Master chocolatier Paul A Young has been a key part of London’s growing chocolate scene for over 10 years. He tells us why things are looking sweet for the future.
You can melt it, mould it, chip it and bake it; add flavours and textures and explore origins and percentages – the things you can do with chocolate are practically endless. Paul and other chocolatiers in London are using this unbound potential to create amazing chocolates and flavours that really push the boundaries of what’s possible, whilst still holding on to the best elements of tradition.
The future of chocolate
‘What has changed vastly over the past 10 years is people’s knowledge,’ says Paul. ‘10 years ago it was milk, white and dark,’ he adds. As for the future, one of the biggest trends in recent years are ‘bean to bar’ producers, where one single estate or company manages the entire production process, and this trend is set to continue.
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