Tasha and Paul follow on from their hot chocolate adventure to show us how to temper chocolate into an amazing chocolate bar. The mould for this chocolate bar is a scaled down version of the Parthenon frieze and was made by the British Museum facsimile maker.
To find out more about the history of chocolate, read Tasha’s article on her 18th century chocolate champions on the British Museum blog, or visit her website http://www.avmcuriosities.com/ to see what else she’s been up to.
Paul A. Young is a groundbreaking and inspirational chocolatier who is at the forefront of the British chocolate scene. You can find out more about his work here: http://www.paulayoung.co.uk