What characteristics should one look for in perfectly tempered chocolate?
Shiny, smooth, and the texture is hard and crunchy. THAT is tempered chocolate. What aspects of chocolate have prompted you to share your passion with others in both your cookbooks and your television shows, Dessert Circus and Chocolate with Jacques Torres? Chocolate is a magic product. It used to be the food of the gods. Chocolate used to be the beverage you drank when you spent the first night with your wife. Chocolate was the drink before you went to war to give you courage. Chocolate today is a mystic product. When you’re in an elevator, and you have to say one word that will capture everyone’s attention-young and old – say “chocolate” and I guarantee everyone will stop what they’re doing to look at you. It’s a universally loved product. At the time I started, there was really no chocolate in New York. So I thought, “I’ll have no competition” and I’ll be the Mr. Chocolate of New York. You’ve received many awards, including the prestigious Meilleur Ouvrier de France Patissier compet
