70 jacques chocolate Recipes

  • Jacques Torres's Secret Chocolate Chip Cookies
    unsalted butter, room temperature, granulated sugar , plus and
    12 More
    unsalted butter, room temperature, granulated sugar , plus, granulated sugar, light brown sugar , packed, light brown sugar , packed, eggs, vanilla, pastry flour , plus, pastry flour, bread flour, baking powder, baking soda, salt, good quality dark chocolate, chopped coarsely
    42 min, 14 ingredients
  • Chocolate Chip Cookies Adapted from Jacques Torres
    minus 2 tbsp cake flour (8 1/2 oz by weight) and
    12 More
    minus 2 tbsp cake flour (8 1/2 oz by weight), bread flour (8 1/2 oz by weight), baking soda, baking powder, coarse salt, unsalted butter, light brown sugar (10 oz by weight), granulated sugar , plus, granulated sugar (8 oz by weight), eggs, vanilla extract, bittersweet chocolate (disks or feves, at least 60 percent cacao content ( see note), sea salt
    45 min, 13 ingredients
  • Chocolate Candle Place Settings (Jacques Torres) Chocolate Candle Place Settings (Jacques Torres)
    white chocolate , tempered, cocoa butter, melted and
    3 More
    white chocolate , tempered, cocoa butter, melted, bittersweet chocolate , tempered, candle molds (each mold has 3 parts - 2 candle pieces and a base), rubber stamps
    1 hour , 6 ingredients
  • Chocolate Moonscape Centerpiece (Jacques Torres) Chocolate Moonscape Centerpiece (Jacques Torres)
    bittersweet chocolate , tempered and
    3 More
    bittersweet chocolate , tempered, white chocolate , tempered, cocoa butter, powdered food coloring, as desired
    5 hour , 4 ingredients
  • Jacques' Hot Hot Chocolate Jacques' Hot Hot Chocolate
    bittersweet chocolate, whole dry milk powder and
    2 More
    bittersweet chocolate, whole dry milk powder, cayenne pepper, cinnamon
    25 min, 4 ingredients
  • Jacques Torres' Chocolate Sauce Jacques Torres' Chocolate Sauce
    whole milk, bittersweet chocolate (chopped ), heavy cream and
    2 More
    whole milk, bittersweet chocolate (chopped ), heavy cream, unsalted butter, granulated sugar
    30 min, 5 ingredients
  • Chocolate Frame (Jacques Torres) Chocolate Frame (Jacques Torres)
    flour for molding, as needed and
    3 More
    flour for molding, as needed, bittersweet chocolate , tempered, vegetable oil, special equipment : wooden frame template
    4 hour , 4 ingredients
  • Chocolate Leaves (Jacques Torres) Chocolate Leaves (Jacques Torres)
    bittersweet chocolate , tempered and
    1 More
    bittersweet chocolate , tempered, metal stencil leaf template and/or real leaves
    45 min, 2 ingredients
  • Chocolate Gear Tart (Jacques Torres) Chocolate Gear Tart (Jacques Torres)
    bittersweet chocolate, chopped, cream and
    7 More
    bittersweet chocolate, chopped, cream, generous 1/2 cup butter, salt, powdered sugar, egg, almond flour, scant 2 cups cake flour, cocoa powder
    45 min, 9 ingredients
  • Chocolate Cookie Jars (Jacques Torres) Chocolate Cookie Jars (Jacques Torres)
    white chocolate , tempered, cocoa butter and
    1 More
    white chocolate , tempered, cocoa butter, powdered food coloring, as desired
    2 hour , 3 ingredients
  • Chocolate Decorations (Jacques Torres) Chocolate Decorations (Jacques Torres)
    white chocolate , tempered (how to temper chocolate), met... and
    3 More
    white chocolate , tempered (how to temper chocolate), method follows, cocoa butter, melted, rubber stamps , a design of your choice, available at craft stores
    20 min, 4 ingredients
  • Chocolate Macadamia Nuts (Jacques Torres) Chocolate Macadamia Nuts (Jacques Torres)
    whole macadamia nuts, corn syrup and
    3 More
    whole macadamia nuts, corn syrup, bittersweet chocolate , tempered, powdered sugar , optional, unsweetened dutch-process cocoa powder , optional
    1 hour 45 min, 5 ingredients
  • Chocolate and Vanilla Vacherin (Jacques Torres) Chocolate and Vanilla Vacherin (Jacques Torres)
    egg whites, granulated sugar, powdered sugar, whole milk and
    12 More
    egg whites, granulated sugar, powdered sugar, whole milk, unsweetened chocolate, chopped, egg yolks, granulated sugar, vanilla bean, whole milk, heavy cream, honey, egg yolks, granulated sugar, heavy cream, granulated sugar, vanilla bean
    3 hour 30 min, 16 ingredients
  • Chocolate Covered Dried Cherries (Jacques Torres) Chocolate Covered Dried Cherries (Jacques Torres)
    dried cherries, bittersweet chocolate , tempered
    20 min, 2 ingredients
  • Wagashi Chocolate Sculpture (Jacques Torres) Wagashi Chocolate Sculpture (Jacques Torres)
    bittersweet chocolate , tempered, see how to temper choco... and
    7 More
    bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
    2 hour , 8 ingredients
  • Poire Belle Helene (Jacques Torres) Poire Belle Helene (Jacques Torres)
    poached pears , recipe follows and
    18 More
    poached pears , recipe follows, chocolate ice cream , recipe follows, heavy cream , whipped, chocolate sauce , recipe follows, water, sugar, lemons, juiced, lemons, juiced, vanilla beans, ripe bosc pears, whole milk, unsweetened chocolate, chopped, sugar, egg yolks, whole milk, bittersweet chocolate, chopped, heavy cream, unsalted butter, sugar
    2 hour 30 min, 19 ingredients




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