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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: raw

Choc Recipe : Raw Chocolate Raspberry “Cheesecake” Sandwiches

Alison Campbell

Love is in the air....its only a couple of short weeks til Valentine's Day....so we thought we'd share a bit of raw vegan goodness with you. What's not to love. :)

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Ingredients

For the Chocolate Cookies
2 cups pitted dates
1/2 cup raw almonds
1/2 cup shredded unsweetened coconut
1/4 cup raw cacao powder
1/8 tsp pink Himalayan salt

For the Raspberry “Cheesecake” Filling:
3 cups soaked cashews
1 can full fat coconut milk (or coconut cream)
1/2 cup maple syrup
1/2 cup frozen raspberries
2 tbsp coconut oil

For the Chocolate Dip:
1/2 cup coconut oil (melted)
1/3 cup raw cacao powder
1/4 cup maple syrup
Pinch of pink Himalayan salt

Optional:
Chopped pistachios (for topping)

Method

For the cookies blend the shredded coconut, raw cacao, raw almonds, and salt in a food processor until a fine crumble forms. Add in the dates and blend until combined. Press the cookie mix into an 8″ cake pan lined with plastic wrap. Ensure that you have made a flat layer of cookie. Allow the mix to cool a bit in the freezer before pressing them with a heart-shaped cookie cutter. Once you have made all of your heart-shaped cookies, place them in a dehydrator for about an hour (125 degrees F).

For the “cheesecake”, blend all of the ingredients in a food processor until smooth. Pour and evenly distribute the mix in a separate or the same 8″ cake pan lined with plastic wrap. Place mix into the freezer for about 1-2 hours (or until you are able to work with it). Once frozen, press the mix into hearts using the heart-shaped cookie cutter. Once the cookies are out of the dehydrator (they should still be soft), sandwich the heart-shaped cheesecake filling between two pieces of cookie. Place each sandwich in the freezer.

For the chocolate coating, melt down the coconut oil on low heat and stir in the remaining ingredients. Dip one side of the sandwich in the chocolate. Sprinkle your toppings of choice onto the chocolate (chopped pistachios are pictured). Repeat for every sandwich and allow them to freeze.

Now they’re ready to enjoy! Mmmm.

Makes 6-8 sandwiches, depending on the size of your cookie cutter.

Sourcevegangirlfriend.com
ImagesAlexandra Courts

Choc Boss: Tahlia Mynott, Made With Raw Love

Alison Campbell

Made With Raw Love’s vision comes from a passion for health and mother nature. It's no coincidence that much of the inspiration and initial ideas came to Tahlia and Scott when immersed in nature whilst completing a fast to work on their health. All their flavours have been created from tonic herbs, medicinal mushrooms and superfoods that they love to use at home. It has been a very personal journey of healing for them both. We chatted with chief chocolatier and Choc Boss, Tahlia Mynott.

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What was your favourite chocolate treat as a child? 
Funnily enough we never really had chocolate growing up. There wasn't the same amazing selection of healthy
alternatives then that there is now and therefore my parents used to buy us carob.

How did you end up becoming a chocolatier?
It definitely wasn't planned. My partner (in life and business) Scott made raw, healthy chocolate on one of our first dates.
I was amazed at his creation of pairing such healing ingredients and from there we both started experimenting in the kitchen with various superfoods and tonics and shared/tested these creations with friends. It all grew quite organically. 

White, milk or dark?
Dark, definitely! 

Describe your favourite chocolate in three words....
Healthy, smooth and rich

Tell us about your most memorable chocolate experience?
It would have to be the night that Scott made raw chocolate for us while at the movies. I am pretty sure I ate half a lunch box full of his amazing creation (definitely wasn't holding back). It was the first time I had experienced chocolate of this type and it blew my mind. He had infused the chocolate with frankincense (an ingredient we now use), sweetened with honey and added pecans for texture. Mmmmm, the first experience is always the best I think haha.

Where is your favourite place to indulge your choc-habit?
Definitely on our balcony that overlooks the amazing rainforest of Mount Warning. 

Secretly solo or shared indulgence?
100% shared. Sharing is one of the best parts of what we do.

What's the most unusual chocolate you've ever tasted?
Recently we had a beautiful friend of ours send us some chocolate from the U.S from a company called Addictive Wellness. We absolutely love what they do, their flavours are really unique (they're a similar concept to ours).

What is the mark of an exceptional chocolatier?
Chocolate is very temperamental and challenging. I think everyone in this field is an exceptional chocolatier,
but hand made really stands out for me.

What advice would you give to someone who wants to follow in your footsteps?
Take chances, be brave, be confident and follow your dreams.

Tahlia Mynott. is chief chocolatier at Made With Raw Love.
Made With Raw Love's delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.

 

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. 

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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 Boss: Pana Barbotins, Pana Chocolate

Alison Campbell

Pana Barbounis has some chunky ambitions for his raw chocolate brand...Pana Chocolate. The 41-year-old entrepreneur is aiming for the world’s number one spot for raw chocolate...and he's well on his way to achieving that goal. Pana Chocolate is made from vegan, organic ingredients with no refined sugar and using minimal heat (raw) and it's proving a huge success around the world. Pana Barbotins is this month's Choc Boss.

What was your favorite chocolate treat as a child?
My mum would always treat the kids to something sweet after school, and although it
may not have been vegan this definitely started my love of chocolate. 

How did you end up becoming a chocolatier?
A close friend of mine asked me to try some raw chocolate a few years back now and it was in that moment I just knew it was the right journey for me. I spent six months developing Pana Chocolate, getting the balance of flavours right, the texture right and using the right ingredients. I tested it amongst friends and friends of friends until I was happy. And happy is what I’ve felt from the beginning and still now.

White, milk or dark?
Always dark.

Describe your favourite chocolate in three words....
Moreish, decadent, satisfying.

Tell us about your most memorable chocolate experience?
Meeting Joanne Harris, author of Chocolat.

Where is your favourite place to indulge your choc-habit?
At work, it’s an everyday occurrence! 

Secretly solo or shared indulgence?
Both, although if I’m indulging solo you’ll find me enjoying vegan ice-cream
smothered in chocolate, roasted nuts and fruit. 

What's the most unusual chocolate you've ever tasted?
It was one of my own creations, a lavender chocolate which reminded me of potpourri. 

What is the mark of an exceptional chocolatier?
Being thorough with your research, understanding your customer and their needs,
placing importance on creating experiences and not just making a product, 
and gaining experience in all facets of business yourself.

What advice would you give to someone who wants to follow in your footsteps?
Pana Chocolate is a business founded on a deep passion for quality ingredients, the health of your insides, and a desire to make the world a little nicer through sustainable practices. Having a strong vision for what you believe in and want to achieve is the greatest place to start.

Pana Barbotins is founder of Pana Chocolate.
Pana's delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.