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04/04/12 -

Chocolate and Stilton – A Match Made in London

 

Showing the ultimate diversity of this great British ingredient, master chocolatier Paul A Young, has pledged his support for National Stilton Week, 15th-21st April, showcasing two of his most unusual chocolate and Stilton concoctions.

 

Paul’s Stilton, chocolate and cured bacon sandwich recipe is proof that the king of cheeses really shouldn’t be confined to the cheeseboard and his equally tasty Stilton and Port Truffle recipe, from his award-winning book Adventures with Chocolate, shows that these flavours, although contrasting, are in fact a match made in heaven.

 

With shops in Soho, Islington and Bank, Paul has a reputation as an incredibly creative flavour alchemist who often develops flavour combinations that are original, experimental, sometimes daring, yet always seem to work. His first book ‘Adventures with Chocolate’ won the World’s Best Chocolate Book at the Gourmand Cookbook Awards in Paris (2010), was shortlisted for the Andre Simon Award (2009) and was included in the Independent’s Top 50 cookbooks (2010).

 

Paul A Young says: “I really like using Stilton in my chocolate development and creations as it's intensely creamy, making my ganaches very silky and rich but also adding a saltyness which balances with the chocolate well. The blue mould of the cheese adds a really tangy finish which makes them extremely moreish. For me, dark chocolate and a really mature Stilton is a classic combination of flavours, smooth, creamy, salty, sweet and the perfect flavour balance.”

 

Why not visit one of Paul’s three London chocolate shops during National Stilton Week to try his delicious concoctions for yourself.

 

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