to end child labour in their industry—and have spent tens of millions of dollars in the effort. But as of the latest estimate, 2.1 million West African children still do the dangerous and physically taxing work of harvesting cocoa. What will it take to fix the problem?

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The boy with the machete is watching us. We’re sitting in an SUV in the middle of a rugged, red-dirt road about 10 miles outside the city of Abengourou, in eastern Ivory Coast.

Ibrahim is wearing ripped jeans, a worn, royal-blue Chelsea soccer shirt with the name of the team’s sponsor—Samsung—in large white letters across the front, and the same kind of clear plastic sandals that are everywhere in this part of West Africa. He holds his dusty blade casually against his left hip.

There’s a sign behind him that appears to have been erected by the Ivorian government as part of a campaign to educate farmers about children’s rights. Non it says in big, red letters. Then, again in French: “The worst forms of child labor.” Below that is a drawing of a young boy carrying a huge sack of cocoa beans with a big X over it. Underneath is another sentence: “The place for children is in school.”

Ibrahim tells us that he was born in Mali. He moved with his father to Ivory Coast when he was little—he’s not sure exactly how old he was—and he’s been working on cocoa farms ever since. What about school? No, he says, he’s never been to school. Is the work he does hard? “Yes,” he says deliberately. “It’s very hard.”

For the $100 billion chocolate candy industry, the story of Ibrahim represents a serious problem—one that it has been vowing to fix for 15 years without great success, and which has gained new urgency in recent months.

Child labour in West African cocoa farming first became a cause célèbre around the turn of the century when a number of pieces of investigative journalism focused the world’s attention on the plight of children who had been trafficked to Ivory Coast to farm cocoa, often from other former French colonies such as Mali and Burkina Faso, and held as slave labourers. In a documentary that aired on the BBC, filmmakers interviewed young boys in Ivory Coast who said they’d been beaten and forced to work long hours without pay. One who said he’d been working on a cocoa farm for five years was asked what he thought about people enjoying chocolate in other parts of the world. “They are enjoying something that I suffered to make,” the boy answered. “They are eating my flesh.”

The multinational chocolate makers are heavily dependent on West Africa. More than 70% of the world’s cocoa is grown in the region, and the vast majority of that supply comes from two countries: Ivory Coast and Ghana, which together produce 60% of the global total. The two nations have a combined GDP of around $73 billion, according to the World Bank—or significantly less than Nestlé’s $100 billion in sales last year. Yet the global chocolate business would be thrown into chaos without them. Last year, Ivory Coast alone exported nearly 1.8 million metric tons of cocoa, or two-fifths of the world’s production. And demand for chocolate is going up, as a growing number of consumers in countries like China and India have more disposable income. The price of cocoa surged 13% in 2015 even as prices for most raw materials were dropping. Meanwhile the average farmer in each country still lives well below the international poverty line.

Though the most sensational stories about child labour over the years have focused on boys and girls who’ve been held against their will and abused, the more common story is similar to that of Ibrahim. Hundreds of thousands of children are used as free labour by their own families and often asked to take on dangerous tasks like harvesting with machetes or hauling 100-pound bags of beans. For many, school is not an option.

There’s been a lot of activity on the corporate side in the last few years. Virtually every name-brand chocolate maker has created or expanded its own sustainability program aimed at tackling the child labor issue by improving the lot of farmers. And through the World Cocoa Foundation, an industry group, 10 of the largest chocolate companies created an ambitious program called CocoaAction in 2014. The plan, which has more than $500 million in funding, aims to reach 300,000 farmers in Ivory Coast and Ghana with training programs to help them boost productivity—under the assumption that healthier economics for farmers will translate to better conditions for their children.

Unfortunately, progress has been slow—and by some measures the problem has actually gotten worse in recent years. Last July the Payson Center for International Development at Tulane University released the findings of a comprehensive survey of child labour in Ivory Coast and Ghana in the 2013–14 growing season. Tulane found that 2.1 million children had been engaged in inappropriate forms of child labour in Ivory Coast and Ghana combined—a 21% increase over the 1.75 million identified in its survey five years earlier. Of those, 96% were found to be involved in “hazardous activity.” The number of children reported to be performing dangerous tasks fell by 6% in Ghana but jumped by 46% in Ivory Coast.

There was immediate blowback. A batch of headlines proclaimed that child slavery was on the rise. And in September three California consumers, represented by the same law firm, filed class-action lawsuits against Hershey, Mars, and Nestlé, claiming they wouldn’t have bought the products had they known the candy might be tainted by child labour.

Despite the swirl of negative press, the chocolate industry argues that real gains are being made, and that the long lag time in producing results is understandable given the nature of the challenge. “I think your main question is, ‘Why is this hard to fix?’ ” says Nick Weatherill, executive director of the International Cocoa Initiative, a Geneva-based nonprofit funded by major chocolate makers that focuses on addressing child labor in cocoa in West Africa. “It is clearly a complex problem that has its roots in poverty, and rural poverty no less. And if the problem is rooted in poverty, then the solution, in a way, is as complex as poverty eradication.”

Read the whole of this detailed and very thoroughly researched article by Brian O’Keefe by clicking on the link below.

Source: fortune.com
Images: Benjamin Lowy

 

 

 

Choc Boss: Lynne Seaton-Anderson, Seatonfire Chilli Chocolate

Alison Campbell

Seatonfire is the brain child of mother and son team Lynne Seaton-Anderson and Jason O’Connor. It's a small but innovative company based on a family farm in South East Queensland where they grow and hand pick chemical free premium chilli's for their chocolate range. We chatted to chief chocolatier and Choc Boss, Lynne Seaton-Anderson.

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What was your favorite chocolate treat as a child? 
A three penny bar of Cadbury's milk chocolate.

How did you end up becoming a chocolatier?
To start with it was an idea. I grew chilli and experimented and my chilli chocolate came to fruition.
I knew what I wanted to come to fruition, and just did it.

White, milk or dark?
Milk. Dark chocolate was always for adults.

Describe your favourite chocolate in three words....
Seatonfire Chilli Chocolate! Celebrating our 10 year anniversary this year.

Tell us about your most memorable chocolate experience?
Travelling through France and Belgium visiting every chocolate shop with my son Jason.
We lost weight!

Where is your favourite place to indulge your choc-habit?
Sitting on my front verandah with friends and family with a nice glass of red.

Secretly solo or shared indulgence?
Definitely shared. I love peoples reaction especially when they are trying a new chilli flavour.

What's the most unusual chocolate you've ever tasted?
Coated crickets. Made for me for the Murphy's Creek Chilli Festival,
and available at the next Chinderah Chilli Festival.

What is the mark of an exceptional chocolatier?
Consistency and quality. Standards are imperative. And a passion for chocolate. 

What advice would you give to someone who wants to follow in your footsteps?
If you're enthusiastic and want to make something unique just do it - I did!

Lynne Seaton-Anderson is chief chocolatier at Seatonfire Chilli Chocolate.
Seatonfire's delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.

Choc Recipe : Strawberry Chocolate Cheesecake Pops

Alison Campbell

These creamy strawberry cheesecake chocolate pops (without the cheese!) have the perfect balance of sweetness and acidity, with chunks of chocolate “dough” in each bite. Made with cashews, strawberries, dates, almonds, they’re actually quite good for you too. Perfect for these sunny Spring days.

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Ingredients

For the chocolate "dough"
½ cup raw unsalted almonds
½ cup soft dates, pitted (about 11-12 dates)
2 tbsp raw cacao powder
Small pinch of sea salt

For the strawberry cheesecake filling
2 cups + ½ cup chopped strawberries
1 cup cashews, soaked for 2-3 hours
¼ cup plant-based milk (almond, cashew, coconut)
¼ cup pure maple syrup
¼ tsp ground vanilla powder
2 tbsp melted coconut oil
2 tbsp lemon juice

Method

Place the almonds in a food processor and blend on high until you get a powder/coarse flour. Add the pitted dates, cacao powder and sea salt and blend again until combined. The dough should be sticky and should hold together when pinch. If it's too dry, add one or two more dates and blend again.

Make the strawberry puree by blending ½ cup strawberries in a blender. Pour about one spoonful of the puree into each popsicle mould.

Drain cashews and rinse well. In the same blender, blend together the remaining strawberries (2 cups), cashews, milk, maple syrup, vanilla, coconut oil and lemon juice until smooth and creamy. The filling should be quite thick. Pour into your popsicle moulds, on top of the strawberry puree, leaving some space for the chocolate mixture.

Add bits of the chocolate "dough" into each mould, reserving some for the tops of the popsicles. Using a stick, carefully press down to insert the chocolate dough into the creamy filling. Insert the sticks and then top with the remaining chocolate mixture.

Place in the freezer to set, about 5-6 hours.
To remove the popsicles, run the moulds under hot water until you can easily pull them out.

Makes 10 pops.

Source: thegreenlife.ca
Photos: Sophie Bourdon

Chocoholic not-so-anonymous #14

Alison Campbell

My name is Briony.
I am a chocoholic.

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Are you inordinately fond of chocolate?
Absolutely. I need it everyday. Makes it easier getting out of bed knowing
there is chocolate waiting for me.

Chocolate. Incentive or reward? Or both?
Both. No question. It’s a vicious cycle. 

When did you know you were a chocoholic? 
When I was a kid and I refused to eat anything except for chocolate at Easter. 

White, milk or dark? 
It would be rude to choose, wouldn’t it?! 

Describe your favourite chocolate in three words....
rich, creamy, smooth.

Tell us about your most memorable chocolate experience? 
Making chocolate at a chocolate factory in Franschhoek, in South Africa. 

Where is your favourite place to indulge your choc-habit?
Curled up in front of the tv with a cup of tea. 

Secretly solo or shared indulgence?
Although I like to share most things, chocolate is not one of those things.
Secretly solo for sure. 

Top choice-choc destination?
Brazil. 

Favourite product in the Love Byron Bay chocolate range?
Hazelnut Gianduja Dark Chocolate by Monsieur Truffe.
It’s hard to find delicious vegan chocolate and this brand makes the best. 

Briony Kanard is a firefighter. Swoon.
When she's not being a super-hero you'll find her in the Monsieur Truffe
corner of the Love Byron Bay Crêperie and Chocolate Boutique. :)

 

Choc News : Chocolate Giant Pledges $1 Billion to Tackle Climate Change

Alison Campbell

Mars, the chocolate manufacturer, has pledged to put $1 billion towards cutting greenhouse gas emissions by 67% across its supply chain by 2050. 

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This announcement is the latest corporate backlash against Donald Trump's decision to pull the US out of the 2015 Paris climate accord. 

“Mars has been in business for four generations and intends to be for the next four generations. The only way that will happen is if we do things differently to ensure that the planet is healthy and all people in our extended supply chains have the opportunity to thrive,” said Mars’ chief executive Grant Reid. 

Reid said in a statement on Wednesday that “the engine of global business — its supply chain — is broken and requires transformational, cross-industry collaboration to fix it.” 

As part of its “Sustainability in a Generation” plan, Mars will be making investments in renewable energy, in sustainable food sourcing, cross-industry action groups, and farmers. 

Mars already powers its operations in the US and the UK with wind farms, but it plans to expand wind power to its operations in 11 countries around the world, including Russia, China, and India. 

The company, which makes M&M’s, Twix, Milky Way, and Skittles, among others, has also announced an M&M’s campaign centred on renewable energy, that will include featuring images of things like wind turbines alongside the traditional red and yellow M&M characters.

With investments in farmers, Mars hopes to help farmers transform the way they grow crops to both be more environmentally-friendly, but also to increase their own incomes. 

“This plan is about not just doing better, but doing what’s necessary,” said Reid. “We’re doing this because it’s the right to do but also because it’s good business.”

He also said greater efficiencies in the supply chain would help give the company a competitive edge.

Mars is taking practical steps to help in the global struggle to achieve the ambitions of the Paris climate agreement, having previously said it was “disappointed” by President Trump’s decision to distance the US from the accord. 

It was one of the companies that signed a letter in May urging President Donald Trump not to withdraw from the Paris accord.

The 2015 Paris accord aims to stop Earth heating up, before the temperature increase since the start of the industrial age reaches 2 degrees celsius. The temperature has already increased over 1 degree celsius, but each nation in the agreement has agreed to curb its greenhouse gas emissions, in an attempt to end the increase. 

Mars made its sustainability announcement in the lead up to the UN general assembly and climate week, which will run from September 18-24 in New York. They are hoping to spur other companies into action to make similar commitments, but they insist that corporations can’t tackle climate change alone.

“If we are to help deliver on the targets agreed in Paris and the UN sustainable development goals, there has to be a huge step change,” said Reid. “While many companies have been working on being more sustainable, the current level of progress is nowhere near enough.”

Source: www.globalcitizen.org