Paul Young, Chocolatier/Patissiere, brings years of experience to his open kichen where he and his team make award winning fine chocolates.
What motivated you to open a chocolate business?
I wanted to bring truly fresh hand made chocolates to the market place using nothing artificial and still wanted to use my patisserie skills and knowledge of making fresh daily.
Did you have any formal training in chocolate making?
I am a trained chef and was a head pastry chef for many years. In the UK we, unfortunately, don’t have any official chocolate training courses that offer a qualification or recognized certificate so I decided to specialise by concentrating on using chocolate as my main direction.
Where do you get your inspiration for the different flavors and textures you include in your chocolates?
I have always had a very creative mind so inventing new combinations and flavours comes naturally. Some time I get inspired by the seasons and what's of offer and at times its simply a natural process of inspiration and being daring with my ingredient choices.
If you had to describe your product line in a couple of sentences, what would that be?
An ever changing collections created entirely by hand using only fresh ingredients without preservatives or any artificial ingredients.
What is your personal favorite out of all the products you make and why?
I love my champagne truffle as the only liquid used to make it is champagne so its seriously boozy but I also love my delicately dark chocolate bars. A blend of 100% cocoa liquor and different origin milk chocolates, the result is an intoxicating rich milk chocolate bar with the depth and taste of 100% dark chocolate. They are a step between milk and dark chocolate and seriously addictive.
143 Wardour Street
Soho, London W1F 8WA
33 Camden Passage
London N1 8EA
20 Royal Exchange
London EC3V 3LP
The Heal's Building
196 Tottenham Court Road
London W1T 7LQ
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