Glenn Knowles: Where the Gem Chocolate Magic Happens
We head right to the kitchen, where the chocolate is heating, then cooling, and reheating, a process which, Glenn Knowles explains, “breaks down sugar and fat molecules,” reforming, then bonding them, which “gives the snap and shine of tempered chocolate.”
Snap and shine indeed! In fact, these chocolates are so beautiful, that people are reluctant to eat them at first. They want to sit and look at them a while.
“My whole concept is an experience, not just eating chocolate,” says Knowles. “An experience that includes how they look, how they’re packaged, how they smell, and then the flavour. It’s not about eating a whole box in one sitting.”
I watch as he pours the chocolate into shell molds and jiggles the tray to remove the air bubbles. Then he scrapes the excess chocolate off the bottom of the mold and puts the tray aside to let the chocolate set for a couple of hours.
Next, Knowles turns to making ganache fillings—fruit peel, tea, or spices in cream, which he heats, then cools to allow the flavour to infuse.