Paul A Young’s Muscovado Truffles Review

Paul A Young Muscovado TrufflesPaul A Young. Is that A for Awesome, A for Alchemist or A for Adventure? Turns out he’s an English creative flavour alchemist or quite simply, a chocolatier. This was a fairly easy truffle recipe, it just requires plenty of time for cooling. You basically make a chocolate ganache. It looked super silky smooth, like something out of the Chocolat movie. You do have to let the cream and sugar mixture cool a bit (e.g. a minute) before you pour it on the dark chocolate pieces otherwise apparently you’ll get a split ganache. I didn’t have 64% Madagascan chocolate but I can assure you it turned out just fine with 70% Green & Black’s dark choc.

Once you’ve made the ganache whack it in the fridge and watch a film (preferably one that lasts for two hours). To make sure it’s set, put the bowl over your head. Well that’s what my BF did to me and luckily for me it had set!! Next up, mix up 50g of cocoa and 50g of muscovado sugar in a mixing bowl. Get lots on your fingers, then take a teaspoon of the cooled ganache and roll it in a ball. Mine were quite dainty, the boy’s were like boulders. Paul A Young’s look quite rustic. Then I popped them into little cellophane gift bags with little ribbons. Paul A Young recommends making a batch of these and keeping them in an air-tight container – I thought that was a good idea for unannounced visitors and effortless domestic goddess chicness. *Warning* these are not calorie free. They’re incredibly rich so one truffle will do in any one sitting!

dark muscovado trufflesTo try out the muscovado truffle recipe it’s published online here. For a few more details on the method this Guardian article is pretty handy.

So you want the recipe book? It’s called Adventures with Chocolate and you can find it here on Amazon. I received the book as a pressie a couple of years ago so I’d recommend as a gift for foodie lovers. I will be trying the dark choc and pecan tart recipe next week. Lush! And if you want to go to one of Paul’s chocolate tasting and making workshops you better get in there quick! Last I checked the next one available is in March!

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Food photographer Jonathan Pollock captures wonderful Peggy Porschen wedding cake

Wedding cake exclusively for Fortnum and Mason by Peggy Porshen, photographed by Jonathan Pollock

After first meeting renowned food photographer Jonathan Pollock (you can read his food photography tips here), he has very kindly given me one of his most recent photographs for the blog – a Peggy Porschen wedding cake. Both the image and the cake are exquisite. The gold detail and flowers are absolutely beautiful and I’m in awe! Alas, the cake is no longer stocked through Fortnum and Mason but you can of course contact Peggy if you have any wedding cake inquiries. Hot off the press today – Fortnum and Mason have launched their own range of wedding cakes. The range includes six wedding cakes inspired by Fortnum and Mason’s heritage which began in the 1700s. You can check out the range here and their delightful brochure. I’ll be posting some piccies of the cakes in the next couple of days. I will be making part of my friends’ wedding cake later this year so I will be on the look out for more inspirational wedding cakes. Watch this space!

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