Author(s): Paul A Young
Shares the author's chocolate-making secrets. This title takes 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', it offers coverage ranging from truffles and cakes to savoury dishes.
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