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.

"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)

A szerzőről:
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.