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Hailed as the world's most innovative chocolatier (Lydia Slater) --The Sunday Times<br /><br />The genius who put Marmite into chocolate, takes chocoholics from breakfast to bedtime with his inspired chocolate-rich recipes. Highlights include sea-salted caramel tart, maple macadamia ganache and a honey-cured bacon, Stilton and chocolate sandwich - Paul's own hangover cure. --Channel 4<br /><br />Experimenting with unusual flavours is the inspiration behind Paul A Young's successful cacao-fuelled career. In his first book, the chocolatier recounts his Adventures with Chocolate, from the practical to the weir and wonderful mouth-watering array of recipes. --Food & Travel
The genius who put Marmite into chocolate, takes chocoholics from breakfast to bedtime with his inspired chocolate-rich recipes. Highlights include sea-salted caramel tart, maple macadamia ganache and a honey-cured bacon, Stilton and chocolate sandwich - Paul's own hangover cure. --Channel 4
Experimenting with unusual flavours is the inspiration behind Paul A Young's successful cacao-fuelled career. In his first book, the chocolatier recounts his Adventures with Chocolate, from the practical to the weir and wonderful mouth-watering array of recipes. --Food & Travel
The genius who put Marmite into chocolate, takes chocoholics from breakfast to bedtime with his inspired chocolate-rich recipes. Highlights include sea-salted caramel tart, maple macadamia ganache and a honey-cured bacon, Stilton and chocolate sandwich - Paul's own hangover cure. --Channel 4
Experimenting with unusual flavours is the inspiration behind Paul A Young's successful cacao-fuelled career. In his first book, the chocolatier recounts his Adventures with Chocolate, from the practical to the weir and wonderful mouth-watering array of recipes. --Food & Travel
Product Description
***Winner of Best Chocolate Book in the World by the highly acclaimed Gourmand Awards held in Paris February 2010***Paul A. Young shares his chocolate-making secrets for the first time. He will take you on a chocolate adventure, showing you how to blend it with other ingredients from lavender to chilli to cinnamon. With chapters including Sugar and Spice and Herbs and Flowers, the recipes cover everything from truffles and cakes to savoury dishes. Discover how to make wild strawberry and pink peppercorn truffles, sea-salted caramel tart and the best chocolate martini. And then of course there are the classics, such as Paul's world-famous brownies and his award-winning hot chocolate with Mayan spices. Paul's enthusiasm is irresistible and his stunning recipes are a must for all chocolate lovers.
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful:
4.0 out of 5 stars
The accessible Heston,
By
This review is from: Adventures with Chocolate: 80 sensational recipes (Hardcover)
Heston Blumenthal seems to have cornered the market in envelope-pushing cookery (snail porridge, bacon and egg ice cream, dry ice with everything) but he's not the only one. Somehow, Paul A Young's favoured medium, chocolate, lends itself more readily to playing crazy games; the Puritan in me rebels against doing anything strange with meat and two veg, but pudding is the fun bit, so it's OK to take a few chances. I wouldn't risk my eyebrows with a Heston recipe, but I'd have a crack at some of Young's ideas. And yes, Marmite and chocolate really does work!
15 of 16 people found the following review helpful:
5.0 out of 5 stars
Encourages one to experiment with flavours,
By Edward Lorenz "I'll show you Chaos" (Mappin Building, Sheffield) - See all my reviews
This review is from: Adventures with Chocolate: 80 sensational recipes (Hardcover)
I treated myself to this book recently, having previously bought one of Andrew Garrison Shotts' books on chocolate making. In my opinion, Paul Young's recipes are less fussy and demanding of Shotts' (many of which require cocoa butter and his own special pectin etc.). So far, I've only made salted pecan praline truffles and muscovado truffles but these went down a treat as Christmas presents. What I like most about this book is that Young has managed to convey his boundless enthusiasm for chocolate making and, whilst he does a super job of conveying the essential techniques, he does an even better job of encouraging the reader to experiment with flavours and textures on their own Chocolate Adventures.
14 of 15 people found the following review helpful:
4.0 out of 5 stars
Easy enough for a beginner, creative enough for a pro,
By
This review is from: Adventures with Chocolate: 80 sensational recipes (Hardcover)
As a professional chef I tire of books rehashing the same information (ie how to temper chocolate), but Young does a good job of covering the fundamentals and then moving on to the fun stuff. This is a very good book that anyone can use.
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