Contact LOVE BYRON BAY. 

Please use the form on the right to contact us.
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: hot chocolate

Choc Boss: Maggie Quirk, Deva Cacao

Alison Campbell

Specialising in organic, artisan chocolate hand crafted in small batches and sweetened only with raw Australian honey, Deva Cacao is the darling of the Mid-North Coast, based in the creative town of Bellingen. We chatted with Choc Boss, Maggie Quirk. 

long.jpg

What was your favorite chocolate treat as a child? 
Hmm, that’s a tough one… I’ve always been a huge chocolate lover and raw and organic
weren’t big back then. I remember scoffing quite a few of those milk chocolate frogs as a
kid and I also wrote to Nestle once and asked for a free Kitkat sample, haha! My favourite
was mint though, and it’s still a frontrunner for me although less ‘Mint Pattie’
and more ‘Dark Mint with Nibs’ nowadays.

How did you end up becoming a chocolatier?
Well, it was a collision of my love for quality chocolate with my entrepreneurial spirit. An opportunity came up and I knew it was for me, so I went for it. Now I make and wrap chocolate almost every day and I love it, especially the part where I get to invent new flavour combinations! I love that we use honey as a sweetener and that we are the first ‘tempered’ raw chocolate in Australia. They are two big and bold points of difference for us.

White, milk or dark?
Depends on the mood. I am a reformed milk chocolate lover
...it’s mostly dark for me now but the others will always have a place in my heart.

Describe your favourite chocolate in three words....
Smooth, balanced, quality.

Tell us about your most memorable chocolate experience?
I used to work in a fancy espresso bar in Newcastle that also sold gelato. We made this
thick, indulgent Spanish style hot chocolate that was basically milk, cream and chocolate
kept at temperature in an urn - so delicious, especially over vanilla bean gelato!

Where is your favourite place to indulge your choc-habit?
On my couch with a glass of red after the kids are in bed. So good.

Secretly solo or shared indulgence?
Solo! No sharing here, hee hee. Just kidding, we share a lot of
chocolate around but I love spending quality time alone with it.

What's the most unusual chocolate you've ever tasted?
Kakadu Plum. We made it as an experiment and it was great!

What is the mark of an exceptional chocolatier?
Attention to detail, patience, consistency, creativity and above all, quality ingredients.

What advice would you give to someone who wants to follow in your footsteps?
If you love it, go for it. The raw chocolate industry is competitive but if you can find a
point of difference and always go for quality, you’ll find a place - the world
needs more healthy chocolate!

Maggie Quirk is chief chocolatier at Deva Cacao.
Deva's delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.

 

Choc Travel : Chocolate Con Churros in Madrid, since 1894

Alison Campbell

Few institutions offer better evidence of Madrid’s insomnia than its perennially popular chocolaterías (also known as churrerías), typically abuzz with late-night revelers from 4 a.m. to breakfast time. Their trademark dish is the churro, a long waffle-like stick of savory fried dough, eaten dunked into very thick bittersweet hot chocolate.

The Chocolatería San Ginés at Pasadizo de San Ginés, 5, in central Madrid has served principally chocolate con churros (hot chocolate and churros) since 1894. This is a bar reminiscent of the cafes of the late nineteenth century. The interior is decorated with mirrors and green wood panels, with green velvet seats and marble tables. The hot chocolate is served in Spanish style - thick, dark and strong - and the churros - deep fried batter similar to a light, crispy, linear doughnut, cut to length by the staff - are served hot and freshly cooked, ready for dunking. 

Due to its proximity to the Puerta del Sol, it is the place, if you have patience, to enjoy your first chocolate of the New Year. But if you miss out, it's open every day of the year. Stop in at the venerable Chocolatería San Ginés. Expect entertainingly brusque service, bright lights, and a frenzied atmosphere. It's open all night.

Chocolatería San Ginés is in downtown Madrid on Pasadizo San Ginés.
For more info go to chocolateriasangines.com

Source:  The National Geographic book Food Journeys of a Lifetime 
Photo's: www.elmundo.es

Chocoholic not-so-anonymous #6

Alison Campbell

My name is Heidi. 
I am a chocoholic.

Are you inordinately fond of chocolate?
Yes.  

Chocolate. Incentive or reward? Or both?
Anytime.

When did you know you were a chocoholic?
I''m not sure when i knew, but I have never really known a time in my life without chocolate very close by.

White, milk or dark?
Dark, for sure. It's somehow more mysterious and indulgent.

Describe your favourite chocolate in three words...
Smooth, rich and exotic.

Tell us about your most memorable chocolate experience?
I have quite a few brilliant chocolate memories! My earliest would have to be visiting my grandmother in Norway. Every evening she would make my brothers and I hot chocolate on the stove with milk and real chocolate. Perfect after a day in the snow.
My other favourite chocolate adventure was when I had a sleepover with my most treasured best friend, aged 12 or so, we melted a whole block of milk chocolate on the old heater and rubbed it all over each others faces thinking chocolate is sooooo good it will be a great face pack. To this day I think of Kylie everytime I melt chocolate. Lol.

Where is your favourite place to indulge your choc-habit?
I have no favourite place to nibble chocolate.

Secretly solo or shared indulgence?
Both, but I must admit I have secret stashes of chocolate hidden just for me.

Top choice-choc destination?
Anywhere in the snow, with a warm fire and perfect company.

Favourite product in the Love Byron Bay chocolate range?
I recently purchased the 'Seed and Bean' Lemon and Cardamom..... extremely delicious.
Generally I love dark with ginger and have been making my own hot chocolate with the gorgeous Mexican Taza chocolate wheels.
The very best thing about eating chocolate is that it miraculously transports you back to cherised moments in your life. 

Heidi Crutch is an ex-chef from Sydney.
She moved to the Northern Rivers 15 yrs ago,
and happily focuses her time now on her four lovely children.