Paul A Young Fine Chocolates

Have you tried my Golden Milk chocolate yet? Drop in this weekend to taste its warming blend of 66% Caribbean dark chocolate, Guittard Chocolate Company 35% white chocolate, coconut milk, turmeric, peppercorns, ginger and cinnamon

New to the truffle table is my Masala Chai – made with Guittard Chocolate Company 65% Colombian dark chocolate, 38% milk chocolate, unrefined cane sugar, cardamom, cinnamon, ginger, cloves, black pepper and Yorkshire Tea, it’s perfect for adding some spice to a drizzly day

My #IndianSummer collection continues to grow! In stores now are my Tamarind Caramel chocolates, made with Guittard Chocolate Company 38% milk chocolate, 55% Venezuela milk chocolate, butter, light muscovado sugar, double cream, Maldon Sea Salt and tamarind paste

Thanks for having me #FTWeekendFestival – just finished my bean to brownie tasting at the How To Spend It, Financial Times stage!

Here at #FTWeekendFestival – join me at The How To Spend It tent at 5pm for a bean to brownie tasting

Have you booked your tickets for FT Weekend Festival yet? Join me at 5pm tomorrow (Saturday) for an ultimate chocolate tasting!

Feeling inspired by the tray bakes on last night's episode of The Great British Bake Off? Give my classic chocolate fudge brownies a go, with the option of different flavour additions!

If you missed my Facebook Live with Anantara Siam Bangkok Hotel for the 19th World Gourmet Festival this morning, you can watch it back for a plated dessert recipe, how to temper chocolate and more!

I’m having a wonderful time at the 19th World Gourmet Festival in Bangkok so far! Make sure to join me for a Facebook Live Masterclass tomorrow at 9am (UK time) over on the Anantara Siam Bangkok Hotel page, where I’ll be sharing some of my unique flavour combinations and chocolate creations, with top tips for aspiring chocolatiers

Tempering chocolate is a wonderful way to elevate your bakes and creations – check out my easy guide!

Another batch of hand rolled Champagne Truffles just in time for the weekend!

Have you tried my new 65% Pecan Praline Bar? Snapped here by @steven_ate_it on Instagram, it’s made with Guittard Chocolate Company 65% Peruvian dark chocolate and 38% milk chocolate, pecan praline, toasted pecans and Maldon Sea Salt, it’s the ultimate solo indulgence

Get #GBBO ready with one of my brownies – this one is my Dark Chocolate Vegan Brownie, snapped by @tinietempeh on Instagram! Kishani kindly described it as one of the best vegan brownies out there, with "a perfect cocoa richness, density and texture." Perfect for satisfying those #BakeOff cravings!

Catch me taking part in The Big Bake at Newstead Abbey today!

Treat yourself this #BankHolidayWeekend, with exciting new chocolates from my #IndianSummer collection for you to try! This is my Peshwari Naan, with 72% dark and 38% milk chocolate, almond, coconut cream, butter, cream, California Prunes purée, naan bread, desiccated coconut and Maldon Sea Salt

Check out my brownie making masterclasses, courtesy of olive magazine

I had a great time working with Adam Handling earlier this week on an upcoming project! Watch this space

Have you tried my Tobacco Caramel? Made with 65% Dominican Republic Dark Chocolate, 38% Milk Chocolate by Guittard Chocolate Company and Tobacco Infused Caramel