March 5th 2014
paul.a.young is proud to be supporting International Women’s Day again for 2014.
This year, paul.a.young fine chocolates is donating £1 of every 4 piece box of truffles sold on Friday 7th & Saturday 8th March to Unseen - a charity who provide accommodation and support to women who are survivors of human trafficking.
Please help us support this great cause and visit one of our stores.
We are excited to have teamed up with French Bubbles to host a unique Champagne and Chocolate pairing!
Join us as our Head Chocolatier and the French Bubbles team host this informal, innovative evening, matching four of the finest Champagnes to the finest chocolates.
Time – 7pm to 8.15pm
Location – Champagne+Fromage Bistro, 22 Wellington Street, Covent Garden, London, WC2E
£60 per person
12 people maximum per class
Click here or contact French Bubbles for further details and to book your tickets now!
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January 31st 2014
We having an exciting line up of shows to visit in the next couple of months, as Paul is doing demonstrations at the Country Living Fair, the Ideal Home Show and the Cake & Bake Show, Manchester!
Come and join us:
Country Living Fair
Business Design Centre, Islington, London
Demonstrations on Thursday 20th & Friday 21st March at 1pm
For more details go to www.countrylivingfair.com
Ideal Home Show
Earls Court, London
Demonstrations on Thursday 27th March at 5pm & 6.30pm.
For more details go to www.idealhomeshow.co.uk
The Cake & Bake Show
Manchester Central, Manchester
Demonstrations & classroom sessions on Friday 4th, Saturday 5th & Sunday 6th April
For more details, including a complete schedule, go to thecakeandbakeshow.co.uk/manchester
We hope to see you there!
December 5th 2013
We love Christmas here at paul.a.young, and this year Paul has created a sparkling collection of Christmas treats!
Paul’s Christmas truffle inventions include Mulled wine, Log fire, Stollen Marzipan, Driving home, Orange and cinnamon dark muscovado caramel and Gold, frankincense and Myrrh truffles!
Our Christmas collection also includes Christmas Cantucinni, Plum Pudding Brownies, Brownie mince pies, Biscotti bars, Gold, Frankincense and Myrrh bars, Sparkling stars pave, Plum pudding domes and our famous Cocoa nib mulled wine spice mix.
We also have a new range of paul.a.young Christmas hampers for the 2013 Festive Season! The range includes:
Chocolate Baking hamper £46.00- Our Chocolate Baking Hamper is the perfect gift for anyone who loves baking and contains Paul’s award-winning book “Adventures with Chocolate”, Cocoa Powder, Cocoa Nibs, Chocolate Beans and a paul.a.young chocolate bar.
Ultimate Chocolate Lovers hamper £142.00 - Our Chocolate Lovers Hamper is literally bursting with chocolate, and is designed as a great sharing hamper for office gifts & dinner parties.
Chocolate Making hamper £175.00 - The ultimate hamper for all budding chocolatiers with everything you need to start tempering, rolling, ganache-making and more!
We are excited to announce that we have teamed up with the exclusive St. James’s Hotel and Club to host “the Art of Chocolate Making” in 2014!
The day will begin with a fun and interactive masterclass with paul.a.young’s Head Chocolatier, who will lead the group in tasting a variety of chocolate, before demonstrating the classic art of marble tempering. The group can then roll up their sleeves and have a go at making their very own truffles!
St James’s Michelin starred Chef, William Drabble, has created a chocolate-themed 3 course lunch to follow the class, which will culminate in a chocolate and wine pairing, carefully selected by paul.a.young and the hotel’s expert Sommelier, Marco Feraldi.
The Art of Chocolate Making class is £99.00 per person and includes:
- One hour hands-on masterclass with paul.a.young’s Head Chocolatier
- 3 course chocolate-themed lunch, with matching wines
- Chocolate and wine pairing, with the hotel’s Sommelier
- Your very own hand-made truffles!
The Art of Chocolate Making starts at 11am, and runs for approximately 3 hours. To book, please contact the St. James’s Hotel and Club Events department directly at 0207 316 1616 or [email protected]
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November 1st 2013
We love having our customers join us in our production kitchens so we are delighted to release the dates for paul.a.young’s classes and workshops for the first quarter of 2014!
Our range of classes and workshops vary from Tasting evenings for those who want to dabble in chocolate, to the hands-on Tasting & Making workshop for all those budding chocolatiers! New for 2014, we will also be hosting regular Kids’ Workshops in our Islington kitchen where children will learn new skills whilst playing with chocolate – the perfect combination!
Go to our Events page for all dates & details of how you can sign up to these classes today!
October 21st 2013
The 2013 International Chocolate Awards recognise the best fine quality chocolate from around the world, at all stages from cacao farmers through to the chocolatiers.
With over 1500 entries, competition was stronger than ever, but we are thrilled to announce that paul.a.young was presented with the following awards:
WORLD GOLD AWARD – Dark Caramels
Sea Salted Caramel
WORLD GOLD AWARD –Unflavoured Dark Ganache and Truffles
85% Ecuadorian Dark Chocolate Truffle
WORLD GOLD AWARD –Mixed Dark, Milk or White Ganaches and Truffles
Passion Fruit Curd
All of our award-winning handmade artisan chocolates and chocolate bars are available in store now – come and join in the celebrations!
October 21st 2013
For all of you who joined us at Salon du Chocolat to watch Paul’s demo, here is the recipe for Paul’s yummy pudding so you can try it yourself!
Sticky toffee pudding has to be my ultimate comfort food for the winter months. What else can be more warming, indulgent and very easy to make. My version uses my most popular and award winning ingredient Sea Salted Caramel along with dark chocolate, figs and tea.
If you want to make this the day before then brush the pudding top with warm caramel as soon as it’s out of the oven for a sticky toffee glaze.
Serves 6 – Deep baking dish 8” x 10” or individual ¼ pint pudding basins
For the pudding
100g dried figs roughly chopped
125mls strong English breakfast tea
Half teaspoon bicarbonate of soda
45g Unsalted butter
90g Self-raising flour
45g light muscovado sugar
45g dark muscovado sugar
1 medium free range eggs
¼ teaspoon Maldon sea salt
50g roughly chopped Dominican Republic chocolate (or your favourite dark chocolate)
For the salted caramel sauce
200g unsalted butter
200g dark muscovado sugar
1 level tea spoon Maldon sea salt
200mls double cream
For the pudding
Bring the tea, bicarbonate of soda and figs to the boil for 2 minutes.
Allow to cool and mix well until you have a paste.
Cream together the sugars, butter until light and fluffy
Whisk in the eggs until smooth
Add the flour and salt
Add the fig paste and the chocolate and mix well.
Pour into a buttered and floured baking dish or individual pudding basins
Bake at 175 degrees C for 35 to 40 minutes if making one large pudding or 20 to 2 minutes for individual puddings.
For the Sauce
Melt the butter, sugar and salt and simmer for 5 minutes.
Take off the heat and add the double cream whisking well.
Keep warm until needed.
Cut the pudding into six portions or turn out an individual pudding.
Paint melted chocolate on your plates using a pastry brush.
Place the pudding in the centre of the plate, spoon over the warm sauce.
Using a dessert spoon dipped in hot water scoop a large curl of clotted cream and place on the top of the pudding. Sprinkle cocoa nibs and dress with chocolate sticks, curls, shavings or piped chocolate decoration.
paul.a.young fine chocolates and Mizuwari, the new Japanese whisky bar, are holding a Whisky & Chocolate pairing evening and would love you to join us!
The evening on Tuesday 22nd October will be hosted by Master Chocolatier paul.a.young. Paul will guide you through a tutored whisky and chocolate tasting showcasing the unique flavours found in Japanese whisky, complimented by the exquisite artisan truffles created by paul.a.young and his team.
Pairings will include a Yamazaki 12 paired with a Sea Salted caramel, a Hakushu 12 paired with a Kalamansi and a Yamazaki Cask Selection Bourbon Barrel paired with a Cigar Leaf caramel.
The evening starts at 7pm and an authentic Japanese cocktail will be served upon arrival. Some snacks from the kitchen will be served throughout the session.
Tickets are at an introductory price of £32.50 per person. For more information or to reserve a place please contact Mizuwari’s bar manager Niya on [email protected].
Places are limited so do get in touch soon!
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Exclusively to celebrate Chocolate Week 2013, Paul is hosting a series of complimentary truffle-rolling masterclasses in the Royal Exchange courtyard!
Come and join Paul and his team for this one-off event on Wednesday 16th October, and learn the secret art of truffle-rolling from the master chocolatier! By kind agreement of the Royal Exchange and D&D London, classes are being held in the central concourse of the Royal Exchange shopping mall in the City.
Classes will run at 11am, 12pm, 1pm and 2pm and last for 30 minutes each. This is a hands-on experience which may mean you get a bit messy. You take everything you have made home with you!
Due to limited space, please book early to avoid disappointment – call our Royal Exchange store for more details and to book your space today!
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