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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: truffle

Chocoholic not-so-anonymous #15

Alison Campbell

My name is Karunesh.
I am a chocoholic.


Are you inordinately fond of chocolate?
Fond of chocolate is like an understatement!

Chocolate. Incentive or reward? Or both?
It has to be a reward ...because I am ready to play naughty or nice, 
depending on what’s expected. ;)

When did you know you were a chocoholic? 
When I tasted the hand-crafted chocolate that my nan got me
(a box of assorted DuRhône chocolates) when I was 8 yrs old.

White, milk or dark? 

Describe your favourite chocolate in three words....
Nutty, dark and a hint of rose.

Tell us about your most memorable chocolate experience? 
At your shop last time when I was in Byron. Delectable.

Where is your favourite place to indulge your choc-habit?
Sitting in front of my wood fire next to my dog back home in Hobart.

Secretly solo or shared indulgence?
Shared indulgence ..... the more the merrier!

Top choice-choc destination?
Has to be your place! Keep it up guys. 

Favourite product in the Love Byron Bay chocolate range?
Macadamia Truffles - the best of Byron's produce.

Dr Karunesh Kashyap is a dentist from Tasmania.
When he's not fixing people's teeth you'll find him knee deep in macadamia truffles
in the Love Byron Bay Crêperie and Chocolate Boutique. :)

Choc Travel : Brussels Airport sells more chocolate than anywhere else in the world

Alison Campbell

With a staggering 800 tons sold a year, Brussels Airport is the number one selling point of chocolate around the world. That works out at around 2 tons of chocolate per day, or a mouth-watering average of 1.5kg of chocolate sold every minute.

Belgian chocolate has a very long history, making it one of the country's gourmet specialities. With several hundred chocolatiers and over 2,000 stores, Belgians consume an average of 8 kilos of chocolate per person and per year. Most of its production is destined for export, making it one of the symbols of Belgian quality worldwide.

Among its varieties, praline is one of the most well-known Belgian specialities. Invented by Jean Neuhaus in 1912, this is a chocolate filled with a caramelised sugar based truffle and coated in dark, white or milk chocolate. Crafted by hand, each one has a personal touch which gives it a unique and delicious flavour.

Forgotten to buy chocolates during your stay in Belgium, or looking for that last minute present? Then head to either the Belgian Chocolate House or the Chocolate Kiosk (both situated in the cluster of shops within the airport itself).

There you will find plenty of chocolates to treat yourself to, made by the best brands Belgium has to offer: Neuhaus, Godiva and Guylian to name a few. The Belgian Chocolate House also sells an assortment of non-chocolate products by other Belgian brands including Galler, Dandoy and Destrooper. 

If you can’t wait until the end of your stay to buy chocolate at the airport, then Bruges is the place to go to. Belgium’s official chocolate city boasts more than 50 chocolatiers, shops, and even a museum dedicated to everything cacao related.

Source and

Choc Recipe: Chocolate Orange Truffle Slice

Alison Campbell

A choc-orange fix for grown ups. Super-short orange-scented biscuit adds crunch to a whipped truffle ganache, while candied orange and a slug of orange liqueur bring the luxe factor. It's rich, dark and not for the faint-hearted. :)


For the orange sablé biscuit
180 gm plain flour
60 gm icing sugar, sieved
Finely grated rind of 1 orange
90 gm chilled butter, diced
2 egg yolks

For the chocolate ganache mixture
540 gm dark chocolate, finely chopped
320 ml thickened cream
Juice of 1 orange (rind reserved for orange sablé)
4 egg yolks
50 ml orange liqueur, such as Grand Marnier
2 tbsp caster sugar
150 gm glacé orange, diced, plus extra to serve
Cocoa for dusting


Preheat oven to 160C and line an oven tray with baking paper. Pulse flour, icing sugar, orange rind and 1 tsp salt in a food processor, add butter and pulse to fine crumbs. Add yolks, pulse until dough just comes together, then turn out onto a lightly floured surface and form it into a disc. Roll out to a rough 3mm-thick rectangle, place on prepared tray and bake until golden brown and crisp (15-20 minutes). Cool completely then break into rough pieces and set aside.

Line a 20cm-square cake tin with baking paper, leaving paper overhanging. Combine chocolate, cream and orange juice in a bowl over a saucepan of simmering water and stir until melted and smooth (3-4 minutes), then set aside. Whisk yolks, liqueur and sugar in a separate bowl over a saucepan of simmering water until thick, pale and fluffy (3-4 minutes), then whisk in chocolate mixture, transfer to an electric mixer and whisk until fluffy and cooled to room temperature (6-8 minutes).

Pour a third of the chocolate mixture into the prepared tin and spread evenly. Scatter with half the sablé pieces and half the glacé orange, pour over another third chocolate mixture and repeat layering, finishing with chocolate mixture. Smooth top, refrigerate overnight, then cut into pieces using a hot wet knife.

To serve, dust with cocoa and scatter with glacé orange. Chocolate-orange truffle slice will keep refrigerated in an airtight container for up to 2 weeks.

Makes 30 pieces.

Photo: Ben Dearnley