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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: chocolatier

Choc God : Melissa Coppel

Alison Campbell

Chocolatier Melissa Coppel has chartered new territory in her journey from bean to bonbon, molding her love of chocolate with her training in plated desserts to create a unique and exciting range, from her base in Las Vegas, Nevada. 

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A Columbian native, Coppel left her home country after high school to study classic pastry at The French Pastry school in Chicago. Soon after, she moved to Las Vegas to work at Joel Robuchon at the Mansion, a three Michelin Star Restaurant where she ran the pastry kitchen of L’Atelier de Joel Robuchon.

When she realized that her true passion was chocolate, she pursued experience in the field working in Casinos like Caesar’s Palace and The Bellagio, where she was dedicated to working only with chocolate. In 2012 she co-founded Jean-Marie Auboine Chocolates, a wholesale chocolate company. 

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Coppel's great obsession is the integration of the flavours and textures of plated desserts into chocolatier.

Desserts have always seduced me,’ she says. 'Imagine a bonbon replacing a dessert! Playing with the concepts for a plated dessert, bonbon or bar of chocolate seems like a great idea! I believe the Imagination and sensitivity of restaurant pastry is missing in chocolaterie. With a dessert, immediacy is present, and the components cannot wait long before being consumed, as happens in the sautéed apples, fruit granita, ice cream quenelles, etc. When a bonbon is offered, the diner does not expect anything more than a chocolate ganache with some sort of infusion. Always the same. I like to play  around with the techniques, flavours and compositions. I believe in a real synergy between plated desserts and chocolate-making.'

In 2013 Coppel won the title of 'Chocolatier of the Year' at the Pastry Live Competition in Atlanta. In 2016 she was named one of the Top Ten Chocolatiers in North America by Dessert Professional Magazine. She is widely recognised for her exceptional chocolate artistry.

Source: melissacoppel.com

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 Boss: Brigid Woolnough, Kokopod

Alison Campbell

Specialising in hand-crafted chocolates, cakes and sweet treats, Kokopod Chocolate is fast becoming Brisbane's leading boutique chocolate brand. We chatted with Choc Boss, Brigid Woolnough. 

 What was your favorite chocolate treat as a child? 
We weren’t allowed chocolate regularly in our household.
We were lucky to have two squares on a Friday night and if we were REALLY lucky, we were allowed a whole row!
With this said, any chocolate was good enough at the time but my most favourite flavour was Black Forest. 

How did you end up becoming a chocolatier?
Whilst on maternity leave from my Primary teaching position, my keen interest paired with time enabled the inner chocolate obsession to emerge. Further training secured my passion which led to the decision to change careers. 

White, milk or dark?
Definitely Milk. 

Describe your favourite chocolate in three words….
Caramelised. Chocolate. Macadamias.
All my favourite things put together for the perfect balance of sweetness. 

Tell us about your most memorable chocolate experience?
Being invited over to Switzerland to work with some of the world’s leading chocolatier’s was pretty unforgettable (2015).
That and the chocolate fountain at my 21st birthday….hard to pick really! 

Where is your favourite place to indulge your choc-habit?
I really like to test new ideas at the factory and taste them at each step. This is far more satisfying to me than eating the end result. It’s all about the trial and process! 

Secretly solo or shared indulgence?
Absolutely shared. There is no point having something so good and not being able to talk to someone about it and share the moment of indulgence!

What's the most unusual chocolate you've ever tasted?
Once I tried chocolate coated green and pink peppercorns in Paris which was bizarre, and bacon/parmesan cheese chocolate almonds was a strange yet delicious combo. 

What is the mark of an exceptional chocolatier?
Patience. It takes a lot of energy to be content inside your own head when focusing on making chocolate. Patience always leads to a good result.

What advice would you give to someone who wants to follow in your footsteps?
Giving something a go is easy but sticking to something is the challenge. If you’re determined enough to master an art, go for it! Personal growth makes life interesting and chocolate is the perfect mix of creativity, science and mathematical calculations.
Plus, who doesn’t want to eat chocolate for a job right?! 

Brigid Woolnough is chief chocolatier at Kokopod Artisan Chocolate.
Kokopod's delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.

Choc Travel : Spend a day as a chocolatier

Alison Campbell

“Oh, these hand-dipped pralines? I made them myself.” Have your ever wanted to learn how? Our dear friend, chef and caterer Campbell Rowe from Forage and Graze had the time of his life last week at the Savour Chocolate & Patisserie School in Melbourne. So did his wife Rachel when Cam came home with a box full of his own chocolate creations. :) We chatted with Campbell, who gave us the low down on all things 'Level 1 Chocolates and Pralines'.

Why did you decide to do the Savour chocolate course?
As a trained chef I felt like I needed more of a depth of understanding of how chocolate behaves, how it works. I wanted to broaden the range of chocolate desserts and sweet treats we offer to our clients.

Were all the people who attended the course professionals?
No. Only two or three of the fifteen people attending.

What did you learn?
We learnt how to temper chocolate, we learnt how to make temper chocolate fillings, salted caramel and pralines. We learnt how to mould and shape chocolates. How to dip them. How to lay images onto chocolate.

Do you need to buy any special equipment to make chocolate at home?
Yes. To set up a basic home kit, plus buying a stash of a good quality chocolate, would be around $300-$400.

Did you love the course?
Oh yeah, it was brilliant. There’s a great satisfaction in understanding how chocolate behaves when it cools and warms and knowing how to tend to it, to keep it at a working temperature. All the new skills that I learnt.

Could anyone do it?
For sure. Anyone could do the course, there were plenty of novices who did. It was a lot of fun.

Thanks to Cam from Forage & Graze.
Sounds like a great excuse for a foodie weekend in Melbourne sometime very soon. :)
You too can learn to create stunning moulded and hand-dipped chocolates at the Savour Chocolate & Patisserie School.
Just go to their website for more info.

Savour Chocolate & Patisserie School
22 Wilson Avenue, Brunswick
Melbourne, Victoria

savourschool.com.au