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The Joy of Chocolate

Chocolatier Paul A. Young has long been at the forefront of the British artisanal chocolate scene, wowing patrons with his unexpectedly delightful flavor combinations at his three eponymous chocolate shops in London. His latest book, The Joy of Chocolate (Kyle Books, 2022) is a comprehensive guide to creating delicious chocolates and fillings, and a resource that features myriad chocolate factoids and tips on everything from roasting, shelling, winnowing, grinding and tempering. Young devotes an entire chapter to making bean-to-bar chocolate, along with a collection of recipes that includes everything from a simple Chocolate Brittle to bars such as Chewy Cherry and Coconut Bar; Peanut Caramel Bar; and Caribbean Rum and Raisin. There are also a number of bonbon recipes, as well as recipes for chocolate cakes, cookies, doughnuts and pastries. Chocolate neophytes as well as pastry pros are bound to appreciate this book – a celebration of chocolate – for its information as well as its recipes, and the author’s obvious love for and devotion to its subject matter.

Editors
Editors
Pastry at Home is a hub for elevated dessert recipes for home bakers. Our editors Tish Boyle and AnnMarie Mattila strive to bring you the best curated content to help make you a smarter baker and dessert maker. If you want to be a part of our community, please contribute on the Submit a Recipe page. Or if you have another contribution idea or product you think we would like, shoot us an email at [email protected]. We would love to hear from you!

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