Moving away from entrepreneurship, Elaine Young quit her marketing job, and did a diploma in Culinary Arts instead.A�Inspired by chefs like Ferran Adria, Pierre Herme and Paco Torreblanca, she became a consultant pastry chef for Nestle, developed recipes and provided training to clients. Now, as a consultant chef for Bliss Chocolates, Young plans to create something unique by marrying French and Belgian methods of chocolate making with Indian ones.
What do you most love about chocolate?
It is very exacting in terms of time, movement and temperature. Once mastered, it allows one to express limitless creative work both visually and in taste. But most importantly, good chocolate is a treat I love! Especially Valrhona Noir Guanaja 70 per cent cacao and Michel Cluizel Grand Lait 45 per cent cacao.
Which chocolate do you use as a base?
For the bars, I used a 70 per cent Single Origin Chocolate. It is made with the finest cocoa beans from Sao Thome, natural vanilla and 100 per cent pure cocoa butter. The aroma is spicy, with roast touches and impressions of cappuccino.
A glimpse into your desi creations.
I ate Indian food all the time to get a sense of what people might like. I played around with a combination of flavours, some totally new but close to the Indiana��s heart.
Most interesting experiment.
Cashew, coconut and curry. It is quite a tricky mix because I did not want customers to feel like theya��re just eating their lunch in a bar!
Current chocolate trends.
Single origin by country or plantation, filled bars and creative combination of flavours including spices, herbs and various infusions. Fruit- based flavours will always be a player, of course.
Any predictions for the future?
Multi-component desserts playing with textures and flavours, reduction of the sweetness level where the main ingredient shines through. We will see an oxymoron of adventurous combinations and very simple classic desserts made from good quality ingredients.
At 12th Main, Indiranagar.
a�� Aakanksha Devi