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paul.a.young Fine Chocolates |
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Paul Young, Chocolatier/Patissiere, brings years of experience to his open kichen where he and his team make award winning fine chocolates. |
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What
motivated you to open a chocolate business? |
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I wanted to bring truly fresh hand made chocolates to the market place using nothing artificial and still wanted to use my patisserie skills and knowledge of making fresh daily. |
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Look for Paul to challenge your taste buds with flavor combinations such as Kalamansi, Marmite Guinness Ganache, and Winter Pimms Cocktail. Don't miss his brownies. |
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Did
you have any formal training in chocolate making? |
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I am a trained chef and was a head pastry chef for many years. In the UK we, unfortunately, don’t have any official chocolate training courses that offer a qualification or recognized certificate so I decided to specialise by concentrating on using chocolate as my main direction.
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Where
do you get your inspiration for the different flavors and textures
you include in your chocolates? |
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I have always had a very creative mind so inventing new combinations and flavours comes naturally. Some time I get inspired by the seasons and what's of offer and at times its simply a natural process of inspiration and being daring with my ingredient choices.
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If you
had to describe your product line in a couple of sentences, what would
that be? |
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An ever changing collections created entirely by hand using only fresh ingredients without preservatives or any artificial ingredients.
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What
is your personal favorite out of all the products you make and why? |
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I love my champagne truffle as the only liquid used to make it is champagne so its seriously boozy but I also love my delicately dark chocolate bars. A blend of 100% cocoa liquor and different origin milk chocolates, the result is an intoxicating rich milk chocolate bar with the depth and taste of 100% dark chocolate. They are a step between milk and dark chocolate and seriously addictive.
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