Why not celebrate one of the best weeks of the year - National Chocolate Week – by making your own chocolate.

Top chocolatier Paul A Young gives you a helping hand with these seven tips.

Top chocolatier Paul A Young gives you a helping hand with these seven tips.

  • Use the best chocolate you can afford, and avoid using chocolate that contains vegetable fat.
  • Be creative and use ingredients you love even if they are unusual and different.
  • Keep it simple and pure using natural ingredients.
  • Don’t refrigerate solid chocolate as it will get wet and become sticky – this is called a sugar bloom where the moisture dissolves the sugar in the chocolate.
  • Add alcohol to preserve your finished truffles.
  • Never add anything water-based to chocolate when making bars as this will cause the chocolate to seize into a ball, making it unusable.
  • As if you could resist, always eat your hand-made chocolates soon after that are made as they can taste stale very quickly.