Andrew Baker, author of the recently published From Bean To Bar: A Chocolate Lover’s Guide to Britain, talks about some of his favourite chocolate spots in London…
London is full of secret and out-out-the-way chocolate spots – some of them destined to remain out of the public eye.
The Queen’s favourite chocolates, for example, are made by the Prestat company in a marvellous factory crammed with delicious and exotic ingredients – and almost in the shadow of the prison at Wormwood Scrubs. As well as Her Majesty, Prestat’s lovely truffles were a favourite of the author Roald Dahl, of Charlie and the Chocolate Factory…but this particular chocolate factory remains off-limits to visitors.
The same goes for the premises in Bethnal Green at which Phil Landers is currently the only person in the entire metropolis making chocolate from scratch, or “from bean to bar” as the technique is properly known. Phil’s lovely bars are available from his website and might be said to be the authentic taste of London chocolate.
But one place where you can both enjoy the finished product and – from time to time – watch it being made and chat with the master behind it is Paul A Young’s eponymous shop at 143 Wardour Street (pictured).
This long-established thoroughfare has existed along its present course since at least the 16th century, and in its time has been justly celebrated as a location for the stars of the music industry (David Bowie and The Jam, among many others) and the movie industry, which still retains a hefty presence.
PICTURE: Google Maps
But Young’s lovely purple corner shop has become a celebrated place of pilgrimage for fans of all things chocolatey.
The ginger-bearded, twinkly and genial Young has become one of Britain’s best-known chocolatiers through frequent appearances in print, online and on television, most notably making the treats of yesteryear in the deliciously nostalgic series The Sweet Makers.
But there is substance behind the fluency and charm: years of training as a pastry chef, working at an early stage with the superstar chef Marco Pierre White, and years of experience in the kitchens of his shops.
There are branches in Camden and Threadneedle Street in the City, but the most substantial outpost of his empire is here in Soho. This is a must-visit location not only for fans of filled chocolates – for Young is one of the finest exponents of those of those in the world – but also for barflys, because he stocks a full range of bars made by the wonderful Cleethorpes bean-to-bar maestro Duffy Sheardown. What is more, Young serves an enormously tempting cup of hot chocolate ladled, in the winter months, from a glorious copper cauldron steaming in the shop window. What better way to lure in customers on a chilly day?
The Barnsley-born Young is often to be found exploring new flavour combinations in the kitchen in the shop’s basement. There are frequent chocolate-making classes here as well, and there is no-one better at imparting, in a kindly and witty manner, the mysteries of tempering and ganache-making.
But he is at his best inventing wonderful new combinations of fine chocolate and delicious fillings, and it would be a foolish visitor to London who departed the capital without sampling at least several of Young’s most celebrated truffles – the Marmite version, for example, which I adore, the beer and crisp version made with Camden’s Brewdog ale, or the homage to his roots in the Yorkshire tea and biscuit truffle.
These and many, many more are laid out in mouthwatering rows in the Wardour Street shop, freshly made and so to be consumed as soon as possible. That is not a difficult piece of advice to heed.
From Bean To Bar: A Chocolate Lover’s Guide to Britain: is published by AA Publishing.