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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: paris

Choc God : Patrick Roger

Alison Campbell

Patrick Roger is more than just a chocolatier: he is a chocolate artist. Treating chocolate like a sculptor might his clay, he transforms it into his signature cocoa-based sculptures. 

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    It’s undeniable that Patrick Roger’s chocolates have taste. One bite of his signature chocolate, a shiny chartreuse orb filled with liquid lime caramel and packaged individually in a tiny turquoise case that could easily be mistaken for Tiffany’s ring box, confirms that his sweets have style and substance. There’s an attention to detail throughout the process, from how the ingredients are sourced and prepared to how the chocolates are presented (when Patrick Roger staff handle the merchandise, they put on black gloves to match the carefully designed interior).  Roger’s studio in the suburb of Sceaux supplies his nine shops throughout Paris and Belgium with a wide variety of bonbons, truffles, bars, and whimsical, seasonal sculptures. His chocolates are some of the best looking and best tasting in the city. The exquisite chic treats make his shop a chocoholics dream.   After decades at the top of France’s chocolate scene, Roger is shaking up the art of chocolate-making. Whereas other chocolatiers aim for gloss, Roger may create a brushed effect on hens so realistic you almost expect them to lay (chocolate) eggs. The clean lines of Roger’s shop show off his bold style and playful displays. Contemporary flavours like lemongrass and Sichuan peppercorn mix with classic pralines, dark ganaches, and caramels. The zippy notes of fresh lime juice enlivens a cushion of ganache, smoky Earl Grey tea, and meltingly tender rum raisin-filled nuggets: all are examples of the masterful balance of flavours he works with. Rochers, square cubes of chocolate, flecked with little crackly-bits then dipped in chocolate couverture, or perfect squares of nougatine, a caramelized melange of crispy nuts and burnt sugar, ground together to a paste, formed into cubes and neatly enclosed in chocolat amer.  Many of his customers either wander in,, lured by the simple, yet dramatic chocolate displays in the window and seem to walk around the shop in a daze, not sure of where to begin or what to taste. The other customers are food-savvy Parisians, who’ve stopped in to pick up a little sack of noisettes, wild hazelnuts dipped in crisp caramel on their way home.  Make sure you add one of Patrick Rogers shops to your chocolate check list for Paris.   Locations : 108 boulevard St Germain des Prés, 6e; 91 rue de Rennes, 6e; 199 rue du Faubourg Saint-Honoré, 8e;45 avenue Victor Hugo, 16e; 12 cité Berryer, Village Royal, 8e.    Source :  davidlebovitz.com , . timeout.com   and parisbymouth.com

It’s undeniable that Patrick Roger’s chocolates have taste. One bite of his signature chocolate, a shiny chartreuse orb filled with liquid lime caramel and packaged individually in a tiny turquoise case that could easily be mistaken for Tiffany’s ring box, confirms that his sweets have style and substance. There’s an attention to detail throughout the process, from how the ingredients are sourced and prepared to how the chocolates are presented (when Patrick Roger staff handle the merchandise, they put on black gloves to match the carefully designed interior).

Roger’s studio in the suburb of Sceaux supplies his nine shops throughout Paris and Belgium with a wide variety of bonbons, truffles, bars, and whimsical, seasonal sculptures. His chocolates are some of the best looking and best tasting in the city. The exquisite chic treats make his shop a chocoholics dream. 

After decades at the top of France’s chocolate scene, Roger is shaking up the art of chocolate-making. Whereas other chocolatiers aim for gloss, Roger may create a brushed effect on hens so realistic you almost expect them to lay (chocolate) eggs. The clean lines of Roger’s shop show off his bold style and playful displays. Contemporary flavours like lemongrass and Sichuan peppercorn mix with classic pralines, dark ganaches, and caramels. The zippy notes of fresh lime juice enlivens a cushion of ganache, smoky Earl Grey tea, and meltingly tender rum raisin-filled nuggets: all are examples of the masterful balance of flavours he works with. Rochers, square cubes of chocolate, flecked with little crackly-bits then dipped in chocolate couverture, or perfect squares of nougatine, a caramelized melange of crispy nuts and burnt sugar, ground together to a paste, formed into cubes and neatly enclosed in chocolat amer.

Many of his customers either wander in,, lured by the simple, yet dramatic chocolate displays in the window and seem to walk around the shop in a daze, not sure of where to begin or what to taste. The other customers are food-savvy Parisians, who’ve stopped in to pick up a little sack of noisettes, wild hazelnuts dipped in crisp caramel on their way home.

Make sure you add one of Patrick Rogers shops to your chocolate check list for Paris.

Locations: 108 boulevard St Germain des Prés, 6e; 91 rue de Rennes, 6e; 199 rue du Faubourg Saint-Honoré, 8e;45 avenue Victor Hugo, 16e; 12 cité Berryer, Village Royal, 8e.


Source: davidlebovitz.com, .timeout.com and parisbymouth.com

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.

Chocoholic not-so-anonymous #5

Alison Campbell

My name is Jane.
I am a chocoholic.

Are you inordinately fond of chocolate?
Yes. I'm willing to own this publicly. 

Chocolate. Incentive or reward? Or both?
Celebration! It's an important celebratory part of being alive.

When did you know you were a chocoholic?
Early. I developed symptoms as a child.

White, milk or dark?
When I was a child it was milk. But I'm now a sophisticated dark chocolate addict.

Describe your favourite chocolate in three words...
Velvety, spiced, expensive.

Tell us about your most memorable chocolate experience?
Soparito Toscana (Italy) where my husband spent a week cooking with some amazing chefs, while I ate.

Where is your favourite place to indulge your choc-habit?
Anywhere where the chocolate is worth the calories.

Secretly solo or shared indulgence?
Shared indulgence.

Top choice-choc destination?
Paris.

Favourite product in the Love Byron Bay chocolate range?
Those gorgeous pink sparkling wine balls (champagne truffles)...despite saying the dark chocolate is my passion!

Jane Camens is the Founder and Executive Director
of Asia Pacific Writers & Translators.
Jan is a self confessed chocoholic.
apwriters.org