COUVERTURE OPERATION

“Coming soon,” read the caption on Gregory Czarnecki’s Instagram feed almost four years ago. “What’s that? It looks incredible!” someone commented. There was no further explanation, just a series of grinning face and heart-eyes emojis by other followers. The award-winning, French-born chef likes to keep people guessing, you see, and the photo he posted of those intriguing orange droplet-shaped objects was the first clue to his new obsession – handmade bonbons designed to be served at the end of the 15-course dégustation menu at The Restaurant at Waterkloof.

Gregory’s chocolate collections, the result of countless hours of experimentation in colour and flavour, have since