Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Adventures with Chocolate

Article Image

Adventures with Chocolate

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

By Paul A. Young

Kyle Books, $24.95

British chocolatier Paul Young, who worked with the legendary chef Marco Pierre White before opening his three London chocolate shops, is known for his experimental, bold chocolate flavor pairings. It’s those intriguing combinations that make this cookbook, his first, quite the chocolate-covered ride. The front of the book is dedicated to the hows of working with chocolate, including Young’s 10 steps to tasting chocolate, how to best use single-origin chocolates (he prefers cacao beans grown in one place rather than mass-produced blends), and his truffle-making technique. Then Young shares his recipes for everything from brownies and truffles to cocktails and a one-pot chicken dinner. Each recipe is based on his extensive tasting and testing of single-origin chocolates in unusual flavor combinations, be it a fruity Madagascan chocolate ganache with Marmite, or a fragrant Venezuelan chocolate sandwich with bacon, butter, and Stilton. Perfect for serious chocophiles, this beautifully photographed book will have you craving cacao from page one.

Have Your Own Adventures with Chocolate
Venezuelan Chocolate Chile Chicken Honey and Tahini Ganache with Toasted Sesame Seeds Venezuelan Chocolate Pancakes with Chocolate Maple Syrup
Venezuelan Chocolate Chile Chicken Honey and Tahini Ganache with Toasted Sesame Seeds Venezuelan Chocolate Pancakes with Chocolate Maple Syrup
Tasting Notes

Paul’s Venezuelan Chocolate Chile Chicken (page 120) In this super quick, exotic take on a mole, fresh chiles bring a mellow heat that’s softened by dark chocolate, which in turn, is mellowed by ground chile powder. It’s a surprisingly nuanced and complex dish considering that it takes less than an hour to make.

Chocolate Ginger and Cardamom Tea Bread (page 77) This is a wonderfully rich and spicy take on gingerbread cake, made with Assam tea and more than a half-pound of crystallized ginger. Serve with a cup of hot chocolate and get ready for chocolate heaven.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks