“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
Cookbook Lover's Gift Guide 2011 Top Ten Pick, SheKnows.com
"An inspiration." -- Nigella Lawson
"Paul has such a beautiful way of bringing simple ingredients together and making magic through his sweet delights." -- Curtis Stone
From the Author
Writing this book, I set out to take you on a journey of chocolate exploration, in which you will learn to really taste and love chocolate in all its wonderful forms. You will hopefully learn how to make the perfect truffle, and learn to enjoy my experimental flavor combinations as well as come up with some of your own. If you never get beyond the first chapter, entitled "Unadulterated," which includes my own chocolatey versions of classics such as Christmas pudding and trifle, I will not be heartbroken, but if you grow to love making the green garlic truffles and other more daring recipes in the last chapter, called "Alchemy," you can rest assured that I will be very proud of you! Most importantly, however, I hope that this book will encourage you to become a genuine chocolate aficionado. But just remember, there are times when eating chocolate has nothing at all to do with skill or identifying flavors, but is simply for pure indulgence. For me, this might mean a sea-salted caramel at coffee break, a Madagascan truffle at 2 o'clock to pick me up, and a dense nugget of my famous chocolate brownie at 4 o'clock which, for me, is by law teatime, when eating something sweet and indulgent is absolutely compulsory.