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.
|Venezuelan Chocolate Chile Chicken||Honey and Tahini Ganache with Toasted Sesame Seeds||Venezuelan Chocolate Pancakes with Chocolate Maple Syrup|
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.