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
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