ADVENTURES WITH CHOCOLATE
Paul A. Young is famous for being one of the world’s best chocolatiers, but last year he left his business behind for a new life on the North Yorkshire coast in Staithes, where Kathyn Armstrong met up with him
It’s a freezing winter’s day but a nice one where the sky is blue and there’s a fluffing of frost on the hills. As you might expect, there’s a stillness in the village of Staithes where a few wrapped-up visitors watch the waves and enjoy the peace.
A warm drink is the order of the day and, lucky me, the drink is arguably the best hot chocolate in the world.
Paul A. Young answers the door to his apartment looking brilliantly dapper in his trademark tailoring. I bet he doesn’t own an item of loungewear. He wears a deep green velvet jacket, silk cravat and bee brooch, plus cool specs – and I notice the excellent grooming that viewers of shows like Saturday Kitchen will recognise from his appearances on there.
We settle down by the log burner with a jug of steaming hot chocolate and a couple of mystery truffles. Oh, the anticipation. Thick, luscious, liquid, rich and earthy deliciousness is poured into my cup – but there’s no milk or cream. A taste sensation is this.
‘It is made with water,’ says Paul. ‘If you add milk or cream to chocolate it becomes milk chocolate – for me a real hot chocolate should be water, cocoa powder, unrefined cane sugar, and chocolate. People think cream makes it thick, but it is the cocoa powder and chocolate – there is a lot of it.
‘It tastes of the chocolate and cocoa bean [it really does]. There is no milk to distort the flavour. It is a recipe I have had in all the books I’ve published because I really think people need to try the flavour of real hot chocolate. If you’ve got a bar of dark chocolate at home you can make it.’
As for the mystery truffle, it’s mince pie. It’s made with three-year-old mincemeat Paul has been keeping just for this recipe, added to 72pc Peruvian chocolate.
There’s a crack of the chocolate as we bite in – Paul’s first time of trying the truffles too. Do they pass muster?
‘Yep, mince pie, happy with that... they taste festive.’
We savour the truffles looking at a wall that is filled with awards, certificates and accolades which chart Paul’s amazing success in his world of chocolate and patisserie.
He could be said to be the man who brought the sea-salted caramel to the palate of the nation – in 2005, his first award was for his sea-salted caramel chocolates. In 2014 he was named Outstanding British Chocolatier in the International Chocolate Awards and his shop was named ‘ best in the world’ by The A
