A ROMANTIC JOURNEY THIS VALENTINE’S DAY

January 26th 2015

Inspired by the world’s most romantic destinations, this year Paul has created a Valentine’s collection that is sure to sweep your loved one off their feet. Using only the finest ingredients, the collection echoes the smells, textures, colours and tastes of famous getaway cities.

Take a taste trip to:

  • Marrakesh – Mint leaves, tea and rose petals, Valrhona 72% Venezuelan
  • Paris – Fontaine Absinthe, lump sugar and water, Valrhona 64% Dominican Republic
  • New York – Vanilla cheesecake, Valrhona White chocolate, Madagascan Vanilla bean, digestive biscuit, Valrhona 72% Venezulean
  • Seville – Marmalade ganache, toasted almonds, Valrhona 64% Madaagascan
  • Lisbon – Pastel de nata (Portuguese custard tart) truffle, Madagascan vanilla bean, Valrhona white chocolate, Caramelized milk chocolate, wafer pieces
  • Istanbul – Pistachio, honey and fig caramel, 67% Michel Cluizel Saint Dominique.
  • Copenhagen – Romkugler, chocolate cake, Appleton Estate rum, 70% Valrhona.
  • Dublin – Guinness truffle with soda bread, 65% Duffy’s Dominican Republic.
  • Edinburgh – Glen Moray Port cask whisky, oats and salt, 83% Duffy’s Ecuadorian.
  • London – Sacred distillery Gin, Bermondsey tonic water and lime, 64% Michel Cluizel Papua New Guinea.
  • Venice – Mascarpone, basil and limoncello, Valrhona, 66% Caribbean.

    • Recreate memories of past trips, hint at a romantic break to come or simply eat your way through the ultimate dream holiday with a box featuring all the flavours!

      Truffles on sale 7th February. (Prices: 1 chocolate £2.00, 4 piece box £7.00, 9 piece £15.50, 16 piece £26.00, 25 piece £40.00 & 42 piece £65.00)

      Other items in the Valentine’s collection include: 

      • Signature Heart – Paul’s solid milk or dark chocolate heart, hand-decorated with edible silver leaf and gold shimmer. Boxed in single hearts for a sophisticated and classic Valentine gift. £9.95
      • After dinner dessert dome – The MUST have dessert, a large dome of 64% Madagascan chocolate, Raspberry reduction, Black raspberry ganache, hand decorated and finished with a solid chocolate heart. £5.95 individually boxed.
      • Pink praline brownie – £4.50
      • Billionaires salted caramel and Chipotle chilli shortbread £3.95
      • Exclusive to paul.a.young at Heal’s  – Rose petal masala and white chocolate heart cookie £2.95; Brownie pie – Seville marmalade, ginger and almond £3.50

        • Don’t forget all of our products are available for pre-order or mail order. Simply call any of our 4 London stores and the team will be happy to make the arrangements for you!

Event: Sea Salted Caramel class, Islington

May

28

Join us as our skilled Chocolatier teaches you how to make Paul A. Young’s multi-award winning Sea Salted Caramel.

Our Chocolatier will give an enthusiastic introduction & demonstration into Paul’s wonderful world of chocolate, before you have the opportunity to make your very own Sea Salted Caramel.

Time – 7pm to 8.30pm
Location – paul.a.young fine chocolates, 33 Camden Passage, Islington, N1 8EA.
5 min walk from Angel tube station.
£60 per person.
6 people maximum per class.

To reserve your place pop into a store or call our Soho branch on 020 7437 0011. Please arrive 10 minutes prior to the class starting. 

All bookings must be paid in advance. Regrettably, refunds are not available on any event purchase. Should you need to change the date of your event, we will attempt to rebook you on an alternative date subject to availability, provided notification is received at least 7 days before the date of the scheduled event.

Event: Chocolate Tasting & Making Workshop, Islington

Jun

20

Join us in our kitchen for one of our popular Tasting & Making workshops, as we share some of the essential skills of making fresh, handmade fine chocolates.

The day begins at 12 noon with an introduction to paul.a.young and what makes us so unique in the chocolate world. Then begins a vertical chocolate tasting from the bean through some of the world’s finest bean to bar producers and cocoa bean varieties.

The hands on section of the afternoon begins with a ganache master-class teaching you how to create a silky, smooth ganache with some very unexpected ingredients. Next follows a demonstration by our skilled Chocolatier of marble slab tempering, the vital skill to master and perfect so your chocolates will have a world class shine. You will also have the opportunity to try your hand at tempering. Truffle shells, filling, rolling, coating and decorating – we will show you all the tricks of the trade to make your truffles stand out in the crowd from simple piping designs to artistic decorations.

This is a hands-on experience which may mean you get a bit messy. You will take everything you make home with you.

Time – 12 noon to 5pm
Location – paul.a.young fine chocolates, 33 Camden Passage, Islington, N1 8EA.
5 min walk from Angel tube station.
£175 per person.
6 people maximum per class.

To book and pay for your place please call our Soho store on 020 7437 0011Please arrive 15 minutes prior to the class starting. Sensible shoes must be worn, high heels and sandals are strictly not allowed. 

All bookings must be paid in advance. Regrettably, refunds are not available on any event purchase. Should you need to change the date of your event, we will attempt to rebook you on an alternative date subject to availability, provided notification is received at least 7 days before the date of the scheduled event.

Event: Chocolate Tasting & Making Workshop, Islington

May

16

Join us in our kitchen for one of our popular Tasting & Making workshops, as we share some of the essential skills of making fresh, handmade fine chocolates.

The day begins at 12 noon with an introduction to paul.a.young and what makes us so unique in the chocolate world. Then begins a vertical chocolate tasting from the bean through some of the world’s finest bean to bar producers and cocoa bean varieties.

The hands on section of the afternoon begins with a ganache master-class teaching you how to create a silky, smooth ganache with some very unexpected ingredients. Next follows a demonstration by our skilled Chocolatier of marble slab tempering, the vital skill to master and perfect so your chocolates will have a world class shine. You will also have the opportunity to try your hand at tempering. Truffle shells, filling, rolling, coating and decorating – we will show you all the tricks of the trade to make your truffles stand out in the crowd from simple piping designs to artistic decorations.

This is a hands-on experience which may mean you get a bit messy. You will take everything you make home with you.

Time – 12 noon to 5pm
Location – paul.a.young fine chocolates, 33 Camden Passage, Islington, N1 8EA.
5 min walk from Angel tube station.
£175 per person.
6 people maximum per class.

To book and pay for your place please call our Soho store on 020 7437 0011Please arrive 15 minutes prior to the class starting. Sensible shoes must be worn, high heels and sandals are strictly not allowed. 

All bookings must be paid in advance. Regrettably, refunds are not available on any event purchase. Should you need to change the date of your event, we will attempt to rebook you on an alternative date subject to availability, provided notification is received at least 7 days before the date of the scheduled event.

Event: Intermediate Chocolate Making class with paul.a.young

May

30

We are delighted to offer an Intermediate Chocolate Making class to follow on from our Tasting & Making classes, with Master Chocolatier paul.a.young!

Join paul.a.young for a 5 hour class focusing your chocolate-making skills on the following:

  • Marble slab tempering
  • moulding, making shells
  • water ganache
  • salted caramel
  • decoration
Paul will also hold a chocolate tasting training workshop at the end of the class to help you identify all the complexities and flavours in many different origins.

We hope to see you there!

Time – 10am to 3pm
Location – paul.a.young fine chocolates, 33 Camden Passage, Islington, N1 8EA.
5 min walk from Angel tube station.
£250 per person.
6 people maximum per class.

To reserve your place pop into a store or call our Soho branch on 020 7437 0011. Please arrive 10 minutes prior to the class starting. 

All bookings must be paid in advance. Regrettably, refunds are not available on any event purchase. Should you need to change the date of your event, we will attempt to rebook you on an alternative date subject to availability, provided notification is received at least 7 days before the date of the scheduled event.

Cocoa Bean and Mint Tea Infusion

January 9th 2015

Not being able to find a mint tea that I liked, I decided to experiment with cocoa beans and fresh mint leaves. I use cracked cocoa beans which are sometimes called cocoa nibs or grué de cacao, but feel free to experiment with different types of cocoa beans.

INGREDIENTS

12 mint leaves
6 cocoa beans, crushed lightly, or 11/2 teaspoons cocoa nibs
2 teaspoons palm sugar or light muscovado sugar

METHOD

Bring 500ml filtered or mineral water to the boil
Place 6 mint leaves and the cocoa beans or nibs into each glass, along with a teaspoon of palm or muscovado sugar. Pour on the boiling water and stir until the sugar has dissolved
Wait for the cocoa beans to sink to the bottom of the glass, which takes 2-3 minutes; then it’s ready to drink!
Once the weather warms up, try adding lots of ice for a chilled infusion!

From ‘Adventures with Chocolate’ by Paul A. Young (Kyle Books, £14.99) Photography: Anders Schonnemann.

The Ultimate Alternative to Christmas Pudding

December 19th 2014

Do you remember this recipe from Paul’s appearance on Sunday Brunch last Christmas? Why not try it this year instead of the traditional Christmas pud?

Salted caramel, mincemeat and chocolate pudding with salted rum caramel sauce

Use a 1 litre heatproof or ceramic pudding basin.

300g plain flour
1.5 tablespoons baking powder
150g unrefined light muscovado sugar
110g butter
35g cocoa powder
Half teaspoon sea salt
3 medium free range eggs at room temperature
50mls milk

1. In a mixer with the paddle attachment place the dry ingredients and butter and mix until a breadcrumb texture is formed.
2. Whisk the eggs and milk together, add to the dry mixture and mix until smooth.

For the pudding bowl
20g butter for greasing
1 table spoon plain flour
1 table spoon cocoa powder

3. Soften the butter but do not fully melt.
4. Brush the sides of the basin from the bottom to the top ten the bottom.
5. Mix the cocoa powder and flour together and dust the inside of the basin knocking any excess out.

For the mincemeat
250g Raisins
250g Sultanas
50g Mixed peel
125 Apples grated skin on
½ Orange juice and zest
60g Melted Butter
125g unrefined Light muscovado sugar
60mls Brandy
60mls Ruby port
10g Cinnamon ground
5g Nutmeg ground

6. Mix all the ingredients together and leave for 24 hours before using.

For the salted caramel and rum sauce
200g unsalted butter
200g unrefined light muscovado sugar
200mls double cream
3 teaspoons Maldon sea salt.
50mls Dark rum

7. Bring the butter, salt and sugar to the simmer on a medium heat for 5 minutes taking care not to let it catch on the bottom of the pan.
8. Take off the heat and pour in the cream whisking well.
Before adding the Rum –
9. Place 100mls of the caramel into a mixing bowl with three tablespoons of mincemeat and mix well.
10. Mix the 50mls of rum into the remaining salted caramel sauce.

Putting the pudding together
11. Spoon the mincemeat and caramel mixture into the bottom of the basin
12. Now fill on top with the chocolate pudding mix leaving some space at the top for expansion.
13. Now tightly food wrap the basin to seal in the mix and use the lid if your plastic basin has one.
14. Place a sheet of foil over the top tucking around the basin and steam for 45 minutes wither in a basin half filled with water or in a steamer.
15. Once steamed remove the cling film quickly and carefully to allow the pudding to cool slightly.
16. Cut off any excess pudding to level (eat the trimmings)
17. Now turn the pudding out onto a presentation dish and lace, smother and enrobe the pudding in the warm run caramel sauce.

Serve with Vanilla ice cream or simple classic whipped double cream.

Best Kept Advent Village competition

November 28th 2014

Our advent calendars sold out in record time this year! If you are one of the lucky recipients, enter our Best Kept Advent Village competition for your chance to win two places on one of our Tasting Evenings in 2015.

 

 

Simply tweet Paul, Facebook or Instagram a picture showing how you’ve set up your advent calendar using the hashtag #bestkeptadventvillage and our favourite will win this exciting prize! (T&Cs: entries close 8th December; winner will be announced 15th December; travel not included in the prize; limited dates available)

Event: Sea Salted Caramel class, Islington

Apr

30

This event is now sold out.

Join us as our skilled Chocolatier teaches you how to make Paul A. Young’s multi-award winning Sea Salted Caramel.

Our Chocolatier will give an enthusiastic introduction & demonstration into Paul’s wonderful world of chocolate, before you have the opportunity to make your very own Sea Salted Caramel.

Time – 7pm to 8.30pm
Location – paul.a.young fine chocolates, 33 Camden Passage, Islington, N1 8EA.
5 min walk from Angel tube station.
£60 per person.
6 people maximum per class.

To reserve your place pop into a store or call our Soho branch on 020 7437 0011. Please arrive 10 minutes prior to the class starting. 

All bookings must be paid in advance. Regrettably, refunds are not available on any event purchase. Should you need to change the date of your event, we will attempt to rebook you on an alternative date subject to availability, provided notification is received at least 7 days before the date of the scheduled event.

Event: Sea Salted Caramel class, Islington

Feb

26

This event is now sold out.

Join us as our skilled Chocolatier teaches you how to make Paul A. Young’s multi-award winning Sea Salted Caramel.

Our Chocolatier will give an enthusiastic introduction & demonstration into Paul’s wonderful world of chocolate, before you have the opportunity to make your very own Sea Salted Caramel.

Time – 7pm to 8.30pm
Location – paul.a.young fine chocolates, 33 Camden Passage, Islington, N1 8EA.
5 min walk from Angel tube station.
£60 per person.
6 people maximum per class.

To reserve your place pop into a store or call our Soho branch on 020 7437 0011. Please arrive 10 minutes prior to the class starting. 

All bookings must be paid in advance. Regrettably, refunds are not available on any event purchase. Should you need to change the date of your event, we will attempt to rebook you on an alternative date subject to availability, provided notification is received at least 7 days before the date of the scheduled event.

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