{"id":762,"date":"2015-10-09T14:16:00","date_gmt":"2015-10-09T14:16:00","guid":{"rendered":""},"modified":"2018-05-22T03:36:31","modified_gmt":"2018-05-22T03:36:31","slug":"upcoming-event-spend-an-evening-with-a-chocolatier-paul-a-young","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2015\/10\/upcoming-event-spend-an-evening-with-a-chocolatier-paul-a-young.html","title":{"rendered":"Upcoming Event: Spend an Evening with a Chocolatier, Paul A. Young"},"content":{"rendered":"<div style=\"clear: both; text-align: center;\"><a href=\"https:\/\/i0.wp.com\/www.pastrysampler.com\/blog\/wp-content\/uploads\/2015\/10\/paul-a-young.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" border=\"0\" height=\"320\" src=\"https:\/\/i0.wp.com\/www.pastrysampler.com\/blog\/wp-content\/uploads\/2015\/10\/paul-a-young-200x300.jpg?resize=213%2C320\" width=\"213\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<p>Okay, if you&#8217;re from, or planning to be in, the UK on the 13th of October, this event sounds really fun. Paul A. Young, London chocolatier, will be giving a demonstration on marble tempering after taking his guests on a special trip from chocolate bean to chocolate bar, and details what single origin and rare chocolate is all about.<\/p>\n<p>At \u00a3175 per person, it isn&#8217;t cheap, and it is limited to 8 people per class. But if you wanted to spend an evening that exclusively revolves around high end chocolate, this would be the class. I only wish I was there to join. I would LOVE to be there \ud83d\ude42 Details below.<\/p>\n<ul>\n<li>Event: Paul A Young Fine Chocolates &#8211; An Evening to Celebrate Chocolate Week.<\/li>\n<li>When: October 13, 2015, 6pm to 9pm.&nbsp;<\/li>\n<li>Where: At his Soho, London store on 143 Wardour Street.<\/li>\n<li>Details: Comfortable clothes recommended; arrive 10 minutes before the class starts.<\/li>\n<\/ul>\n<ul><\/ul>\n<p>If you are not already familiar with Paul A. Young or his chocolates, watch the video below. Sign up and book by calling their store. Visit <a href=\"http:\/\/www.paulayoung.co.uk\/2013\/how-to-make-chocolates-an-evening-with-paul-a-young-2\/\" target=\"_blank\">Paul A Young&#8217;s event page<\/a> for contact info. Enjoy!<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/player.vimeo.com\/video\/38027439?byline=0&#038;portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen><\/iframe><\/p>\n<p><i><span style=\"font-size: medium;\"><span style=\"font-family: Times,&quot;Times New Roman&quot;,serif;\"><a href=\"https:\/\/plus.google.com\/u\/0\/+ReneeShelton\/about\" target=\"_blank\">+Renee Shelton<\/a><\/span><\/span><\/i><br \/><i><span style=\"font-size: medium;\"><span style=\"font-family: Times,&quot;Times New Roman&quot;,serif;\">Twitter: @<a href=\"https:\/\/twitter.com\/121degreesC\" target=\"_blank\">121degreesC<\/a><\/span><\/span><\/i><br \/><i><span style=\"font-size: medium;\"><span style=\"font-family: Times,&quot;Times New Roman&quot;,serif;\"><a href=\"http:\/\/pastrysampler.com\/\">PastrySampler.com<\/a><\/span><\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Okay, if you&#8217;re from, or planning to be in, the UK on the 13th of October, this event sounds really fun. Paul A. Young, London chocolatier, will be giving a demonstration on marble tempering after taking his guests on a special trip from chocolate bean&nbsp;<a class=\"read-more\" href=\"https:\/\/www.pastrysampler.com\/blog\/2015\/10\/upcoming-event-spend-an-evening-with-a-chocolatier-paul-a-young.html\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1132,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[275,1],"tags":[274],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.pastrysampler.com\/blog\/wp-content\/uploads\/2015\/10\/paul-a-young.jpg?fit=682%2C1024&ssl=1","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-ci","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/762"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=762"}],"version-history":[{"count":2,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/762\/revisions"}],"predecessor-version":[{"id":1315,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/762\/revisions\/1315"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media\/1132"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}