One of my last posts before my - very extended- break from this blog was on beautiful, heavenly, moreish chocolate. In particular, I mused about chocolatiers, Paul A. Young and William Curley and vowed to visit their shops in London.
Years later, I've finally visited Paul A Young's shop in Soho but I couldn't find William Curley's shop in Belgravia - I think it has relocated. But I did manage to try out a recipe from his stunning, but rather intimidating, chocolate cookbook.
It was... a learning experience and they certainly don't look quite as refined as his...
Tempering the chocolate wasn't immensely difficult but shaping it into glossy cylinders was. Especially as it was a very humid day which doesn't make for ideal chocolate-making adventures. This book is definitely one to bring out in the Autumn and Winter months.
But I'm not knocking this recipe or book at all. They were certainly delicious and trying out the recipe was a great way to practice some basic patisserie skills. The recipe for mascarpone mousse included for the Tiramisu caskets was fabulous and I look forward to adapting it to some other (perhaps easier!) desserts.
The ingredients for recipes in this book are not always easy to find and are often pricey so the book requires patience and financial commitment. But, if you're a keen chocolate aficionado then the book is a joy to pour over.
I used Paul A. Young's video on tempering chocolate to help me.
I've visited his shop in London a few times now but only tried one item. It's pricey!
If I remember correctly from a day-time TV cooking show he appeared on with Paul Hollywood, each of his chocolates costs 2 pounds! That could make a box of 10 quite an investment.
I tried one of his Sea Salted Caramel Billionaire Shortbreads as I had read good things...
It didn't disappoint. Hence why I snapped a pic of it - slightly mushed - in it's wrapper... it didn't get home in time to take a better picture...
Years later, I've finally visited Paul A Young's shop in Soho but I couldn't find William Curley's shop in Belgravia - I think it has relocated. But I did manage to try out a recipe from his stunning, but rather intimidating, chocolate cookbook.
Behold... my attempt at William Curley's Tiramisu Caskets...
It was... a learning experience and they certainly don't look quite as refined as his...
Tempering the chocolate wasn't immensely difficult but shaping it into glossy cylinders was. Especially as it was a very humid day which doesn't make for ideal chocolate-making adventures. This book is definitely one to bring out in the Autumn and Winter months.
But I'm not knocking this recipe or book at all. They were certainly delicious and trying out the recipe was a great way to practice some basic patisserie skills. The recipe for mascarpone mousse included for the Tiramisu caskets was fabulous and I look forward to adapting it to some other (perhaps easier!) desserts.
The ingredients for recipes in this book are not always easy to find and are often pricey so the book requires patience and financial commitment. But, if you're a keen chocolate aficionado then the book is a joy to pour over.
I used Paul A. Young's video on tempering chocolate to help me.
I've visited his shop in London a few times now but only tried one item. It's pricey!
If I remember correctly from a day-time TV cooking show he appeared on with Paul Hollywood, each of his chocolates costs 2 pounds! That could make a box of 10 quite an investment.
I tried one of his Sea Salted Caramel Billionaire Shortbreads as I had read good things...
It didn't disappoint. Hence why I snapped a pic of it - slightly mushed - in it's wrapper... it didn't get home in time to take a better picture...
I probably won't be a regular customer for Paul A. Young as they have a price tag to scare the most keen foodie but I'm always happy to pop into the shop and take inspiration from the unusual flavour combinations he devises!
Also - if you're going to visit this shop, stop by Crosstown Doughnuts next door.
They have achieved infamy in London for their sourdough doughnuts with extremely daring flavours.
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| Chilli chocolate heaven. |
You can also find Crosstown in the markets outside KX station.
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