About this Pre-Recorded Class:

Calling all chocolate lovers! This is your chance to learn about working with chocolates with a celebrated chocolatier. Paul Young, author of “The Joy of Chocolate,” wants to bring the joys of great chocolate to your home kitchen via this pre-recorded Zoom class. After covering the bases, like what to look for when shopping for chocolate, we’ll jump into two chocolate-forward confections. First, if you’re short of time and need to whip up a dessert that is both deeply chocolatey and totally impressive, Paul’s truffle torte is your one-stop shop. The base is a convenient no-bake combination of almonds, white chocolate and honey, and the chocolate torte itself calls for just three ingredients. You read that right: a torte for which all you need is chocolate, sugar and heavy cream. But it’s the recipes with the shortest ingredient lists that depend most on technique, and this one is no exception. Paul will show you how to achieve a creamy, luxurious chocolate mixture without running any risk of seized chocolate or gritty bits of sugar. For chocolate lovers, one single dessert simply isn’t enough, so we’ll then turn from tortes to cookies. Paul’s Triple-Chocolate Sandwich Cookies use three types of chocolate: a robust 72% cacao, a sweet 40% milk chocolate and a dash of real white chocolate. (What is “real” white chocolate, you ask? Paul will fill you in!) The richness of the chocolate is balanced by toasty brown butter and nutty rye flour in the cookies, which are good enough that you could make them without the triple-chocolate filling—but why would you? Join us to treat yourself and all the chocolate lovers in your life.

[/description-break] What's Included[/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[/accordion] How to Download[/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB. [/accordions-break]: Paul Young is a groundbreaking and inspirational chocolatier who is at the forefront of the British chocolate scene. [/banner_heading] Paul’s passion for his craft and his cutting edge creativity have won him numerous awards and led to him being ranked amongst the world’s best chocolatiers. Paul has a reputation as an incredibly creative flavor alchemist who often develops flavor combinations that are original, experimental, sometimes daring, yet always perfectly balanced.

After studying hotel catering and management at New College, Durham and Leeds Metropolitan University, Paul quickly worked through the ranks of a restaurant kitchen to the position of head pastry chef for Marco Pierre White at Quo Vadis and Criterion. He then began to specialize in chocolate and opened his first shop on Camden Passage in Islington in 2006 with his business partner James Cronin. Since then Paul has been creating products that have won numerous industry awards, wowed customers and earned him the reputation he has today.

His first book, “Adventures with Chocolate,” won the World’s Best Chocolate Book at the Gourmand Cookbook Awards in Paris, was shortlisted for the Andre Simon Award and included in the Independent’s Top 50 cookbooks. Paul is a regular on television screens in the UK, with appearances including This Morning and Sunday Brunch, The Apprentice, Junior Masterchef and Paul Hollywood’s Pies and Puds and in the US on The Nate Berkus Show and The Today Show. In 2014, Paul was named Outstanding British Chocolatier by the International Chocolate Awards. [/banner-text-break]

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