News

PAUL A YOUNG IS SEARCHING FOR BRITAIN’S HOTTEST BUNS!

February 23rd 2015

 

Do you make Britain’s best hot cross buns? This Easter, Paul A Young is creating a Hot Cross Bun collection and he’s on the hunt for a superior hot cross bun supplier.Paul is a strong believer in supporting top quality artisan producers which is why he’s inviting bakeries across the UK to send their best traditional hot cross buns for consideration. The team at paul.a.young fine chocolates will conduct a blind taste test and pick their favourite, which will be transformed into a range of Hot Cross Bun products including a Hot Cross Bun caramel spread…

The winning 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. They will also receive a special gift box to enjoy.

If you would like your buns to be considered, please send six hot cross buns clearly labelled with the name of your company and contact details to paul.a.young, paul a young fine chocolates, 143 Wardour Street, London W1F 8WA to arrive by Friday 6th March.

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)

In the news today

November 18th 2014

Did you spot our favourite Master Chocolatier on TV this morning?

Paul was on Good Morning Britain this morning and will also be on ITV London news at 10pm tonight discussing the potential upcoming cocoa crisis.

If you missed it, here is what you missed!

“Running out of chocolate by 2020 hitting the news again should make us all prick our ears up as life without chocolate would not be as enjoyable for many people. Urgent action is required and I don’t think there is one simple answer but paying more for cocoa directly to the farmer and producer will help. New organisations such as Direct Cacao are striving to increase the price we all pay including the multi nationals so that growers around the world can invest, expand and have a healthy and prosperous future growing enough caoao for the increasing demand. Consumers will need to pay more for their chocolate – I am prepared to pay more for fantastic chocolate and cacao, and customers would have to take some of the hit. Chocolate is in danger of becoming a pleasure only for the wealthy or as an occasional treat rather than something we eat daily. Either way paying more for it and ensuring the growers are paid more is an important step forward to ease the crisis.”

paul.a.young 2014 Advent Calendar

October 21st 2014

We are very excited to announce that our paul.a.young 2014 Advent Calendar is now available for pre-order!

This year, our advent calendar is actually a little wooden advent village with individual wooden houses that can be displayed around the home. Each house will have one of our delicious filled chocolates in them, from our seasonal collection.

The advent calendar is £69 and will be available for collection or delivery during the last week in November – there will be an extra charge should you require delivery.

We have limited stock available, so please pop into one of our stores or call us to pre-order your advent calendar today!

Available on Craved!

September 16th 2014

We are pleased to announce that we are now available on Craved, a new site offering delivery of small batch London producers.

Currently, the products available to order are our Caramel crunch bars, Marmite bars, Brickhouse Sourdough bars and Sea Salted Caramel bars as well as our 40% Milk with Madagascan Sea Salt bars. Our two flavours of Hot Chocolate are also available.

We hope to expand the collection soon and we are excited to be part of the family!

The Power of Summer at Battersea Power Station

Aug

3

We are looking forward to taking part in The Power of Summer festival on Sunday 3rd August at Battersea Power Station!

We have partnered with the Indytute to offer an exclusive 30 minute Tasting workshop, hosted by one of our talented chocolate experts. Limited spaces are available on the workshop, so tickets must be booked in advance.

Click here for further details and book your tickets today to avoid disappointment!

Read on >

paul.a.young at The Handmade Fair, presented by Kirstie Allsopp

Sep

21

We are very excited that Paul will be joining Kirstie Allsopp and taking part in The Handmade Fair, in the beautiful grounds of Hampton Court Palace.

The Handmade Fair puts learning and making at the heart of your day. Britain’s best artisans and hand-picked sellers will come together with Kirstie Allsopp to create the first all making craft fair.

Paul will be demonstrating on Sunday 21st September at 11am in the Super Theatre. Tickets must be booked in advance. We hope to see you there!

Read on >

New wheat free brownie!

June 6th 2014

As I am sure you know, Paul is renowned for his chocolate brownie and now in response to popular demand, he has developed a wheat free version!

This new creation will hopefully allow even more people to enjoy what Time Out describes as “the best brownies in London”. Paul says: “We love to get feedback from our customers and ideas for new products. We get daily requests for wheat free products so I have developed a wheat free brownie that has all of the flavours and textures of our current classic brownie – fudgy, rich and melt-in-the-mouth; it has no dryness and contains nothing artificial. In fact, it’s so close to the original it’s hard to tell the difference. It’s important to me that there’s no compromise for my customers.”

The classic brownie has been a bestseller since Paul opened his first shop in April 2006 and the wheat free version is the latest in a number of exciting recipe variations since, including the Sea-salted caramel brownie, Simnel Brownie and Marmite brownie.

The Wheat free brownie is available from all four of our shops now!

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