Adventures with Chocolate
80 sensational recipes
Published November 16th 2011
Size 8.7 x 9.9 inches
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. 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.
Paul’s enthusiasm for chocolate is irresistible and his stunning, easy-to-follow recipes are essential for all chocolate lovers.
Born in Yorkshire, England, Paul A. Young 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.