Banish all memories of terrible coffeeflavoured chocolates with Caffeines curated selection. Phil Wain dons his hair net.
Which chocolate is always left until last in your selection box? We’d wager it’s the coffee cream. The combination of sickly sweet and bitter coffee never really appealed to us either. But we decided to take it as a challenge – is it possible to create a box of great-tasting speciality coffee chocolates? Being coffee obsessives, our thoughts turned to chocolates that match the flavour notes of specific coffees. So we sought a chocolatier who could turn our dream into a reality.
Our search led us to Paul A Young, regarded by many as the UK’s leading chocolatier. These chocolate experts use couverture chocolate – high-quality chocolate with a high percentage of cocoa butter – produced by others and then create their own special alchemy. Paul is known for his innovative and groundbreaking creations. Inspired by a trip to India, for example, he created peshwari naan and mango lassi chocolates.
Denne historien er fra Issue 35-utgaven av Caffeine.
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Denne historien er fra Issue 35-utgaven av Caffeine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain
