Easter at paul.a.young

March 26th 2015

Easter at paul.a.young

This year we celebrate childhood memories of Easter eggs filled with chocolate so have filled each egg with milk, dark and white chocolate mini eggs.

Gold and silver chocolate bunnies make a return and have become a paul.a.young Easter favourite.

Our half egg with cocoa nibs and filled with salted caramel truffles also returns as a firm customer favourite.

New products include our Hot Cross Bun collaboration with The Bread Factory the result is a collection celebrating Spring at its very best. Hot cross bun truffles, Brownies and caramel to spread on your toasted Hot cross buns. All use The Bread Factory buns to create the unforgettable taste of Easter and spring.

 

 

How to make a fondant filled Creem Egg

March 18th 2015

For those of you that enjoyed the Guardian article about making your own creem eggs here is my full recipe, including details of how to temper chocolate”

To make two fondant eggs

500g shop bought fondant

100mls water

100g caster sugar

Egg yellow gel or paste edible food colouring

To make the fondant liquid, grate the fondant into a mixing bowl.

Bring the water and sugar to the simmer for one minute.

Allow to cool until just warm and add to the fondant mixing well until it becomes a smooth paste.

Take out 1 tablespoon of fondant in to a small bowl and add egg yellow colour mixing until evenly coloured.

 

Its always best to use the fondant as soon as its made but do cover it with food wrap to avoid crusting as it will dry out in the air.

Tempering

What does tempering mean?

The definition is the addition of hardening crystals into melted chocolate and the methods are marble slab tempering or seeding. The main difference with marble slab tempering the chocolate is worked on cold marble or granite to reduce its temperature and seeding is all held within a mixing bowl.

Let me explain

 

Marble slab tempering

Equipment required

Marble slab

Chocolate melting pot or a mixing bowl and sauce pan

Rubber spatula

Palette knife

Triangle scraper

Optional – digital thermometer

 

Over a bain marie melt at least 1kg of chocolate to a maximum temperature of 55 degrees centigrade. Do not let the water boil or simmer but keep hot and allow the chocolate to melt for at least two hours. This will ensure that all the fats, sugars and crystals have melted evenly.

Pour two thirds of the chocolate onto the marble slab.

Spread evenly over the slab with the palette knife and scrape back together with the triangle scraper.

Repeat this action until the chocolate cools to 27-28 degrees centigrade which is when the chocolate begins to crystallize and begin to harden.

You can check this temperature by using a digital thermometer or by touching some chocolate with a separate palette knife on to your bottom lip. The chocolate should feel neither cold nor warm but at body temperature. Practice is the best policy here and soon you will be able to determine the right temperature. This is my preferred method.

Now scrape the cool chocolate in to the warm chocolate at 55 degrees and mix very well until fully incorporated, be vigorous and confident working smoothly at this stage.

Mixing is very important and lots of it to bring the temperature even throughout the chocolate. The temperature should now be 31 to 32 degrees centigrade; this is called the working temperature.

To check if the chocolate is tempered dip the end of your palette knife into the chocolate and place aside to set. If the chocolate sets with a shine and is crisp then you have tempered your chocolate perfectly.

If the chocolate is streaky, grainy or dull then there are a few ways to determine what has happened.

The temperature of the chocolate may still be too high and you may need to re temper on the marble slab briefly.

You may need to continue you’re mixing to emulsify the chocolate together or you may have not melted your chocolate sufficiently at the beginning.

Once you have your bowl of tempered chocolate it is ready to use but you must maintain the working temperature by warming briefly on the bain marie.

 

 

Seeding – Tempering

I recommend you trying this method first as it requires no special equipment at all and its also very clean, no pouring chocolate onto your kitchen counter. Once you have mastered this technique there will be no stopping your creative urges to produce amazing chocolate bars, truffles and other yummy goodies.

 

Equipment needed

Glass or stainless steel mixing bowl

Rubber spatula

Sauce pan

 

1kg dark chocolate

 

Place two thirds of your required amount of chocolate into the mixing bowl.

Fill the pan with water until just below the bottom of the bowl when sat on to of the sauce pan.

Place on a medium heat and allow the water to become hot but do not allow to boil as this can burn the chocolate and it will become grainy and totally ruined. So take care.

Allow the chocolate to melt for at least one hour. The temperature of the chocolate should be at 55 degrees centigrade

Once fully melted remove the bowl from the sauce pan and place on a towel or cloth.

Now while mixing vigorously add the remaining one third of chocolate in small pieces. Keep mixing until fully melted and until the chocolate cools to 27 to 28 degrees centigrade, this is when the chocolate begins to crystallize.

At this point place the bowl back onto the heat until the temperature reached 31 to 32 degrees, this is the working temperature and the chocolate is now ready to use.

Dip the end of a knife or spatula in to the chocolate and allow to set. If the chocolate is smooth, glossy and brittle when set then you have mastered seeding tempering.

 

 

Tempering chart

 

Chocolate                     Melting temperature       crystallizing temperature   Working temperature

 

White chocolate           50 degrees c                     26 to 27 degrees c             29 to 30 degrees c

 

Milk chocolate             50 to 55 degrees c             26 to 27 degrees c             29 to 30 degrees c

 

Dark chocolate            55 degrees c                     27 to 28 degrees c             31 to 32 degrees c

 

To line your hens egg sized moulds

Clean the moulds well with cotton wool until shiny.

Fill the moulds until they overflow.

Scrape off any excess chocolate then tap the mould on the counter to release any air bubbles.

Set the mould aside for a few minutes until the chocolate sets to form a thin sell. Tip out any excess chocolate and scrape the mould to create clean finish on the eggs.

Refrigerate for 15 minutes until the chocolate has set and released from the mould.

Wearing a pair of cotton of vinyl food handling gloves remove from the mould and place on a clean tea towel so they don’t roll away.

Now carefully spoon or pipe the fondant into the egg leaving room for your fondant yolk.

Add your yolk in to each egg.

Using your finger or a piping bag apply a small mount of chocolate around one half of the eggs.

Swiftly bring the two halves together to seal the fondant.

 

Enjoy your eggs within two weeks of making and store at room temperature.

 

 

BRITAIN’S HOTTEST BUNS! HAVE BEEN FOUND

February 23rd 2015

 

We searched the UK and after extensive tasting we chose perfectly spiced and well fruited Hot Cross Buns from The Bread Factory.

http://www.breadltd.co.uk/

Hot cross bun truffles, Hot cross bun brownie with hot cross buns baked through the brownie and jars of indulgent hot cross bun caramel to spread on your toasted buns this Easter.

The bread factory hot cross bun will be used in all of Paul’s hot cross bun products, and the supplier will be credited in all paul.a.young fine chocolates Easter press communications, receive promotion on social media and their branding will feature in the windows of all four shop windows.

 

Event: Sea Salted Caramel class, Islington

May

28

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: Chocolate Tasting & Making Workshop, Islington

Jun

20

This event is now sold out. 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

This event is now sold out.

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)

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