Spent last night at the opening of Paul A Young's new chocolate shop, was forced to eat very nice chocolates whilst Mr. Young's lackeys poured me champagne to clear my palette. Has a nice chat with the chief henchman who explained how the relative diffusion rates of different esters gave a layered taste and how they'd been working out how to get the crispness right using the Diamond Light Source.
It may not shock you to learn that the choccies are reassuringly expensive...
Paul A Young Fine Chocolates
It may not shock you to learn that the choccies are reassuringly expensive...
Paul A Young Fine Chocolates
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