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: Frozen Chocnana Pops

Alison Campbell

Nothing reminds me of growing up more than making chocolate banana's with my nana. We've got a great selection of chocolates in our online Choc Store which you can use to make your own frozen chocnana pops, they are quick and easy to make....or come on down to the Love Byron Bay Creperie and Chocolate Boutique in Byron Bay, and we'll make one for you. :)

Ingredients

4 bananas
8 icy pole sticks
1 packet of good quality ethical dark or milk chocolate (choose from a selection available in our online Choc Store or at Love Byron Bay Creperie and Chocolate Boutique)
Your choice of sprinkles (coconut, crushed peanuts, almonds, bee pollen, dried berries)

Method

Peel and chop your bananas in half. Pop an icy pole stick in the cut end of the banana. Line a baking tray with baking paper and lay your nude banana pops on top. Put them in the freezer for at least 1 hour. Melt the chocolate, then take your bananas out of the freezer. Dunk the top 3/4 of your banana into the chocolate then roll in your choice of sprinkles. Lay the banana flat on the baking paper and once you’ve finished all the bananas, pop them back in the freezer for a couple of hours. Yum.

Serves 4.

Recipe Source: thedesignfiles.net
Photo: wordonthebird.com