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If you prefer you can call us on +61 2 6685 7974.

 

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: artisan

Choc God : Paul A Young

Alison Campbell

He's the flavour alchemist and master chocolatier who burst onto the international chocolate scene six years ago with challenging and exotic creations, wild and wonderful flavours. 

Paul A Young wasted no time in securing himself a spot at the forefront of the chocolate world. Trained by the best, (he started out as Marco Pierre White’s pastry chef) Young has become one of the UK’s best known chocolatiers by changing the way we think about flavours. Young has a reputation as an incredibly creative flavour alchemist who often develops flavour combinations that are original, experimental, sometimes daring, yet always perfectly balanced. From his famous Marmite Ganache, to his popular Port & Stilton truffle and Cigar Leaf Caramel, there’s nothing run of the mill about his chocolates. Whether his creations elicit an unashamed “love or hate” reaction they will force you to change your perception of how chocolates should be made. 

Young is the only chocolatier in London working in a truly artisan way. He and his team make all their creations completely by hand in the kitchens at each shop, in small batches and at every stage using fresh ingredients. Compounds, concentrates, essences, preservatives and additives are not used. Young is a groundbreaking and inspirational chocolatier. His passion for his craft and his cutting edge creativity have won him numerous awards and led to him being ranked amongst the world’s best chocolatiers. 

After studying hotel catering and management at Durham and Leeds Metropolitan University, Paul quickly worked through the ranks of a restaurant kitchen to the position of head pastry chef for Marco Pierre White at Quo Vadis and Criterion. He then began to specialise in chocolate, and opened his first shop on Camden Passage in Islington in 2006 with his business partner James Cronin. Since then Paul has been creating products that have won numerous industry awards, wowed customers and earned him the reputation he has today.

His first book ‘Adventures with Chocolate’ won the World’s Best Chocolate Book at the Gourmand Cookbook Awards in Paris, was shortlisted for the Andre Simon Award and included in the Independent’s Top 50 cookbooks. In 2014 Paul was named Outstanding British Chocolatier by the International Chocolate Awards.

Source: chocablog.com
and paulayoung.co.uk

Choc Boss: Thibault Fregoni, Daintree Estates

Alison Campbell

Daintree Estates is the world’s first commercially produced Australian origin chocolate made from cocoa grown
in the world famous Daintree region of Tropical Far North Queensland. Daintree Cocoa is 100% owned
and operated by Australians passionate about making the finest chocolate in the world. 

We chatted with Chief Chocolatier Thibault Fregoni. 

What was your favourite chocolate treat as a child? 
Incredibly when I was a kid you could buy chocolate cigarette packs! Very French indeed! The chocolate tasted like the paper it was wrapped in and was awful (probably compound) but it was lots of fun. It should have put me off chocolate but we also had some good quality dark 70% bars mum would buy at the supermarket to make cakes with. I remember it being wrapped in craft paper. It would look very hipster today!

How did you end up becoming a chocolatier?
I worked with a pastry chef when in Sydney 17 years ago and learned the basics of chocolate work. We worked with good quality chocolate and this was inspiring for me.   At the time very few people in Australia actually knew about chocolate and it has taken a long time for the industry to develop to where it is now. I remember Simon Johnson being the only place where you could find good imported Chocolate! (French obviously!) . I then set up Monsieur Truffe in Melbourne specializing in single origins bars and fresh truffles.

White, milk or dark?
Usually dark but I love a good milk with higher cocoa percentage like the one we produce
which has 45% cocoa in it instead of the usual 35% and I also don't mind white as
long as the fat in it is only cocoa butter. 

Describe your favourite chocolate in three words....
smooth, interesting, personality  

Tell us about your most memorable chocolate experience?
My work now involves more plantation and post harvest work than confectionery. The first day I spent on a plantation pruning cocoa trees with one of our farmers was very special indeed. And also the first ferment really blew my mind. Chocolate involves a lot of science which I am passionate about and keen to learn more about. I am very fortunate to be instrumental in all the steps of our process from plantation to plate.

Where is your favourite place to indulge your choc-habit?
Being in the tropics I am limited to where I can eat chocolate.
You certainly can't carry any on you so usually in our cool kitchen.

Secretly solo or shared indulgence?
Often solo I am afraid.

What's the most unusual chocolate you've ever tasted?
A high quality dark chocolate from a specific plantation was a revelation to me. I think it was a 62% from a Caribbean Island which was fruity, complex and long lasting. No other flavours were added but the cocoa itself.  Just like our Australian Single Origin bar, made with only two ingredients raw sugar and whole cocoa beans. I prefer a good Single Origin bar any time.

What is the mark of an exceptional chocolatier?
A good artisan master’s their instrument in order to create freely. An exceptional
chocolatier is like an artist. They need to have a strong personality and style to stand out.
I don’t consider myself as an exceptional chocolatier but I am happy to keep learning
which make my work so interesting.

What advice would you give to someone who wants to follow in your footsteps?
I haven't followed a traditional path so it would be hard for me to give any advice.
I am just following my passion. 

Thibault Regoni is Chief Chocolatier at Daintree Estates.
Daintree Estates' delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.

Choc Travel : The Grenada Chocolate Festival

Alison Campbell

At 344 square kilometres, with an estimated population of 110,000, Grenada is home to miles of unspoiled white sand beaches, verdant green rolling hills, mountainous peaks, winding rivers, and cascading waterfalls. But it is also the 'Island of Spice' ...a  leading producer of cinnamon, cloves, ginger, mace, allspice, orange/citrus peels, wild coffee, nutmeg and delicious organic cacao. The perfect Caribbean destination for a chocolate festival!

The upcoming Grenada Chocolate Festival takes place from May 12th to May 20th 2017. Visitors to this 9-day chocolate-themed festival will have the opportunity to partake in a unique visitor experience based around Grenada’s pure, delicious, organic and sustainable cacao industry.

Highlights include:

  • Becoming a farmer for a day and experience the old fashion and ethical way to grow and pick organic cacao.
  • Learning from Grenadian artisans how hand-made, small-batch, ethically-produced, tree to bar chocolate is crafted.
  • Taking a journey through the history of chocolate, bartering with cocoa beans as the Mayas did, learning to grind cocoa the old fashioned way and taste a wide range of decadently delicious chocolate food and desserts.
  • Kicking back and relaxing with friends while indulging with aromas of locally brewed chocolate cuisine, beer and rums and dancing to local drums by a bonfire at the beach, enjoying chocolate Pina Coladas and other exotic chocolate-inspired Caribbean cocktails.

And in between all that chocolate tasting, you'll be able to discover the beautiful island of Grenada, its friendly people and pristine natural environment, and luxuriate in cocoa-infused island life.