As we head into Chocolate Week in the UK (October 14-20), a recent invitation to watch master chocolatier Paul A Young conjure up two new creations in his boutique Soho shop seemed just too good to miss.
So there we were last Thursday, a group of food bloggers and chocolate afficionados squeezed into Young’s small working kitchen in the basement, nibbling on samples and sipping Champagne, as the artisan himself rustled up perfect Prune, Caramel & Black Pepper Brownies and Prune & Porter Truffles. Yum, yum, and one more chocolate-coated yum for good measure!
If you were paying attention, you might have noticed an unusual ingredient in all that. No, not the black pepper – although I must admit using black pepper in sweet things is new to me. It REALLY works, by the way. Being a trendy artisan, Young uses Tellicherry pepper from India’s Malabar coast, but I’m sure any black peppercorns (note, they should be freshly ground) will do.