Pam Williams

  • Chocolate Masters Hangout #16: White Chocolate

    95 views 1 week ago
    (Originally broadcast 22 Sept 2015)

    White chocolate deserves your love!

    White chocolate doesn’t always get the same attention as dark chocolate, or even milk chocolate. In the minds of some, it’s not chocolate at all. And while it doesn’t contain cocoa liquor as dark chocolate and milk chocolate do, white chocolates have their own unique flavor profiles and pair wonderfully with other fruits, nuts, or spices to create creative and delicious chocolates and confections. In this hangout we will be talking about ways in which chocolatiers and chocolate makers work with white chocolate, what makes a good quality white chocolate and some of the flavor profiles available, innovative white chocolate products and pairings, and some of the challenges of working with white chocolate. So don’t stay in the dark, come and learn more about white chocolate! 

    Chocolate expert: Jan Schubert, Original Beans
    Chocolatier: Glenn Knowles, Gem Chocolates
    Moderator: Alysha Kropf, Ecole Chocolat
    Producer: Robert Ouimet, Big Snit Media

    About our Panelists:

    Jan Schubert, Cacao Conservation Leader, Latin America, Original Beans

    In search of the origins of cacao in South America, Jan learned everything about this delicious fruit & and its multilayer manufacturing process from the bottom up. Known as “Mr. Bean”, Jan oversees the Original Beans projects in Latin America and is frequently asked to pass on his knowledge through lectures. As a Conservation Cacao Leader, he is responsible for many environmental and cocoa projects at Original Beans, and goes on the hunt for new, undiscovered varieties.


    Glenn Knowles, Gem Chocolates

    Glenn Knowles was part of the wave of baby boomers who traded executive positions in finance for artisan food. A former director of operations at the stock exchange, Glenn wanted more out of life and to explore his entrepreneurial spirit. He pursued chocolate by happenstance by registering for Ecole Chocolat’s program after hearing about it from a friend. Within a few short weeks, he discovered that when his love for chocolate was combined with chocolate-making skills, beautiful chocolates were the result. A few months after completing the EC program in 2009, he launched Gem Chocolates. Initially selling online, Glenn yearned for a shopfront location and in 2011 opened his shop in Vancouver’s Kerrisdale neighbourhood and has developed a loyal and growing following. And to think that Glenn is also a distant relative to Laura Secord, a Canadian heroine and namesake for a Canadian confections company…it was meant to be!

    http://gemchocolates.ca/ Show less
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    Focus on chocolatiers, their chocolate artistry and vision for their products.
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  • Chocolate Making Play all

    Focus on chocolate making from the bean and all that entails both from understanding how cocoa beans are grown to process them into chocolate.
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