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

+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: pralines

Choc Travel : chocolART, Tübingen, Germany

Alison Campbell

Held in the picturesque historic old town of Tübingen in central Baden-Württemberg, chocolART is Germany's largest chocolate festival. A gathering of International master chocolatiers from five continents, the festival offers visitors a diverse mix of chocolate themed activities, from chocolate tastings and cooking course to exhibitions, workshops and chocolate art. 


Thirty kilometres south of the state capital, Stuttgart - Tübingen is a traditional university town. Tübingen's Altstadt (old town) attracts a growing domestic tourism business as visitors come to wander through one of the few completely intact historic Altstädte in Germany. The highlights of Tübingen include its crooked cobblestone lanes, narrow-stair alleyways picking their way through the hilly terrain, streets lined with canals and well-maintained traditional half-timbered houses.

Germany is one of the countries with the highest chocolate consumption per capita. In the past chocolate used to be reserved for the rich and the aristocracy due to high tariffs and taxes and mainly available in pharmacies. Now it is a luxury food for everyone.

More than 200,000 visitors attend the chocolART festival, and over a hundred master chocolatiers travel from Africa, South and North America, Europe and Asia to compete with their range of cocoa-based products. 

Spread across over 10000 sqm of festival site, the chocolART program includes chocolate art, chocolate theatre, chocolate illuminations, fine chocolate tastings, creative pralines course, artful cocoa painting and chocolate lectures. 

Sounds like a good excuse to rug up and get on a plane to Europe this Winter. :)

When: December 5-10, 2017
Where: Tübingen, Germany
More Info:

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