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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 News: Three chocolate bars a month can reduce heart failure

James Lamont

Eating three chocolate bars every month can drastically reduce your risk of experiencing heart failure, scientists have claimed.

Many people often believe that in order to live as healthily as possible, they need to eliminate all forms of sugary snacks from their diets.

Chocolate Bar.jpg

However, a recent study presented at the European Society of Cardiology conference in Munich states that moderation, not deprivation, is key in preventing heart issues later on in life.

A team of researchers assessed more than half a million adults in order to determine how consumption of chocolate impacts heart health. They came to the conclusion that eating up to three chocolate bars a month can reduce risk of heart failure by 23 per cent in comparison to those who don’t eat any chocolate at all.

However, eating too much chocolate can lead to a 17 per cent increased risk of heart failure, which is why it’s important not to go overboard. Dr Chayakrit Krittanawong, resident at the Icahn School of Medicine at Mount Sinai in New York and lead researcher of the study, explained how the flavonoids found in chocolate can be beneficial for one’s health.

“I would say moderate dark chocolate consumption is good for health.”

The team who conducted the study examined five separate studies for their research, which consisted of 575,852 individuals in total.

They stated that further research is needed to explore the connection between chocolate intake and heart health.

Earlier this year, a study carried out in California concluded that eating dark chocolate can have a positive effect on your mental health by relieving stress and boosting memory function


Choc Recipe: Easy Vegan Chocolate

James Lamont


Easy, 3-ingredient vegan chocolate! Naturally sweetened, customizable, super velvety and rich, and seriously good for you!


PREP TIME: 20 minutes

COOK TIME: 3 minutes

TOTAL TIME: 23 minutes


  • 1 cup finely chopped cocoa butter* (packed)
  • 3-5 Tbsp maple syrup or agave nectar
  • 1/2 cup unsweetened cocoa powder or cacao powder*
  • 1 tsp vanilla extract (optional)
  • pinch sea salt (optional // plus more to taste)
  • cacao nibs (optional // for topping)




  1. Arrange 14 (amount as original recipe is written // adjust if altering batch size)mini cupcake liners on a small baking sheet. Set aside.

  2. Add 2 inches of water to a large saucepan and bring to a boil over medium high heat. Then set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").

  3. To the mixing bowl, add finely chopped cocoa butter and let melt - 2-3 minutes.

  4. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface. Also, turn off stove-top heat and set saucepan aside.

  5. Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.

  6. Taste and adjust flavor as needed. I added about 3 Tablespoons agave total and a pinch more salt (amounts as original recipe is written // adjust if altering batch size), but it’s completely up to how sweet you prefer your chocolate.

  7. Carefully pour chocolate into 12-14 mini cupcake liners* (or 7 large cupcake liners // amount as original recipe is written // adjust if altering batch size) and top with more sea salt or cacao nibs (optional).

  8. Transfer chocolate to the freezer or refrigerator to set - about 10 minutes.

  9. Enjoy straight from the freezer, refrigerator, or at room temperature. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.


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. :)