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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: white chocolate

Choc Recipe : White Chocolate-Dipped Brown Butter Ginger Cookies with Pistachios

Alison Campbell

Any excuse to smother anything in white chocolate and we're there. But these delicious soft molasses ginger cookies made with brown butter and brown sugar and topped with salted, roasted pistachios take the biscuit! They’re wonderful for gift giving. Or for eating all yourself. And yes, they’re delicious dipped in a piping hot cup of hot chocolate. 



2 1/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 3/4 tsp ginger
1 tsp allspice
3/4 cup butter
1 cup dark brown sugar
1 egg
1 tsp vanilla extract
1/4 cup molasses
1/4 cup granulated sugar for rolling
3/4 cup white chocolate chips
1 teaspoon coconut oil
3/4 cup shelled roasted and salted pistachios, finely chopped


Whisk together the flour, baking soda, cinnamon, ginger, all spice, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for about 5 minutes.

With an electric mixer, mix the butter and brown sugar until thoroughly blended. Beat in the egg, vanilla, and molasses until smooth and creamy. Add the dry ingredients slowly and beat on low-speed just until combined. Chill dough in fridge for about 15 minutes (this is to make the dough easier to roll into balls).

Preheat the oven to 350 degrees F. Grab a large tablespoon or so of dough and roll into a ball then roll in sugar. Place dough balls on cookie sheet. Bake 10-12 minutes. Remove from oven and cool the cookies on sheets about 2 minutes then transfer to a wire rack. If you like cookies with a crispier edges, bake about 12 minutes. They will still remain soft on the inside. Repeat with remaining dough.

Once cookies have cooled completely and are ready to be dipped, place wax paper over a baking sheet. Add white chocolate and coconut oil to a small pot and place over low heat; stir continuously until both the white chocolate and coconut oil have melted and chocolate is completely smooth. Dip half of each cookie into white chocolate, then sprinkle the top with pistachios. Place on waxed paper to set. Once your cookie sheet is full, pop it in the fridge for 5-10 minutes to help set the chocolate. 

Makes 20-22 cookies.


Choc Recipe: Summer Pudding with White Chocolate and Cherry Ice-cream

Alison Campbell

Summer feels like it's just round the corner, so what better way to kick in to summer recipes than with a summer pudding teamed with a cherry and white chocolate icecream. Oh yes. A pudding to die for. :)  


For the pudding
1 kg Panettone (Italian Christmas cake/bread), cut into 1 cm-thick slices
300 g frozen mixed berries
110 g caster sugar
300 g fresh mixed berries

For the white chocolate and cherry ice-cream
900 ml thickened cream
1 tsp vanilla extract
6 egg yolks
75 g caster sugar
190 g white chocolate, finely chopped
120 g fresh cherries, de-pipped


To make ice-cream, place cream and vanilla in a medium saucepan over medium-high heat and bring to just below boiling point. Meanwhile, whisk egg yolks and sugar in a bowl until well combined, then, gently whisking constantly, gradually pour hot cream mixture into egg mixture.

Transfer to a clean saucepan over medium-low heat, then cook, stirring with a wooden spoon, for 8 minutes or until thick enough to coat the back of the spoon (don’t let mixture boil). Add chocolate and stir until melted and smooth. Cool to room temperature, cover surface with plastic wrap and chill for 2 hours.

Transfer to an ice-cream maker and churn for 25 minutes until partially frozen. Stir in cherries and continue to churn for 25 minutes until frozen, then transfer to a loaf pan, cover with plastic wrap and freeze until needed.

Grease and line a 1.5 L terrine mould with plastic wrap, leaving plenty overhanging sides. Line base and sides of mould with panettone slices, trimming to fit mould, reserving enough panettone to cover top. Set aside.

Place frozen berries, 55 g sugar and 250 ml water in a saucepan over medium heat and simmer, using the back of a spoon to lightly crush berries, for 8 minutes or until berries are slightly broken down. Remove from heat and set aside to cool. Drizzle panettone with three-quarters of the berry juice, reserving remainder, then spoon berries over base.

Remove ice-cream from freezer and soften until spreadable but still frozen. Spoon into the lined terrine and smooth surface. Cover with remaining panettone slices and drizzle over remaining berry juice. Fold over excess plastic wrap to cover pudding. Freeze, weighed down with cans, overnight or until firm.

Place fresh berries in a small saucepan with remaining 55 g sugar and 80 ml water. Cook over medium heat for 5 minutes until softened. Remove from heat and cool completely.

Invert pudding onto a serving platter, then remove plastic. Top with softened berries and pour over juices. Serve cut into thick slices.

Photo: Ben Dearnley