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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. 


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Choc Recipe: Summer Pudding with White Chocolate and Cherry Ice-cream

Alison Campbell

Summer feels like it's just round the corner, so what better way to kick in to summer recipes than with a summer pudding teamed with a cherry and white chocolate icecream. Oh yes. A pudding to die for. :)  


For the pudding
1 kg Panettone (Italian Christmas cake/bread), cut into 1 cm-thick slices
300 g frozen mixed berries
110 g caster sugar
300 g fresh mixed berries

For the white chocolate and cherry ice-cream
900 ml thickened cream
1 tsp vanilla extract
6 egg yolks
75 g caster sugar
190 g white chocolate, finely chopped
120 g fresh cherries, de-pipped


To make ice-cream, place cream and vanilla in a medium saucepan over medium-high heat and bring to just below boiling point. Meanwhile, whisk egg yolks and sugar in a bowl until well combined, then, gently whisking constantly, gradually pour hot cream mixture into egg mixture.

Transfer to a clean saucepan over medium-low heat, then cook, stirring with a wooden spoon, for 8 minutes or until thick enough to coat the back of the spoon (don’t let mixture boil). Add chocolate and stir until melted and smooth. Cool to room temperature, cover surface with plastic wrap and chill for 2 hours.

Transfer to an ice-cream maker and churn for 25 minutes until partially frozen. Stir in cherries and continue to churn for 25 minutes until frozen, then transfer to a loaf pan, cover with plastic wrap and freeze until needed.

Grease and line a 1.5 L terrine mould with plastic wrap, leaving plenty overhanging sides. Line base and sides of mould with panettone slices, trimming to fit mould, reserving enough panettone to cover top. Set aside.

Place frozen berries, 55 g sugar and 250 ml water in a saucepan over medium heat and simmer, using the back of a spoon to lightly crush berries, for 8 minutes or until berries are slightly broken down. Remove from heat and set aside to cool. Drizzle panettone with three-quarters of the berry juice, reserving remainder, then spoon berries over base.

Remove ice-cream from freezer and soften until spreadable but still frozen. Spoon into the lined terrine and smooth surface. Cover with remaining panettone slices and drizzle over remaining berry juice. Fold over excess plastic wrap to cover pudding. Freeze, weighed down with cans, overnight or until firm.

Place fresh berries in a small saucepan with remaining 55 g sugar and 80 ml water. Cook over medium heat for 5 minutes until softened. Remove from heat and cool completely.

Invert pudding onto a serving platter, then remove plastic. Top with softened berries and pour over juices. Serve cut into thick slices.

Photo: Ben Dearnley