Author(s): Paul A Young, PhD
Famed for his exquisite chocolates and ingenious flavor combinations, Paul A. Young now shares his chocolate-making secrets for the first time. After teaching you the finer points of chocolate tasting, you are invited to his masterclass on how to make a classic chocolate truffle. Soon you ll be melting, blending, and tasting chocolate like a true aficionado, and so your chocolate adventure begins. There are up to 400 flavors in a piece of fine dark chocolate, and the variety and origin of the cocoa beans, as well as the way they were processed, all affect the taste of the finished product. With Paul at your side, you ll discover why Equadorian chocolate lends itself beautifully to flavors such as marmalade, pink peppercorns, and saffron, while Venezuelan chocolate tastes amazing when paired with cinnamon, chile, or lavender. Once you understand how to combine chocolate with other flavors, you can let your imagination run wild and experiment with your own tastebud-tingling combinations. The recipes are divided into chapters such as Fruit & Nuts, Sugar & Spice, and Unadulterated, and offer much more than just truffles. You ll find recipes for Paul s famous hot chocolate, cakes, cookies, desserts, and even savory dishes a sure talking point at any dinner party. Take your pick from Wild Strawberry and Pink Peppercorn Truffles, Sea-salted Caramel Tart, and the Ultimate Chocolate Martini. The Alchemy chapter is for the more adventurous cook, with wild and wonderful recipes such as Paul s Venezuelan Chocolate Chile Chicken, Sweet Chocolate Pesto, and even a Honey-cured Bacon, Stilton and Chocolate Sandwich which Paul swears by as a hangover cure! Paul s enthusiasm for chocolate is irresistible and his stunning, easy-to-follow recipes are essential for all chocolate lovers."
British chocolatier Paul Young, who worked with the legendary chef Marco Pierre White before opening his three London chocolate shops, is known for his experimental, bold chocolate flavor pairings. It s those intriguing combinations that make this cookbook, his first, quite the chocolate-covered ride. The front of the book is dedicated to the hows of working with chocolate, including Young s 10 steps to tasting chocolate, how to best use single-origin chocolates (he prefers cacao beans grown in one place rather than mass-produced blends), and his truffle-making technique. Then Young shares his recipes for everything from brownies and truffles to cocktails and a one-pot chicken dinner. Each recipe is based on his extensive tasting and testing of single-origin chocolates in unusual flavor combinations, be it a fruity Madagascan chocolate ganache with Marmite, or a fragrant Venezuelan chocolate sandwich with bacon, butter, and Stilton. Perfect for serious chocophiles, this beautifully photographed book will have you craving cacao from page one. - Fine Cooking"
Born in Yorkshire, England, Paul started out as a pastry chef for Marco Pierre White at the Criterion, London. He later became Head Pastry Chef at Quo Vadis in Soho before giving it up to make chocolate. Paul is now the proud owner of three eponymous shops in London, and his chocolate has won many prizes, including several gold medals at the Academy of Chocolate Awards. Paul has has been a guest chef on UKTV s Market Kitchen and Great Food Live and gives live demonstrations at various events, including Taste of London and the New York Chocolate Show. Paul was delighted to be featured in the Financial Times round-up of the top eight chocolatiers in the world. Visit him online at www.paulayoung.co.uk"