Adventures with Chocolate: 80 sensational recipes [Illustrated] [Hardcover]

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

***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.

Born in Yorkshire, Paul started work as a pastry chef for Marco Pierre White at The Criterion, London. He later became Head Pastry Chef at Quo Vadis in Soho before giving it up to make chocolate. Paul's chocolate has won many awards, including gold medals at the World Chocolate Awards. He has appeared on BBC2 s Food and Drink, ITV's This Morning as well as UKTV Food's Great Food Live and Market Kitchen. www.paulayoung.co.uk