If heaven is a place on earth it is wherever you’ve got your chops around a Paul A. Young chocolate brownie.
I had the great privilege of seeoing these brownies being made in his kitchen below his Islington shop and when you see the process of them being made and compare it to your own mistake-laden attempt as I did making my own, you appreciate fully appreciate the quality of the ingredients used and the expertise of a master craftsman.
Each square of chocolate brownie measures about 2.5″ (6.5cm) wide but contain an immeasurable amount of chocolate satisfaction. As I’m very partial to brownies and have reviewed quite a few here, you can definitely tell the difference between ‘ordinary’ chocolate used and when the superb Valrhona is used.
Often chocolate brownies use chocolate with a medium cocoa content, but the Paul A Young brownies are created using 70% cocoa which gives it a very robust flavour that fairly vigorously massages your taste buds without being excessive. At the end of each mouthful you’ll witness a nutty aftertaste which lingers in your mouth for a fair while. This certainly isn’t a chocolate brownie that you’d consume in seconds without noticing, or indeed, savouring every romantic moment.
It’s the texture that really astounds me. It’s so easy, as I’ve found to create dry and crisp brownies. Or even under-do them so they’re a clone of a Gu pudding. But the Paul A. Young brownies are moist without being damp, they’re also soft without falling apart. If you gently prod the brownie it surrenders but then recovers its shape as you withdraw your finger.
No related posts.Lee McCoy