Following his passion and doing something he loves has become an occupation for Paul A. Young. He first trained as a chef, and became a patissier (a pastry chef) for celebrity chef Marco Pierre White; creating beautiful desserts, cakes and patisserie. With a childhood love of chocolate as his inspiration, Paul opened his first chocolate shop in 2006 in London. A Master Chocolatier is a bit like a mad scientist, although in this case the crazy experiments are for developing new flavours, textures and patterns. Paul’s award winning chocolates include all sorts of intriguing flavours, from Marmite truffles, port and stilton truffles, dark sea-salted rochers, hazelnut pralines, passion fruit and raspberry ganaches and sea salted caramels. Delicious! If you’re wondering how he comes up with new ideas, Paul says he’s always open to them, and even has a book that he writes everything down in. He then plays around in the kitchen, spending time where all he does is mix up ingredients and see what comes out!