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2 Lawson Street
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: cocoa

Choc Facts: Cacao vs Cocoa...what you need to know.

Alison Campbell

On initial impressions it might seem like the only real difference between cacao and cocoa is the spelling. But there’s a little more to it than that…

What is cacao?

Cacao can refer to any of the food products derived from cacao beans – the seeds or nuts of the cacao tree. These include cacao nibs, cacao butter, cacao mass or paste and (probably the most common) cacao powder.

Cacao v cocoa powder

Raw cacao powder is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa. 
The cacao fruit tree, also known as Theobroma Cacao, produces cacao pods which are cracked open to release cacao beans. From there, cacao beans can be processed a few different ways.
Cacao butter is the fattiest part of the fruit and makes up the outer lining of the inside of a single cacao bean. It is white in color and has a rich, buttery texture that resembles white chocolate in taste and appearance.
Cacao butter is removed from the bean during production and the remaining part of the fruit is used to produce raw cacao powder.
Cacao nibs are simply cacao beans that have been chopped up into edible pieces, much like chocolate chips without the added sugars and fats. Cacao nibs contain all of the fiber, fat, and nutrients that the cacao bean does.
Cacao paste comes from cacao nibs that have been slowly heated to preserve the nutrients and are melted into a bark known that is a less-processed form of dark chocolate bars. Cacao paste can be used to make raw vegan desserts or you can just eat it as an indulgent snack by itself!
Cacao powder contains more fiber and calories than cocoa powder since more of the nutrients from the whole bean are still intact. 

Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at high temperatures. Surprisingly, it still retains antioxidants in the process and is still excellent for your heart, skin, blood pressure, and even your stress levels. But roasting does change the molecular structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value.

So what are the health benefits of cacao?

Cacao powder has been linked to a variety of benefits:

  • Lowering insulin resistance.
  • Protecting your nervous system: Cacao is high in resveratrol, a potent antioxidant also found in red wine, known for its ability to cross your blood-brain barrier to help protect your nervous system.
  • Shielding nerve cells from damage.
  • Cutting your risk of stroke.
  • Lowering blood pressure.
  • Reducing your risk of cardiovascular disease: The antioxidants found in cacao help to maintain healthy levels of nitric oxide (NO) in the body. Although NO has heart-benefiting qualities, such as relaxing blood vessels and reducing blood pressure, it also produces toxins. The antioxidants in cacao neutralise these toxins, protecting your heart and preventing disease.
  • It guards against toxins: As a potent antioxidant, cacao can repair the damage caused by free radicals and may reduce the risk of certain cancers. In fact, cacao contains far more antioxidants per 100g than acai, goji berries and blueberries. Antioxidants are responsible for 10 per cent of the weight of raw cacao.
  • It can boost your mood: cacao can increase levels of certain neurotransmitters that promote a sense of well-being. And the same brain chemical that is released when we experience deep feelings of love – phenylethylamine – is found in chocolate.
  • It provides minerals: magnesium, iron, potassium, calcium, zinc, copper and manganese.

If cacao is more beneficial than cocoa because it’s raw, what happens when we cook it?

There is no current research on whether or not heating raw cacao destroys its antioxidant level, making it more akin to its heated and processed cousin cocoa. BUT, starting off with the product in its raw form, has to be more beneficial than starting with an already heated and processed equivalent.

Browse our range of raw cacao products by clicking on this link. Or pop into the Boutique where one of our staff will be able to talk you through our range. and

Choc Travel: Sweet Addiction at the Royal Botanic Garden, Sydney

Alison Campbell

The word ‘calyx’ refers to the outermost spiral of a flower, or the pod at the base that protects and binds the flower together. To mark Sydney’s Royal Botanic Garden’s 200th birthday the Royal Botanic Garden have created The Calyx, a world class horticultural rotunda and greenhouse that will showcase ever-changing exhibitions, as well as stunning greenery. Fittingly, the first ever exhibition at The Calyx is Sweet Addiction: The Botanic Story of Chocolate, an exhibition dedicated to the cocoa bean in all its incarnations. A fusion of art theatre and flora.


You can learn about how cocoa grows, how it’s processed (did you know cocoa solids and cocoa butter – i.e. chocolate – come from the fermented and dried seeds of the cocoa plant?) and how chocolate is made today. 

See another side of nature and experience the botanic story of chocolate. From the depths of a South American rainforest, journey through chocolate plantations, ancient history, and a Lindt chocolate mill as you learn amazing facts you never knew about chocolate.

Most impressively, Sweet Addiction features the southern hemisphere’s largest interior green wall, with over 18,000 plants arranged into living artworks representing the Mayan God of Chocolate, a traditional chocolate box.

The self-guided tour includes tastings and there’s a Chocolate Garden where kids can have a chocolate adventure and make their own chocolate treats. Watch their promo video to find out more. Definitely one for the school holidays. :)

The Calyx, Mrs Macquaries Road, Sydney, NSW
Open 10am-4pm; until April 17, 2017

Choc News: Chocolate as Sunscreen

Alison Campbell

German researchers have shown that ingesting types of chocolate rich in cocoa solids and flavonoids—dark chocolate—can fight skin cancer. Their findings come from a trial of just 24 women who were recruited to add cocoa to their breakfasts every day for about 3 months. Half the women drank hot cocoa containing a hefty dose of flavonoids, natural plant-based antioxidants. The remaining volunteers got cocoa that looked and tasted the same but that had relatively little of the flavonoids.

At the beginning and end of the trial, Wilhelm Stahl of Heinrich-Heine University in Düsseldorf and his colleagues conducted a host of tests on each volunteer. One assessment involved irradiating each woman's skin with slightly more ultraviolet (UV) light than had turned her skin red before the trial began. The skin of the women who had received the flavonoid-rich cocoa did not redden nearly as much as did the skin of recruits who had drunk the flavonoid-poor beverage. Women getting the abundant flavonoids also had skin that was smoother and moister than that of the other women. 'Overexposure to UV light can foster the development of skin cancer so a dietary source of skin protection might offer some innate defense for sunny days when an individual doesn't use sunscreen,' Stahl's team said. Chocolate, these scientists note, is just the latest in a range of antioxidant-rich foods holding the potential to shield skin from sun damage.

The researchers recruited women between the ages of 18 and 65. Each volunteer received packets of a dry powder to mix each day with 100 milliliters of hot water—roughly a half cup. Half of the women received powder containing 329 milligrams of flavanols, a type of flavonoid, per serving. The rest got powder delivering a mere 27 mg of flavanols per serving. The primary flavanols were epicatechin and catechin.

Stahl's team reports that the women drinking the high-flavonoid cocoa had 15 percent less skin reddening from UV light after 6 weeks of cocoa consumption and 25 percent less after 12 weeks of the trial. Both figures are comparisons with the same women's response to UV light before the study started. The women drinking the cocoa with low flavonoids showed no change during the trial.

So, could a person realistically add enough flavonoids to his or her diet to produce the benefits suggested by the study? Flavonoid quantities in the richer cocoa were "similar to those found in 100 grams of dark chocolate," Stahl's group reports.

The cocoa drink provided its flavonoids in a serving that delivered only about 50 calories—far below the 400 to 500 calories ordinarily encountered in candy providing a walloping dose of flavanols. Schmitz concludes that people can, in theory, get this efficacious dose without blimping out.