A change to our Soho shop opening hours Tuesday 17th May

May 12th 2016

Due to essential maintenance work our Soho shop will be open from midday to 8pm on Tuesday 17th May.
We apologise for any inconvenience caused by the reduced opening hours.

Camden Passage store closed Monday May 23rd

May 9th 2016

We will be closing our Camden Passage store on Monday 23rd May for essential maintenance.

We apologise for any inconvenience caused.

Both our Soho and City stores will be open as usual for orders and deliveries.

Paul A Young Chocolate Collection from Craved

December 4th 2015

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


Aztec Spiced Hot Chocolate
Gianduja Almonds
Marmite Dark Chocolate Bar
Sea Salt Caramel Dark Chocolate Bar
Selection Box of Truffles (9 pieces)

‘Craved Paul A Young Fine Chocolate Collection’ only Available until Monday 14th December 2015 from the Craved website only.

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.


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.



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.


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


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!

The Power of Summer at Battersea Power Station



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 >

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