Paul 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!
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!