Chocopornoholic cook book comes to America

Americans rejoice! Chocolatier Paul A Young's chocopornoholic recipe book Adventures with Chocolate is out in the USA, in mouth watering goodness. I reviewed the book in 2009 when it was released in 2009, and for those who've missed it, I've included it below. Paul was good enough to supply some images from the book for an accompanying gallery as well. This is my favorite chocolate in the world, and the recipe book is pretty much edibly good.

Adventures with Chocolate: 80 sensational recipe is chocolate genius Paul A. Young's first foray into cook-books, and, like his wonderful shops in London, it's playful, inspiring, delicious and surprising.

Young's gifted touch with truffles, brownies and drinking chocolate have made his Islington store a fixture in our orbit around London. My wife's pregnancy was eased with his sea-salt caramels; we celebrated the birth with kalamansi truffles. The baby practically melted when she first tried a crumb of his cherry brownie. I am visited by Paul's chocolate in my dreams. I have been conditioned to start salivating when I reach the end of Camden Passage, and by the time I reach the shop, I need a bib to catch the dribble.

And here are all of Paul's secrets, laid bare in a superbly designed and printed book whose pornographically chocolated pages make you want to surreptitiously taste them (I tasted them. Tasted like clay-coated heavy paper stock). Paul's recipes are easy to follow and are equal parts inspirational (he makes it clear enough that even ham-fisted me believes that I can make them) and aspirational (in reality, it's a lot more likely that I'll just pop in on the Camden Passage shop and buy another box). And his essay on how he became a chocolatier, as well as his essays on buying and preparing chocolate, are sensational.

And truth be told, there are some recipes here I'd like to try for a special occasion: the savory chocolate recipes, if only because Paul doesn't actually sell these in the shop and I want to find out what a honey-cured bacon, Stilton and chocolate sandwich tastes like, or sip some cocoa-bean infused vodka, or try a salted black-olive bar with 600g of Ghanian tempered 68% dark chocolate.

Adventures with Chocolate: 80 Sensational Recipes


  1. Cory, how does chocolate fit in with your “sugar is poison” philosophy? Do you still enjoy chocolate occasionally?

        1. I think the trick is that you don’t need to eat an ungodly amount of chocolate.  “Poison” is always about dosage, and with the items shown here are not the sort of thing on which one would regularly gorge oneself.

          1. I only asked Cory because he’s publicly written that he has (or has tried to) eliminate sugar from his diet and that for him even small amounts tend to snowball into more and more. Is this posting a public withdrawal from his earlier position?

            Personally, I’m an advocate of gorging oneself periodically. Too many people waste their youth in order to prolong their death.

        2. Good quality chocolate is good for you; “poison” is sugary stuff like chocolate/ candy bars, ex. Mars, Snickers KitKat, etc.  Having some sugar isn’t the end of the world.  Fake sugars are actually worse and more addictive, because they are hundreds of times sweeter than regular sugar, your body ends up craving more sweets after consuming items which contain synthetic sugars are are usually labeled “diet”.  A good rule to healthy eating is to read the ingredients and if the list is too long and full of weird words, don’t buy it.  Also, when grocery shopping stick to the perimeter of the store, and avoid the middle, with a few exceptions, like baking ingredients, rice, etc.

    1. Disclaimer: no idea what Cory does or doesn’t do or what his “philosophy” is.

      That said, many sugar opponents handle this by maintaining that only white sugar is “poison,” preferring brown sugar, molasses or unrefined sugar-molasses-goo instead. There’s niche-market chocolate for exactly those people.

  2. There used to be a really, really, really good chocolatier in Montreal, “Café Toman”.   Some of the photos look a lot like what they used to make. 

    I have to locate this book.  I hope they have roughly the same recipes that they were using.  I was spoiled from any other chocolate after tasting their concoctions.

  3. This is, I believe, the meanest thing anyone could post on a Monday morning…

    I’m going to crave coco all damn week now.

  4. Sigh.  OK, BB – I like you, but this has to stop.  Put a break point in your posts so my RSS reader doesn’t load 50 full size images.  Put it below the first image for all I care – I like chocolate too.  I wasn’t going to click the link to see the pics, and I STILL haven’t looked at them beyond scrolling past them as fast as my page-down button would take me, but click I did.  I clicked the link to come here and ask you to PLEASE use the features built in to the RSS spec for exactly this reason.  Please.

    1. Seriously. I scrolled through several pictures before loudly exclaiming “Mother FUCKER! Who did this?” Then I came here to add my voice to the protest (going through the same scrolling idiocy, not thinking that I could simply go to the end of the page).

    2. Seconded!  Too goddamned long; did NOT bother looking.  Generally speaking, I’m fine with a half-dozen photos regarding something fairly odd, unusual, bizarre, unique, etc.  Maaaybe 10.  I’m a big fan of’s thrice-weekly photo essays.  That being said, honestly, what was the point in this case with posting (60? Did I count that right?) this many photos?  What ever is the point, unless it is specifically as a service to the content owners so their own servers don’t take an earth-shattering dump when 5 million BB nerds come along?
      The last question is an honest one.  I’m genuinely curious because the more I think about it, the more I think that it is odd behavior and now I’m wondering if it isn’t specifically because someone’s worried about someone else’s servers getting thoroughly hosed.

    3.  We’re working on changing the break for RSS readers and looking into pagination for long galleries.

  5. My gods, man, most of us are not alone at work.

    *starts sweating and looking around furtively*

    That cute UPS guy better not show up in the next hour.

    *wandering off to find some cold, cold water*

  6. What gear and technique went into these photos? I find the result far more compelling than most of the professional work I see.

    1. They actually aren’t repeated, it’s just that the person who took the photographs took more than one (delicious) shot. If you notice on the pasta photo, there is much more sauce on the pasta in the second picture than the first. Look closely. 

  7. I had a maki roll with scallops (twice) with spicy chocolate sauce in Moncton, NB a few years back.  The first time it was delicious, which is why we went back a few weeks later, but the second time it wasn’t as good and we felt rushed, even though we were the only two people at this restaurant.  I used to love chocolate, then a few years ago I didn’t eat it for 3 months, and since then I stopped craving it. I’ll still eat it if it’s around and I’m craving something sweet, but it’s never my first choice any more.

  8. Cory, further London chocolate recommendations: Melt, Ledbury Road W11 and William Curley Richmond, Belgravia and Harrods (blimey!) – both a bit off of your usual easterly patch but worth it if you’re in the area.

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