Soreen malt loaf is one of those things that I remember loving as a child. Thick, doorstop sized slices of the stuff, smothered in butter. Recently I rediscovered the joys of malt loaf, so I was hugely excited to hear Paul A. Young had been experimenting with a Soreen truffle and had to try one for myself.
Actually, I had to try four for myself. Just to be sure.
These Soreen truffles are large, with a hard, slightly sticky, slightly crispy shell. But he first thing you notice about them is the rich, malty aroma. For me, it’s a smell that brought those childhood memories flooding back.
The shell is made from thin chocolate and is covered in tiny, malty pieces that give instant flavour as soon as you bite into the shell. I’m not entirely sure how Paul achieved that, but that’s why he’s a master chocolatier and I’m just a chocolate eater.
Inside is a soft, smooth, malty ganache. It’s so soft that it’s almost liquid. The flavour is a little more subtle than I had expected, and I found myself craving the fruitiness of the malt loaf I remember. But it’s still deliciously smooth and malty with the perfect amount of dark chocolate to balance the flavour.
But if you want to get your hands on these yourself, there is a catch.
Paul has just made a single batch of Soreen truffles, and they’re only available from his Wardour Street shop.
When I visited on Sunday, supply was already very limited, so if you want to try them for yourself, you’re going to have to get down to Soho within the next couple of days.
If you don’t make it in time, there’s still plenty of other amazing creations to try. Paul’s been very busy lately creating his Autumn range, and you might even be able to get a sneak peak of his deliciously fruity Christmas brownie if you ask nicely…