Famous chocolatier Jacques Torres offers handcrafted and preservative free chocolate, desserts, and beverages all made in Brooklyn, NY.
Jacques Torres Chocolate is committed to creating fresh, authentic and handmade artisan chocolates for chocolate lovers everywhere. We use only all natural ingredients of the highest quality so our food not only tastes better – it is better. From our renowned chocolate bon bons, award winning hot chocolate, decadently rich chocolate chip cookies to all natural ice cream, Jacques Torres Chocolate is proud to produce REAL food boasting with REAL flavor. We believe in delivering the highest quality desserts without taking any shortcuts or adding any preservatives, extracts or “essences.” Established in 2000 in New York, Master Pastry Chef Jacques Torres’ American Dream of creating chocolate factories and retail boutiques come true. But the real story began In 1986, whe he became the youngest pastry chef in history to earn the prestigious Meilleur Ouvrier de France (Best Craftsman of France) medal in pastry. Fondly known as "Mr. Chocolate", Jacques Torres combines traditional French techniques with his vast knowledge and passion for the culinary arts to produce luxe, creative and edgy chocolate treats inspired by the innovative spirit and energy of the city. Jacques Torres Chocolate is quintessential New York. Real. Authentic. Original.
Bonjour, I am Jacques Torres and welcome to Tuesday Tea. I have the world Monsieur Chocolat or Mr. Chocolate on my jacket. So when we use a mold, the first thing that we do, we do what we call a shell. So in order to make a shell, we need to use tempered chocolates. So the chocolate now is tempered at about 90u00b0C. With a little ladle, we are going to pour a little bit of that chocolate in the air-by the way, this is a polycarbonate mold. So those are pretty good molds. If you have this type of mold, you certainly keep it for a very long time. So when you have the chocolate inside the cavity of the mold, what you want to do is scrape this mold And then we're going to reverse the mold over. Okay, there we go. I'm going to put that into the refrigerator just Now that I have the shell into the refrigerator, it's time for me to make what we call the ganache. The ganache is the filling of the chocolates. So I have in front of me 120 grams of heavy cream. Okay, so I need about 16 grams of honey. Sometimes when you make a ganache, mixing the cream, which contains water, and chocolate will contain fat. The fat and the water doesn't mix very well together. By adding a little bit of sugar, Okay, so I'm going to do that into my stove. And I have 140 grams of chocolate. This chocolate is a 60% cocoa content. And I have 16 grams of butter that I will put after when the temperature goes down. Okay, the cream boiled. I'm going to add my chocolate to it. Okay, so that's going to melt very gently. And because I want to use that relatively fast, I'm going to put this ganache into a glass bowl. I So this way, my butter is going to stay very creamy. And that brings creaminess to your ganache. So my ganache now is under 90 degrees. It's actually 86 degrees. So it's way under the melting point of the chocolate. So I can put the ganache into the mold. You can do it with a piping bag, or you can make what you call in French a cornet with parchment paper. I'm just going to create a cone. So now I'm going to use the ganache and put the ganache inside this paper cone. Okay, so remember to leave about 1u20448 of an inch from the top. So this way you have a little bit of space to close those mongons. Okay, so I'm going to actually put them in the freezer for a couple of minutes. Just so I put my chocolates into the freezer. And then now you can see the ganache doesn't move anymore. It's not liquid anymore. So I'm going to take a little bit of tempered chocolate and just go over A little bit of all just close them. Now I'm going to put that back into the freezer. Actually you can see on the back here some of the chocolate's already shrink. The chocolate shrink from the mold and some of them didn't shrink yet. So I have to put that back into the freezer. So I leave the chocolate a few minutes into the freezer. And then when you look on the bottom you can see that none of those chocolates stick. You can see there is air between the chocolates and the mold. So what you want to do now is bend the mold one side, bend the mold the other side, take it in front of you and voila, chocolates are out. That worked. I hope that helped.