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Jacques Torres Recipes - Yahoo Recipe Search
YummlyJacques Torres' Secret Chocolate Chip Cookies With Chocolate-chip Cookies, Butter, Granulated Sugar, Brown Sugar, Large Eggs, Pastry Flour, Bread Flour, Salt, Baking Powder, Baking Soda, Vanilla Extract, ChocolateFood52A beloved recipe for good reason, Jacques Torres' epic cookies are packed with gooey puddles of melted chocolate chips. The cake flour leaves them extra chewy.YummlyLove it. Go to recipe for chocolate chip cookies!!Food NetworkFood and WineThis super-chunky dark-chocolate bark from chocolatier Jacques Torres only requires a few ingredients — dark chocolate, roasted whole almonds, and salted roasted pumpkin seeds and sunflower seeds. Video: Jacques Torres demonstrates this recipe More Great Chocolate DessertsFood52Recipe for sugar cage comes from Jacques Torres. And the recipe for chocolate roses from Chocolate Wedding Cake By The Canadian Living Test KitchenEpicurious_**Editor's note:** The recipe and introductory text below are excerpted from Jacques Torres's [](http://www.ecookbooks.com/products.html?affiliateID=16283&item=D891)_[Dessert Circus at Home](http://www.ecookbooks.com/products.html?affiliateID=16283&item=D891)_. To read more about Torres and his chocolate factory, [click here]( http://www.epicurious.com/features/chefs/torres)._ This is a candy everyone likes. Truffles are quite simple to make, and the process will be more fun if you have a friend to help you. Time is the biggest element in this recipe. It will be easier if you have the tempered chocolate ready and all the desired toppings spread out on parchment paper-covered baking sheets. Be sure to use a good bittersweet chocolate. Once I was giving a class on truffles. Most places have the big professional immersion blenders available for me to use. I started making the ganache, and while it was mixing I pulled the mixer up a little too far, which caused the chocolate to be sprayed everywhere by the blade. I quickly dropped the blade back into the chocolate and looked down at my clothes. I was in my white chef's coat, but when I saw my clean coat, I started to smile. I like to be clean when I'm working. Then I looked at the audience in the front row. They were all licking themselves! Be careful when working with chocolate!Food NetworkThis savory, barely sweet, recipe is my take on a basic peanut brittle I was given as a gift from a friend. She made it from a Jacques Torres recipe. I adapted the recipe to include mixed nuts, chili, cinnamon and a bit less corn syrup. I also roast the nuts to develop their flavor before using them in the candy brittle.Food and WineTo give this simple dish another layer of flavor without adding much fat, chef Jacques Torres glazes chicken and vegetables with a bit of honey and cooks them until they are deeply caramelized. More Great Chicken Recipes
