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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. 


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: Chocolate

Choc Fact: Why Do Salt & Chocolate Work Wonders Together?

Alison Campbell

If you think that the words salarysoldier and salt have nothing in common, you’d better keep on reading. In ancient times, salt was difficult to obtain, making it a scarse and expensive commodity. It was a highly valued trade item and was considered a form of currency by certain peoples.


It makes total sense that the word salary comes from the Latin word “salarium”, which literally means “salt money”. And since Roman soldiers were partly paid in salt, it is said to be for this reason that we get the word soldier from “sal dare”, which means “to give salt”. 

Does the preciousness of salt ring a bell? 

Cacao had pretty much the same value among Mesoamerican populations. To the point that cacao beans were even employed as ready cash! Among the Aztecs of Nicaragua, you could buy a rabbit for 10 cacao beans, a slave for 100 or the services of a prostitute for 8. Whenever they enjoyed their chocolate beverages, they were literally drinking money.

Thousands of years later, salt and cacao find themselves together in the most mouth watering chocolate creations from all over the world.

Why do salt and chocolate pair so well together?

Combining salt and chocolate is no ‘Latest Trend’

If inclusions like turmeric and matcha come and go, chocolate makers and chocolatiers won’t stop adding salt to their chocolate any time soon. You can be sure that you will always find a Sea Salt bar in their assortments. This is because salt works wonders with chocolate, and there are several reasons why:

1) Salt is a sugar detector.

Ever wondered why “a pinch of salt” is always added in dessert recipes? It would seem counterproductive, but it’s not. Paradoxically, salt intensifies the body’s ability to taste the sweetness in the sugar.

When sodium is present, sensors located in our intestines and on our tongue that normally don’t alert to sugar process glucose as sweet. To be more specific, an intestinal glucose sensor known as SGLT1 starts moving glucose into the sweet taste receptor cells when sodium is present, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers a reaction with our ‘sweet sensitive’ taste buds to make them more receptive to sweet flavors. It’s like a second sugar detector is being signaled that you’re eating something sugary.

That pinch of salt enhances tastes and makes flavors “pop”, giving life and energy to the simplest recipes. Most sweet foods, desserts or baked goods will have some amounts of salt added for this purpose. Our beloved chocolate is no exception. With the addition of salt, a fuller chocolate flavor comes up and all the intrinsic flavors are faster brought to the surface to be enjoyed.

2) Salt adds texture and flavor.

Crunchiness often makes chocolate more intriguing (depending on personal taste, of course). A coarser or grainier texture can be the secret to revive a flat chocolate, or to bring a wonderful one to glory. When chocolate professionals add salt to their creations, they can do it for two reasons:

  • to make the chocolate taste “pop”.

  • to actually taste the salt in the chocolate.

In the first case, salt has a supportive role more than being the protagonist. For this purpose, the choice is usually a finer salt whose grains are tiny and almost imperceptible. The result is a slightly grainy texture that doesn’t interfere too much with the smoothness of the chocolate. In the second case, salt is an integrated part of the recipe and has the same importance of all the other ingredients. For this purpose, the choice is usually a specialty salt that brings its own texture and flavor to the table. The crystals are larger to give a salty crunch and taste to the chocolate, and the result is grainier chocolate where salt can be detected at first sight.

In either cases, professionals need to be careful with the quantity they use. Too little, and they don’t get the benefits. Too much, and all they taste is salt. Rule of thumb: balance. Saltiness shouldn’t pass unnoticed, neither overpower the rich chocolate flavor.

3) Salt contrasts sweetness.

Although a “pinch of salt” can be used to enhance sweetness, a more substantial amount of salt can be useful to actually contrast the sweetness of a chocolate creation. Let’s be aware that cacao is not sweet itself. Even the most fruity and floral cacao is still considered to be “bitter” by most palates. What salt can help to contrast is the sweetness of sugar and other sweet inclusions. With ingredients like caramel, milk, vanilla or dried fruits, it’s easy to reach an overwhelming level of sweetness fast. By adding salt in this kind of inclusion bars, chocolate professionals ensure that the sweet ingredients are kept at bay thanks to the sodium. This sweet-and-salty contrast can also bring to life innovative chocolate creations that challenge the limits of our palates.

Like it or not, salt and chocolate is like bread and butter, peanut butter and jelly, cheese and wine. That kind of pairing that will never go out of style.


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


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


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

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. :)


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

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.