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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.

Filtering by Tag: Vegan

Choc Fact: Milk Chocolate vs. Dark Chocolate?

Alison Campbell

With all the recent talk about how certain types of chocolate are indeed good for you, an excuse to eat it isn't all that hard to find. But before you go and start eating chocolate bar after bar though, there is a small catch to all this good-for-you business. Chocolate, no matter the type, is still a source of calories and because it tastes oh-so-good to so many of us, it's easy to over do it.

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Plus, not all chocolates are created equal. To get the health benefits chocolate provides, you really have to know which chocolate bar offers the most amount of nutrients and the least amount of calorie-ridden fat and sugar.

Milk Chocolate vs. Dark Chocolate Although milk chocolate may taste great, it's not nearly as good for you as dark chocolate is. This is because milk chocolate contains less of the original cocoa bean than dark chocolate does. Although milk chocolate does contain cocoa solids, it's often diluted with the addition of milk solids, sugar, and cream. Since milk chocolate does contain some cocoa solids though, its not completely void of all nutrition; however, the nutritional quality is minimal in comparison with dark chocolate, which typically has more of the original cocoa present. This is important because the more cocoa that is present, the higher the nutritional quality. Cocoa is a fabulous source of flavonoids, a special class of antioxidants that are the primary reason chocolate is now considered to be a good-for-you treat.

The more cocoa, the more flavonoids, and the better for you the chocolate becomes. Plus, dark chocolate varieties often have less added sugar and fat which can also improve its overall nutritional value.

The Benefits of Flavonoids Flavonoids are often found in wine, fruits, vegetables, and, of course, dark chocolate. These flavonoids have been shown to reduce the amount of cell damage often implicated in heart disease. Flavonoids also help improve vascular function and can assist in lowering blood pressure. They can also enhance the power of vitamin C and prevent inflammation throughout the body when eaten in proper amounts. Some studies have also shown that they may be beneficial in keeping blood glucose levels stable and may help normalize cholesterol levels as well. 

Of course, the claimed health benefits of flavonoid-rich chocolate comes from mostly short-term, uncontrolled studies, so more research will be needed to confirm how truly beneficial these properties of chocolate are.

Picking the Best Chocolate You want to make sure that you are consuming chocolate in moderation and choosing dark chocolate varieties that contain at least 65% cacao. Don't assume your grocery store check-out dark chocolate bar is best; look for the percentage of cacao first. You may also want to consider rearranging other areas of your diet to make room for your chocolate consumption. Just be smart about it and make sure you aren't removing nutritious options from your regular meal plan so that you can eat more chocolate. Instead, limit yourself to no more than three ounces of chocolate per day and look for ways to incorporate it into other healthy dishes. Fresh fruit, low-fat yogurt, and high fiber cereal are just a few nutritious dishes that a sprinkle of chocolate would pair well with. Although consuming chocolate is one way to promote a healthy heart, other dietary changes can be just as beneficial in protecting your cardiovascular function. Instead of consuming a whole bar or even the full three ounces of chocolate, look for other ways to incorporate flavonoids into your day. Fruits and vegetables are always a good choice and you don't have to worry as much about going overboard. Plus, fruits and vegetables are rich in so many other nutrients that eating enough on a regular basis will guarantee not only better heart health, but better overall health as well.

source: www.fitnessmagazine.com

Choc News: Belgian Chocolate Under Threat By International Takeovers

Alison Campbell

Since inventing the praline more than 100 years ago, Belgium has cultivated a £3.5bn chocolate industry that accounted for 9 per cent of Belgium’s food sales last year.

Belgian chocolate, one of the country’s most popular exports, has become the ultimate seal of quality and taste, but for Belgians it runs much deeper. It is a matter of national pride – and the industry is going through an identity crisis.

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Aside from the general pressures that come with operating in a globalised world where big fish eat the smaller ones, Belgian’s chocolatiers exist in a market where prices are rising, global demand is soaring, and where some of its most established chocolate manufacturers are being accused of muddying the good Belgian name.

“In our dictionary, Belgian means place of manufacturing, headquarters and ownership,” Ignace Van Doorselaere, chief executive of chocolatier Neuhaus, tells The Independent. “It is essential that Neuhaus is 100 per cent Belgian. It adds pride to important details, and it’s important to ensure consistent quality.”

But Steven Candries, sales director at Guylian, argues that it is possible for companies to have foreign owners and remain true to their Belgian heritage. He insists the Guylian takeover 10 years ago “hasn’t changed anything”, and that it still produces everything in Belgium. In fact, this year it has pledged to become the first Belgian chocolate manufacturer to use no palm oil in its products, which has been linked to environmental, social and health concerns.

But some Belgian manufacturers, Candries points out, make their chocolates in factories abroad, and still call it Belgian. For example, Godiva has a factory in Pennsylvania, US.

According to Guy Gallet, the secretary general of Choprabisco (the Royal Belgian Association of the Biscuit, Chocolate, Pralines and Confectionary), it’s less important who the manufacturer’s owners are.

“What’s most important for us is that the chocolate is made here. Foreign companies don’t invest in Belgian chocolate with the aim of locating it to another county, because they couldn’t then use the Belgian chocolate name,” he says.

In some cases, however, these foreign takeovers can affect product lines. Brussels-based chocolate manufacturer Godiva, for example, is almost 100 years old and was bought by American firm Campbell Soup Company in 1966 and subsequently purchased by the Turkish Yıldız Holding in 2007. Last year the company found itself in a PR nightmare when it announced it would no longer be making pralines containing liqueur, which was, up until then, one of its signature chocolates, in order to appeal to more people.

Leading Belgian chocolatier Dominique Persoone doesn’t approve. “My grandmother always bought Godiva when I was child. They were very famous for liquor chocolate but now, with their new owners, it’s forbidden. But starting to change original recipes is not a good idea,” he tells The Independent.

Annie Young-Scrivner, Godiva’s CEO, says chocolate is part of Belgium’s national identity, and the “essence of what it means to be Belgian”.

She says Godiva is a “proud ambassador of the Belgian heritage”, and that the brand is Belgian “through and through”.

Despite accusations Godiva isn’t as thoroughly Belgian as some of its competitors, two years later it was honoured with the Belgian royal warrant, and became the official chocolatier of the royal court – a role it still holds today.

The company was taken over by Yıldız partly because Godiva was assured they shared a “mutual love and passion for chocolate”, according to the Turkis firm’s chairman Murat Ülker. Young-Scrivner says Godiva has since stayed true to its Belgian heritage, which Yıldız respects, while expanding to more than 100 countries.

“We marry innovation with tradition,” she says, offering as an example the chocolatier’s range of products, which celebrate Christmas, Valentine’s Day, Chinese New Year and Ramadan. International takeovers aren’t the only threat to the coveted Belgian chocolate label; manufacturers around the world with no connection to Belgium are using the good name to shift stock, forcing chocolatiers to stand up for what they believe constitutes true Belgian chocolate.

The label certainly hasn’t happened overnight. Since Jean Neuhaus Jr, grandson of the founder of chocolate-maker Neuhaus, invented the praline in Belgium in 1912, the country has grown and attracted some of the world’s most talented chocolatiers. It invented the ballotin, a boxed packaging that keeps chocolate fresh, developed methods to transport liquid chocolate, and introduced chocolate modelling paste.

“Over 150 years ago, Belgium was an ecosystem of chocolatiers – it was the Silicon Valley of chocolate; taste profiles were refined, and craftsmen innovated and challenged each other and improved their products,” Ignace Van Doorselaere says.

European Union legislation says that in order to call a product chocolate, it must contain no more than 5 per cent substitute fat, which is cheaper than using cocoa butter. But Belgium does one better.

Belgian chocolate bears little resemblance to the sugary confectionery that goes under the name of chocolate in other parts of the world. The key is the ingredients and the purity of the cocoa, which must conform to strict regulations. Master chocolate-makers never use substitute fats.

But manufacturers argue that the quality of Belgian chocolate, and all the hard work behind it, is being undermined by sub-par chocolate claiming to be Belgian – and not enough is being done to get the situation under control.

Guy Gallet says EU legislation on misleading labels goes some way to protect Belgian chocolate, but it’s not enough.

“We have success with it and there are fewer cases these days where we need to intervene, but it’s harder in, say, China,” he says. Choprabisco is looking at “more proactive” ways of protecting the Belgian chocolate label – one that’s more specific, as the current EU protection applies for all foods.

Source: independent.co.uk

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.