Paul A. Young, the chocolatier behind Paul A. Young Fine Chocolates in London, developed a truffle using white chocolate, Madagascar vanilla, and prune puree to sell at his shops before Easter. According the Young, the idea behind the creation was inspired by a more traditional custard-and-prune dessert pairing. This could be good timing: Mintel reports that 49% of consumers in the U.K. purchase chocolate around Easter. Read the whole story here.