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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.

Filtering by Tag: Choc Recipe

Choc Recipe : Pumpkin Spice Chocolate Truffles

Alison Campbell

The season of jolly and complete indulgence is upon us. Yey! Here at Love Byron Bay Creperie and Chocolate Boutique we are BIG fans of chocolate truffles. So, let's kick off a month of festivities with these delicious spicy pumpkin chocolate truffles from the lovely Sophie at The Green Life. If you aren't following her blog you should be. Deets below. :) 

Ingredients

For the Filling
1 cup raw cashews (soaked for 2-4 hours and then rinsed well)
10 large Medjool dates, pitted and chopped (if your dates are not soft enough, soak in water for about 10 minutes to soften)
¾ cup pumpkin puree*
½ tsp pure vanilla extract
1 tsp ground cinnamon + more for sprinkling
½ tsp allspice
½ tsp nutmeg
⅛ tsp ginger powder
A big pinch of sea salt

For the Chocolate
100 g. quality dark chocolate, chopped – I used 80% cacao (about ¾ cup chopped)
1 tbsp coconut oil

Method

Place soaked cashews in your food processor and blend for a few minutes, until you get a creamy consistency. Add chopped dates and blend again. Then add pumpkin puree, vanilla extract, cinnamon, allspice, nutmeg, ginger and a good pinch of sea salt. Blend until all the ingredients are well combined and you get a creamy paste (it might take a few minutes).

Transfer the mixture into a small bowl and place in the freezer for 30-45 minutes, or until very firm.

When the paste has firmed up, take it out of the freezer. Scoop out mixture using a ½ teaspoon and place onto a baking sheet lined with parchment paper. If you are able to shape balls by rolling the mixture between your hands, do so. If it’s still too sticky and soft at this point, that’s ok. Simply form little mounds and set the tray back in the freezer for another 30 minutes, or until the mounds are firm enough to roll.

Place a double boiler (or a stainless bowl placed over a pot of water) on low heat and bring to a simmer. Add the coconut oil and chopped chocolate and whisk. Let melt slowly until you have a thin chocolate sauce.

Remove the tray from the freezer. Roll each mound between your palms to form little balls. Using two forks, dip each ball in the melted chocolate, until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off.

Gently place each truffle back on the parchment lined sheet. Set the tray back in the refrigerator for about 10 minutes, or until the chocolate has firmed up. Dust with extra cinnamon before serving. Store in the refrigerator.

* To make pumpkin puree, slice a pumpkin in half, remove seeds, and place the two halves cut side down in a baking dish or baking sheet. Bake for 30 to 50 minutes at 400F (cooking time will vary depending on the size of your pumpkin), or until the flesh is really soft. Scrape flesh and place in your food processor or blender. Pulse until you get a smooth puree.

Makes 20 truffles.

Sourcethegreenlife.ca
Photos: Sophie Bourdon

Choc Recipe: Raspberry Chocolate Mini Tarts

Alison Campbell

These crunchy chocolate crust tarts filled with vanilla bean-flecked cream cheese and topped with fresh whole local raspberries and milk chocolate curls are the ultimate afternoon tea treat. :)

Ingredients

For the Chocolate Cookie Crust
3/4 cup of unsalted butter
3/4 cup of icing sugar
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1 1/2 cups of plain flour
1/4 cup of cocoa powder
3/4 teaspoon salt


For the Creamy Filling
5 large egg yolks
3 tablespoons of cornstarch
1 packet (225grms) of cream cheese, softened and cut into cubes
1/2 teaspoon vanilla extract
1 1/4 cups of full cream milk
6 tablespoons granulated sugar
1/2 vanilla bean, split and scraped


For the Topping
170 grms of fresh raspberries
2 tablespoons of granulated sugar
1 tablespoon of cornstarch
Milk chocolate for curling

Method

For the Crust: Cream butter with icing sugar until smooth and lighter in colour. Add egg and vanilla and beat to combine. Combine flour, cocoa powder and salt in a medium bowl. Add flour mixture to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until well combined. Form dough into a disk, wrap with plastic wrap and chill at least 1 hour or until firm.Lightly flour a work surface and roll out dough to approximately 3mm thick. Use a plastic lid to mark 8 circles. Cut them out with a paring knife and press into muffin tray. Prick each shell all over with a fork and freeze 30 minutes. Preheat oven to 160°C/325°F. Line the chilled shells with foil and fill with dried beans or rice. Bake 15 minutes. Remove the foil. Bake 5 minutes longer, or until crusts are no longer shiny. 

For the FillingCombine 1 cup milk, 3 tablespoons sugar and vanilla bean in a medium saucepan. Bring just to a simmer over medium heat. Remove from heat. In a medium bowl, whisk yolks, cornstarch and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.Add 1/4 cup hot milk mixture to egg mixture while whisking continually. Add another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan. Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened. Remove from heat, add cream cheese and 1/2 teaspoon vanilla and whisk until smooth. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Refrigerate.

For the Topping: Place sugar and 1/2 cup raspberries in a small saucepan and cook over low heat. Add 1 teaspoon water to cornstarch and stir until smooth. Add cornstarch mixture to berries and sugar stirring constantly until mixture comes to a boil and thickens slightly. Remove from heat and cool completely. Fold remaining berries into cooked, cooled mixture.

For the Assembly: Whisk cream filling until smooth and spoon into tart shells. Smooth surface and top with berries. Garnish with dark chocolate curls and serve.

Serves 8 tarts

Source driscolls.com

Choc Recipe: Chocolate Pumpkin Brûlée Pie

Alison Campbell

Now for something a little bit more decadent, this month's Choc Recipe is an incredible triple-layer chocolate, pumpkin and brûlée pie with crisp pastry, a chocolate and pumpkin filling and a glazed top. Yum. :)

chocolate pumpkin brulee pie.jpg

Ingredients

For The Crust
50 grms cocoa powder
175 grms plain flour
2 tbsp icing sugar
115 grms butter, chilled and diced
1 egg yolk
100 grms dark chocolate (no more than 62% cocoa solids), melted
50 grms granulated sugar

For the Pumpkin Filling
425 grms tin of puréed pumpkin, (or 1 butternut squash, roasted then puréed to give you 425g)
2 tbsp plain flour
grated zest of 1 orange
1 pinch of ground cloves
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp grated nutmeg
100 grms soft dark brown sugar
300 ml crème fraîche, beaten
2 large free-range eggs
2 large free-range egg yolks, beaten

Method

Sift the cocoa powder, flour, icing sugar and a pinch of salt into a food processor. Add the butter and process until it resembles fine crumbs. In a bowl, mix the egg yolk with 60ml of water and gradually pulse it into the flour mixture until you have a rough dough.

Place the dough on a clean surface and knead it for 30 seconds or until smooth, then flatten it into a disc. Wrap it in cling film and chill in the fridge for 30 minutes. After that, roll out the dough and use it to line a 23cm pie tin. Trim the excess pastry so you're left with 2.5cm overhang. Tuck this under, ensuring it's level with the rim to give a raised edge, and crimp with your fingers and thumb. Prick the base with a fork and pop it in the fridge for 30 minutes.

Heat the oven to 200°C/400°F/gas 6. Line the pie crust with baking paper and dried baking beans, then bake
for 20 minutes. Remove the paper and beans and return it to the oven for 5 more minutes. Allow the pie crust to cool, then pour in the melted chocolate and allow it to set.

For the filling, combine all the ingredients in a bowl, then pour the mixture into the pie crust. Reduce the oven to 180°C/350°F/gas 4 and bake the pie for 40–50 minutes, until the filling is just set (be careful not to overcook it as it can crack). When it's cooked, let it cool, then leave the pie in the fridge overnight to chill.

When ready to serve the pie, sprinkle the granulated sugar over the surface and caramelise it with a cook's blowtorch.

Serves 12

Recipe by Susie Theodorou
Source jamieoliver.com

Choc Recipe: Raw Cacao, Date and Walnut Slice

Alison Campbell

We thought we'd kick off the New Year with a super healthy Choc Recipe featuring nothing but superfoods (raw cacao, dates, walnuts, avocado, coconut oil, honey). The slice is gluten-free, sugar free, lactose-free, vegan and raw. What's not to love. :)

Ingredients

For the Topping
8 dates (about 170 grms), pitted
1 1/2 avocados, peeled and pitted
Heaped 1/2 cup (40 grms) raw cacao powder
3 tablespoons (60 grms) honey
2 tablespoons/30 ml coconut or olive oil
1/2 cup (50 grms) walnuts, chopped, to decorate

For the Base
3 cups (300 grms) walnuts
1 cup (75 grms) raw cacao powder
Pinch salt
1 cup (150 grms) dried fruits, such as apricots or raisins
15 dates (about 340 grms), pitted
1/4 cup (90 grms) honey

Method
For the Base: Line an 8-by 8-inch/20-by 20-centimeter baking pan with parchment or wax paper allowing some of the paper to hang over the sides.

Place the walnuts, raw cacao powder and salt in a food processor and blend until the mixture forms a sticky ball, about 2 minutes. Scrape the sides of the food processor with a rubber spatula as needed. Add the dried fruits, dates and honey and blend again until combined, 1 to 2 minutes longer.

Press the mixture into the prepared pan with a rubber spatula. Refrigerate at least 20 minutes.

For the Topping: Soak the dates in cold water for 20 minutes. Drain them and pulse them in a food processor along with the remaining ingredients until completely smooth, 1 to 2 minutes. Scrape the sides of the food processor with a rubber spatula as needed. Chill at least 2 hours.

For the Assembly: Pull the base out of the baking pan using the excess paper and place it on a cutting board. Spread with topping and sprinkle with the chopped walnuts. Run a sharp knife under hot water and cut into 12 slices.

These slices, which are gluten-free, lactose-free, sugar-free, vegan and raw, can be stored in the fridge for five days.

Serves 12

Recipe by Papa Kazmi, at Hills and Mills in the Netherlands. 
Photograph by Daniël Sumarna.
Source Kinfolk Magazine.