Having started in patisserie before specialising in chocolate, Paul A. Young has been in the chocolate business for nearly 20 years. We got his top tips on how you too can make exceptional chocolate treats in your own kitchen.

Chocolate can be an intimidating ingredient but Paul says chocolate desserts at home shouldn’t be daunting. The simplest way of using it is to melt it properly and use as a dip. Just buy the best chocolate you can and then get creative with dips. Whether you like fruit, biscuits or marshmallows, the choice is yours – have fun!

Paul says it’s worth giving the chocolate fountain a miss as the ones you see in restaurants are actually made by mixing chocolate with vegetable oil. This is to keep the whole thing running smoothly for as long as required. For the best chocolate taste it’s better to not water down the product. A tasty dip is far better than a tasteless fountain.

For a minimum effort, maximum taste dessert Paul suggests mixing your chosen melted chocolate with cream cheese and icing sugar. Leave to set in the fridge and you have an easy dessert ready for later!

In common with most chefs, Paul believes the best produce to use is what’s in season. Whether that’s berries in the summer or a warming liqueur in the winter – thinking seasonally can seriously improve your chocolate experience.

If you’d like to turn things up a notch, making your own chocolate sauce or salted caramel is the natural step up from simply melting. Paul suggests drizzling this on ice cream or a chocolate dessert for an extra shot of indulgence. And you can boast about if you’ve made it yourself too.

Paul’s top all-season ingredient is salt. The humble seasoning can work subtly to enhance the natural cocoa flavor, as well as a core ingredient against darker chocolates and caramels. Salted caramel is what Paul is renowned for. Salted caramel and chocolate tart recipe

Berries are next on the list. Thinking seasonally, a zingy strawberry or raspberry works for summer, whereas a blackberry would work superbly for winter flavourings. Strawberry rocky road recipe

An arguably more surprising final addition to the ingredients list is herbs. We all know chocolate and mint is a tasty pairing – but what about fennel, basil or even rosemary?

Be careful though, of all the things to pair with chocolate, synthetic flavorings are Paul’s least favourite. Calling out strawberry imitations in particular as unpalatable, he advises that you use real extracts or preferably the whole ingredient itself for the best flavour.

Another consideration when creating chocolate combinations is not to be put off mixing flavours you usually don’t like. Paul says that once he did a tasting with someone who hated whiskey but was won over after sampling a whiskey-infused truffle. You may not like the flavour on its own but, with the right chocolate, the subtle taste could hit the spot.

When it comes to making your own chocolate, Paul says it’s great to go wild and use wine, beer or even tea in place of a recipe’s liquid ingredient. Earl Grey truffles or red wine-infused chocolate bars are the perfect way to impress guests or even give as a homemade gift.

As for what chocolate you wish to pair with your chosen flavours, Paul’s suggestion is to go with what you personally enjoy, as opposed to buying something more expensive but less enjoyable. Cadbury’s Dairy Milk is Paul’s top British chocolate pick but why not choose your favourite to give yourself the perfect base!

When thinking about making your own truffles, hand rolling is the easiest technique. These can then be rolled or dusted with more cocoa for a professional finish.

Moulded chocolates, however, are a lot trickier. Unless a very competent chef, Paul suggests leaving anything with a different centre or layers to the professionals as they’re the most difficult. If you do feel like experimenting, ice cube trays are a great beginners mould.

Chocolate is very versatile and easy to add to a number of drinks to spice them up. A great idea instead of a dessert is an indulgent after-dinner drink such as a Chocolate Martini. Paul even suggests a Mint Chocolate Martini, with a dash of mint extract, as a play on after-dinner mints.

If Martinis aren’t your thing, Paul’s other top alcoholic pairing suggestions are rum, cognac and whiskey.

If you aren’t a big drinker, pimping your hot chocolate is another easy way to delight your taste buds – and those of your guests too! After making your perfect hot chocolate, Paul suggests adding a whole range of extras to take it to the next level, including salted caramel, fudge, salt or spice, coffee and even marmalade, for the perfect chocolate orange treat. Just stir in and enjoy.

And for the summer? Make your hot chocolate as normal then leave to cool before pouring over ice for a delicious chocolate milkshake treat.

For further advice on pairings and much more, Paul has The Chocolate Man channel on YouTube. His aim with the short videos is to cover the fundamentals, using his expertise to translate intimidating techniques into something fun and do-able for any home chef.

Paul’s parting words are simply to enjoy. Never force yourself to like anything because someone has told you to and don’t try to limit your enjoyment of chocolate for the sake of calories. Chocolate is a treat, so indulge in what you love, not what you’ve been told to like.