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Byron Bay, NSW, 2481

+61 2 6685 7974


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 cake

Choc Recipe : Coconut Double Chocolate Pumpkin Bread

Alison Campbell

Healthy double chocolate pumpkin bread made with vitamin A packed pumpkin, shredded coconut and whole wheat flour. I swear it tastes like a slice of chocolate cake with just a hint of cinnamon-pumpkin flavour. Oh and don’t forget to spread a little salted almond butter on top and a sprinkle of cinnamon. It will change your world. :)



1 1/2 cups pumpkin puree
½ cup maple syrup
3 tablespoons coconut oil, melted and cooled
1 egg, at room temperature
1 teaspoon vanilla extract

1 cup whole wheat pastry flour
½ cup good-quality unsweetened cocoa powder (or cacao)
1 teaspoon baking soda
½ teaspoon cinnamon
1/4 teaspoon nutmeg
⅛ teaspoon ginger
⅛ teaspoon allspice or cloves
1/4 teaspoon salt
½ cup unsweetened shredded coconut
1/2 cup dark chocolate chips

For topping
2 tablespoons unsweetened shredded coconut
2 tablespoons dark chocolate chips


Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray with nonstick cooking spray.

In a large bowl, mix together pumpkin, maple syrup, coconut oil, egg and vanilla.

In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, cocoa powder, baking soda, spices and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips and shredded coconut.

Pour batter into loaf pan and spread out evenly. Top with coconut and chocolate chips. Bake for 55-65 minutes or until tester comes out clean or with just a few crumbs attached. Enjoy!


To make gluten free I would suggest using an all purpose gluten free flour or chickpea flour as a sub. To make vegan use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)


Choc Recipe: Chocolate and Caramel Mousse Jars

Alison Campbell

This is the kind of chocolate dessert that dreams are made of. :) First, there is the chocolate cake. This cake is incredible on it’s own. But then it’s soaked with caramel syrup, and then covered with chocolate mousse. Which brings us to the second layer. The chocolate fluffy mousse goes right over the cake and gets topped with fresh whipped cream and then the whole thing gets drizzled with more syrup and chocolate cake crumbs. Oh my goodness.

You're welcome. :)


For the Cake
110g butter
½ cup chocolate chips
1 cup all-purpose flour
⅓ cup cocoa powder
½ tsp baking soda
1 tsp baking powder
½ tsp salt
2 eggs
¼ cup granulated sugar
1 tsp vanilla
⅓ cup sour cream
⅓ cup boiling water

For the Caramel Syrup
4 cups milk
1 1/4 cups sugar
1/4 teaspoon baking soda
1 teaspoon vanilla


For the Chocolate Mousse
1¾ cups milk chocolate chips
4 tbsp butter
4 egg yolks
1 tbsp sugar
3 cups thickened cream


Preheat the oven to 375 F and line the baking sheet with slightly oversized parchment paper. 

To prepare the chocolate cake, melt the butter and chocolate chips over double boiler. Stir and set aside. In a medium mixing bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Stir and set aside. In a large bowl, whisk together the eggs with sugar and vanilla. Beat until smooth and add the cooled butter/chocolate mixture. Whisk to combine and gradually add the flour mixture, then the sour cream. Be sure to mix until JUST combined (do not over mix) then quickly stir in the hot water. Pour the batter onto the baking sheet and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let cool, then crumble the cake with 2 forks.

To make the caramel syrup, stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a heavy saucepan. Bring to the boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. Stir in 1 teaspoon vanilla. Transfer to a bowl to cool.

To make the chocolate mousse, melt the butter and chocolate chips over double boiler. Stir and set aside. In a small sauce pan whisk together the egg yolks, sugar and a few tablespoons of water. Place on the stove over medium low heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 3-4 minutes. Stir the melted chocolate into egg mixture until completely smooth. Place in the fridge while you whip the cream.

Place the cream in the bowl of a standing mixer and whip until stiff peaks form. Reserve a few tablespoons for topping and place in the fridge. Place half of the remaining whipped cream in to the cooled chocolate mousse mixture. Gently fold the cream into the chocolate until no more streaks remain. Add the remaining cream and gently fold into the mousse. Place in the fridge.

To assemble the dessert line up 4 mason jars or glasses. Drizzle the bottom of each jar with 1 tablespoon of the caramel syrup, then crumble in a layer of the cake. Drizzle that with another tablespoon or so of syrup, then add a layer of mouse. Repeat for another layer and finish with the layer of whipped cream. Then add crumbled cake to the top of the whipped cream and drizzle with more syrup. Refrigerate 2 hours or until ready to serve.

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