Chocolate description:
Master Chocolatier Paul A Young will delight us this year with an exquisite caramel rhubarb and muscovado custard ganache. The heart shaped shell will be using Valrhona’s new Orelys couverture, sea salted caramel, tangy rhubarb reduction, and Billington’s unrefined muscovado and Madagascan vanilla custard ganache.

Paul A Young is a ground breaking and inspirational chocolatier who is at the forefront of the British chocolate scene. Trained as a chef before moving into the world of chocolate, Paul’s passion for his craft and his cutting edge creativity have won him numerous awards including Best Sea Salted Caramel in the World two years running and led to him being ranked amongst the world’s best chocolatiers. Paul now has four chocolateries in London including a flagship store on Wardour Street in Soho.

Paul has a reputation as an incredibly creative chocolatier, a flavour alchemist who often incorporates unusual flavours into his wonderful chocolates and develops flavour combinations that are original, experimental, sometimes daring, yet always perfectly balanced. Paul is passionate about seasonal ingredients, incorporating local, seasonal flavours throughout the year in a constantly changing array of chocolates.

Paul is the only chocolatier in London working in a truly artisan way; he and his team make all their creations completely by hand, in small batches and at every stage using fresh ingredients, infusing into liquids, adding fresh spices, organic pure distilled essential oils and ripe fruits. They don’t use any compounds, concentrates, essences, preservatives or additives.

Paul is a trained chef and after graduating, quickly worked through the ranks of a restaurant kitchen to the position of head pastry chef for Marco Pierre White at Quo Vadis and Criterion. He then moved into specialising in chocolate, opened his first shop in 2006 and has been creating products that have won awards, wowed customers and earned him the reputation he has today.

Paul’s first book ‘Adventures with Chocolate’ won the World’s Best Chocolate Book at the Gourmand Cookbook Awards in Paris shortly after publication. In 2014, the International Chocolate Awards named Paul Outstanding British Chocolatier.

Paul’s dedication to his craft, his personality and his experimental creativity shine through in the quality of his chocolates and through the style of his beautiful, indulgent boutique chocolateries.