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	Jacques Torres : Hosts / Celebrity Chefs : TV : Food Network
		Jacques Torres grew up in Bandol, France, a small town in the southern region of Provence.
		In 1996, Mr Maccioni "closed" Le Cirque and in April of 1997, the new Le Cirque 2000 was born, with a $1,000,000 pastry kitchen built to Jacques' specifications.
		Jacques is dedicated to providing a training ground for future professionals in the field.
	www.foodnetwork.com /food/jacques_torres/0,1974,FOOD_9890,00.html (638 words)

	A Guide to Jacques Torres Chocolate
		Jacques Torres Chocolate sits snugly in the cobbled-street heart of Dumbo, among squeaky new galleries and restaurants, warehouses-soon-to-be-lofts and picturesque views of various bridges.
		Which is no accident, since Jacques Torres grew up in Provence, was a pastry chef's apprentice by the age of 15, and went on to numerous prestigious positions in the French pastry world.
		Some of the must-have flavors are as follows: Bandol Breeze, which is named for Torres' hometown of Bandol, and is also one of the fastest-selling pieces, combines a thin layer of jam-like apricot pâte de fruit and a moist, flavorful layer of almond marzipan, and is topped off by bittersweet dark chocolate.
	www.freewilliamsburg.com /february_2003/chocolate.html (1044 words)

	Chocolate with Jacques Torres - Wikipedia, the free encyclopedia
		Chocolate with Jacques Torres is an North American television cooking show hosted by renowned pastry chef and chocolate aficionado, Jacques Torres.
		The show is filmed in the United States and France, occasionally in Torres' home town of Provence.
		Torres often describes techniques viewers can use to make their own at home.
	en.wikipedia.org /wiki/Chocolate_with_Jacques_Torres (143 words)

	Jacques Torres Chocolate - About Jacques
		Jacques is the author of two cookbooks, "Dessert Circus, Extraordinary Desserts You Can Make At Home" (published by William Morrow and nominated for a 1999 James Beard award) and "Dessert Circus At Home" (it received the 1999 ICR World Cookbook award).
		Jacques Torres Chocolate, MrChocolate.com LLC specializes in fresh, hand-crafted chocolates that are free of preservatives and artificial flavors.
		Jacques Torres Chocolate is located at 66 Water Street, Brooklyn, NY 11201 in the fashionable neighborhood of D.U.M.B.O. (down under the Manhattan bridge overpass).
	www.jacquestorres.com /jacques.aspx (738 words)

	washingtonpost.com: Milking Chocolate
		Chocolate himself, Jacques Torres, smiling in a white chef's outfit, surrounded by his brightly packaged confections and hemmed in by fans who want a photograph, or an autograph, or both.
		Torres, 45, was raised in the south of France and has an accent that is so perfect for his profession that it ought to be faked by anyone with a baking sheet.
		Torres can't be baited into an anti-Snickers tirade, and though he'd never use the ingredients found in say, a Kit Kat, he seems sincerely impressed by the success of American candy makers.
	www.washingtonpost.com /ac2/wp-dyn/A48405-2004Nov13?language=printer (1009 words)

	Mr. Chocolate (Site not responding. Last check: 2007-10-23)
		Jacques Torres Chocolate in Brooklyn and Jacques Torres Chocolate Haven in Manhattan.
		He specializes in fresh, hand-crafted chocolates free of preservatives and artificial flavors.
		Chocolates are available for both retail and wholesale customers.
	www.mrchocolate.com (41 words)

	Jacques Torres Chocolate Haven
		Jacques Torres, pastry chef and TV Food Network star, certainly isn’t resting on his laurels.
		It is an expensive piece of real estate but Torres is gambling that opening his factory to his cadre of chocolate fans will be a success.
		Torres manufactures a full line of products including bonbons, bars, and hot chocolate mixes, to stock his two chocolate shops and supply wholesale customers.
	chocomap.com /101-torres.php (199 words)

	foodite: Mr Chocolate, Jacques Torres
		After Jacques Pepin demoed his knife skills at the FCI, it was turn for another one of their deans to showcase the school to prospective and enrolled students.
		This time it was Jacques Torres, dean of Pastry Arts, and the subject matter of the demo: chocolate, of course.
		I like dropping by for a cup of classic hot chocolate or a bar of Trinitario and watching his "oompa-loompahs" do their thing through the large windows looking in to the manufacturing rooms.
	foodite.blogspot.com /2006/02/mr-chocolate-jacques-torres.html (365 words)

	Pastry Chef Jacques Torres of Jacques Torres Chocolate and dessert recipes on StarChefs
		Jacques Torres is ranked among the top pastry chefs in the world.
		Jacques entered the world of baking in his hometown of Bandol in the southern region of Provence at the tender age of 15.
		Jacques served as a consultant to Cointreau and Valrhona chocolate, participated in the rededication ceremonies of the Statue of Liberty with Presidents Mitterand and Reagan and spent culinary weeks in Tokyo, Sydney, Melbourne and Spain.
	www.starchefs.com /chefs/JTorres/html/bio.shtml (566 words)

	Chocolate Soup - Jacques Torres
		“Chocolate Soup is one of Chef Jacques’s creations for Le Cirque, in New York, where he is famous for his innovative desserts.
		First he cuts it into flakes 1/4 inch thick by holding his large chef’s knife at an angle to the chocolate; he presses down hard on the back of the blade so the chocolate pieces flake away.
		The chocolate should have warmed; test by poling the tip of a small knife down through the meringue into the chocolate and bananas.
	www.labellecuisine.com /Archives/Chocolate/Chocolate%20Soup%20-%20Jacques%20Torres.htm (925 words)

	tastingmenu.com - Jacques Torres Chocolate, New York, NY, tasted on February 21, 2004
		Jacques Torres Chocolate, New York, NY, tasted on February 21, 2004 — I'm a big fan of hot chocolate, and not just when it's snowing out.
		When I heard that there was a spot in Brooklyn, a self-styled "chocolate factory" created by Jacques Torres, former pastry chef at Le Cirque, I knew we had to make a stop there.
		While there were a zillion chocolate treats (I didn't see a chocolate river) we were there for one reason, and one reason alone.
	www.tastingmenu.com /archive/2004/11-november/20041101.htm (449 words)

	Monsieur Chocolat
		Torres, 44, has an insatiable appetite for new ideas and is eager to take risks, with unusual recipes (martini truffles, anyone?) and unconventional machinery and techniques.
		For Torres, the answer is intuitive: Continue improvising, trying new recipes, listening to customers, and, of course, tasting more chocolate.
		Torres has a knack for adapting the manufacturing process to fit his recipes.
	www.fastcompany.com /magazine/79/chocolate.html (1366 words)

	Jacques Torres Chocolate - Chocolate Reviews - The Food Paper
		Chocolate) has been working with pastries and chocolate since he was 15 years old.
		In December of 2000, Jacques embarked upon yet another adventure in the form of a chocolate factory and adjoining shop in the up-and-coming area of DUMBO (Down Under Manhattan Bridge Overpass) Brooklyn.
		Aside from the glass case of individual chocolates, there are shelves of bags and tins with everything from chocolate cornflakes to chocolate lollipops to wedding favors.
	www.thefoodpaper.com /features/jacques_torres_chocolate.html (256 words)

	Caramelized Nuts recipe from Pastry Chef Jacques Torres of Jacques Torres Chocolate
		Slowly add one-third of the tempered chocolate and immediately fold the nuts until they are thoroughly coated and the chocolate has set.
		Chocolate is tempered when its temperature is between 84°F and 88°F. One of the easiest ways to temper it is to place it in the microwave for thirty seconds at a time on high power until the chocolate is melted.
		The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but it is usually one fourth of the total amount.
	www.starchefs.com /chefs/JTorres/html/recipe_02.shtml (967 words)

	Jacques Torres Chef Profile at Epicurious.com
		One of the best places to experience that delicious excess is Jacques Torres Chocolate Haven, the Wonka-esque factory and retail store opened in 2004 by the legendary pastry chef, chocolatier, and TV personality.
		The Haven enables visitors to watch Torres and his "Oompa Loompas" make such irresistible confections as chocolate-covered macadamia nuts and hand-dipped apricots using a variety of funky custom-built machines (including the chocolate faucet, an item Torres recommends for every home).
		Torres, who gained international acclaim as the executive pastry chef at Le Cirque and Le Cirque 2000, opened his first shop, Jacques Torres Chocolate, in the D.U.M.B.O. neighborhood of Brooklyn in 2000.
	www.epicurious.com /features/chefs/torres (317 words)

	Chef of the Month: Chef Jacques Torres
		Torres is the winner of numerous industry accolades including the James Beard Foundation Pastry Chef of the Year Award and Chefs of America Pastry Chef of the Year Award.
		Jacques Torres Chocolate Haven is a factory where cocoa beans are transformed into chocolate bars and the whole process takes place before your very eyes.
		Chef Torres also hosted the PBS television series, Dessert Circus, which was filmed in The French Culinary Institute's International Culinary Theater and aired in 1998 and 1999.
	topchefs.chef2chef.net /recipes-2/torres (1242 words)

	How Jacques Torres Makes Chocolate
		Jacques Torres, who has a store in Dumbo and is probably the city’s most esteemed chocolatier, has been working on his Chocolate Haven (at 350 Hudson Street in Soho) for months, but equipment hassles delayed the opening.
		It crunches the chocolate to less than twenty microns, which is the point at which you cannot feel any granulations on your tongue.
		When the chocolate comes out of the conch, it goes into a tank where we can cool it down and mold it into whatever we like.
	www.newyorkmetro.com /nymetro/urban/strategist/everything/chocolate/10185 (583 words)

	eG Forums -> Jacques Torres Chocolate & Chocolate Haven
		I am the wrong person to talk to about the relative merits of chocolate because I would be perfectly happy in a world without it, but Deb did like the hot chocolate and she loves their champagne truffels.
		The Jacque Torres hot chocolates are $20 per can and I find that if you make the recommended dosage of chocolate to milk, it is so rich that you can only have a tiny sip before you overdose.
		Jacques himself was there (as usual it seems from the boards), playfully attacking someone's baby with a giant stuffed frog toy.
	forums.egullet.org /index.php?showtopic=4019 (2975 words)

	The New York Times > Dining & Wine > All Chocolate, No Oompa-Loompas (Site not responding. Last check: 2007-10-23)
		Torres was not only relaxing a nervous employee; he was playing to his audience.
		Torres celebrated as one of the world's premier chocolatiers and a nod to the whimsy that inspires him.
		Torres, 45, who was born in Algiers and moved to a fishing village in Provence, where he might have followed his father into carpentry had he not witnessed a chain saw take three of his father's fingertips one day.
	www.nytimes.com /2004/12/22/dining/22CHOC.html?ex=1261458000&en=acfc66241ccec02f&ei=5090&partner=rssuserland (747 words)

	Su Good Eats » Chooocolate (Site not responding. Last check: 2007-10-23)
		It would be a lot cheaper to outsource the chocolate, but Jacques loves the craft of chocolate so much that he can’t wait to come in every morning and smell the beans that have been conching (a process to smooth the gritty beans) all night.
		Here are more chocolate teasers: a two-foot tall bag of cocoa beans, molinillos (wooden Mexican whisks used to froth hot chocolate) scattered on the wall, and a metate y mano (a stone rolling pin traditionally used to mash cocoa beans into chocolate).
		Torres’ "pistoles" were well-tempered (he practices what he preaches!) and had hints of caramel and coffee flavor.
	www.sugoodsweets.com /blog/category/chocolate/page/5 (4440 words)

	rachelleb.com: Meeting Mr. Chocolate, Jacques Torres (Site not responding. Last check: 2007-10-23)
		Jess is kind of shy, but Jeannette, being the assertive consumer that she is, wrote in on the Jacques Torres Chocolate website to let them know about the situation.
		Because of my love for chocolate this was kind of a dream come true for me. I mean, think about your favorite food on earth and then think about personally meeting and getting to talk to one of the most renowned chefs of that type of food.
		One thing that interested me was that Jacques is against using any preservatives, chemical additives, extracts or flavorings in his chocolate so they have a special machine that vacuums the air out of the chocolate before it is used in any of the products.
	www.rachelleb.com /001363.html (1241 words)

	The pure pleasure of great chocolate
		Chocolate doesn't have to be crafted by masters for it to ease the soul.
		After Hershey mass-marketed the first bar in 1900, U.S. chocolate sales skyrocketed during WWII as soldiers were sent off to war with a gun over their shoulder and a chocolate bar in their pocket.
		The tasters for this story were not untouched by chocolate's transformative powers, which filled the newsroom with moans and grins as some crammed bonbons into their maws and others let small bites melt on the tongue.
	www.free-press-release.com /news/200502/1108446887.html (581 words)

	Real Estate Weekly: 'Mr Chocolate' blazed a sweet trail for retailers - Jacques Torres Chocolates
		Chocolate" in some circles, but in Dumbo he might be called a pioneer.
		In 2000, Torres, who had formerly served as one of the country's leading pastry chefs at Le Cirque, a renowned Manhattan restaurant, planned to open a chocolate wholesale manufacturing plant in an area throughout Manhattan.
		He hosts "Chocolate with Jacques Tortes on the Food Network" and has served as host of two other programs as well as numerous television specials.
	www.findarticles.com /p/articles/mi_m3601/is_27_50/ai_113898100 (542 words)

	Sutton Place Group, LLC Announces Exclusive Retail Relationship with Jacques Torres Chocolate!
		Unlike most chocolates manufactured in the U.S. and sold through conventional retailers, Jacques Torres Chocolate is fresh and has a limited shelf life.
		Jacques has given new life to classic recipes by using state-of-the-art technology in his custom-designed chocolate factory.
		Torres, a world-renowned pastry chef originally from Bandol, France, was trained by the Michelin two star chef Jacques Maximin, and was the youngest chef ever to earn the prestigious Meilleur Ouvrier de France medal.
	www.prnewswire.com /cgi-bin/stories.pl?ACCT=104&STORY=/www/story/04-19-2004/0002153997&EDATE= (513 words)

	New York Car Rentals and Jacques Torres Chocolate
		Jacques Torres has chosen Brooklyn as one of the locations for his chocolate factory (the other is at Hudson Square in Manhattan).
		Jacques Torres specializes in fresh, hand-crafted chocolates that don't use preservatives or artificial flavors.
		Jacques has the answer for what you are looking for when you have a special occasion coming up.
	www.allcarrentacar.com /jacques-torres-chocolate.php (590 words)

	Lovescool - For the Love of Dessert » Chocolate Haven
		This is my kind of chocolate store, and I was hoping for an even more impressive experience when I went to visit Jaques Torres’ newest branch, Chocolate Haven.
		Open windows along both sides of the store allow visitors to see the chocolate machines in action, but the factory is so white and stark that the comforting feeling of a chocolate shop is lost.
		Jacques Torres, world renowned pastry chef and owner of Jacques Torres Chocolate, will be giving a free talk at the French Culinary Institut […]
	www.lovescool.com /archives/2004/12/20/chocolatehaven (410 words)

	Jacques Torres Chocolate Haven - New York - Fall Preview 2004
		Jacques Torres wasn’t satisfied with buying his chocolate—so he built a factory.
		But for Torres, the Haven’s focal point is on the other side of the glass—the factory floor, where beans are fumigated, sorted, roasted, cleaned, cooled, shelled, pre-ground, mixed, refined, and conched—the lengthy process in which cocoa and sugar are heated and ground to superhuman levels of smoothness.
		One area of the factory will be devoted to producing Torres’s line of New Age chocolate bars for Origins, but he doesn’t plan to wholesale his from-scratch chocolate to rivals.
	www.newyorkmetro.com /nymetro/urban/seasons/fallpreview2004/9760 (591 words)

	Chocolate Turkey with Jacques (Site not responding. Last check: 2007-10-23)
		Pastry chef and chocolatier Jacques Torres creates a life-size chocolate rendition of a wild North American turkey, using this technique and a four-piece antique mold that Martha received as a birthday gift.
		Using a pastry brush, he applies the first layer of chocolate to capture the bird’s intricate feathers and detailed gobbler, spreading a thicker coat at the turkey’s base.
		The chocolate is tempered when it sets shiny and hard on the tip of the knife within 1 minute.
	www.marthastewart.com /page.jhtml;jsessionid=SYPDTCTCOSY2BWCKUUWSHPWYJKSS2JO0?type=content&id=tvs5512&prevLink=true (375 words)

	Chocolatier Jacques Torres and Champagne Tatittinger
		Chocolatier and former critically acclaimed Le Cirque 2000 pastry chef, Jacques Torres has created the perfect recipe for love by teaming with Champagne Taittinger to create a tantalizing feast for the senses, the Taittinger Champagne Kiss chocolate bonbon—a perfect marriage of rich dark chocolate, fresh cream and Taittinger’s Brut Prestige Rosé cuvee.
		Torres uses only fresh, natural ingredients and all chocolates are made without preservatives.
		The Taittinger Champagne Kiss is available at the Jacques Torres Chocolate Haven at 350 Hudson Street in Manhattan, Jacques Torres Chocolate at 66 Water Street in Brooklyn and on line at www.mrchocolate.com.
	www.chocolateatlas.com /Jacques_Torres/Jacques_Torres.htm (226 words)

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