Mr Chocolate, Jacques Torres has opened his own chocolate factory and
personally oversees every box of chocolates that goes out. Jacques Torres
Chocolate specializes in fresh, hand-crafted chocolates that are free of
preservatives and artificial flavors. Jacques has given new life to classic
recipes. He uses state-of-the-art technology in his custom-designed chocolate
factory. Chocolates are available for both retail and wholesale customers.
Master the building blocks of dessert making and you can create anything.
That is the simple philosophy of Jacques Torres, host of the public television
series Dessert Circus and executive pastry chef at the world-renowned Le
Cirque 2000 restaurant. In Dessert Circus he stays true to his
principles. Learn how to temper chocolate (simply bringing melted chocolate to
the right temperature) and you can make Chocolate-Covered Almonds. Learn to make
sorbet (no harder than buying an ice cream machine) and you can make a Palette
of Sorbets, a chocolate palette artfully topped with five different fruit
sorbets. Master the recipe for Classic Genoise cake and you have the starting
point for everything from Banana Moon Cakes to a raspberry mousse-filled
ladybug.
Jacques explains it all in clear, plain language, like a teacher at your
side. He doesn't just tell you what to do, he tells you why you are doing it
that way. Dessert Circus isn't just a stunning collection of a hundred
astonishing desserts, it is a primer in the basics of dessert chemistry. You
will learn about ingredients and how they react when mixed, kneaded, chilled, or
heated and be taught the red flags of warning--the signs that something is not
going right--and what you might be able to do to save the situation.
Dessert Circus satisfies your every craving. Chocoholic? Revel in
homemade Peanut Butter Cups. Want something simple and homey? How about
Decorative Shortbread Cookies or Old-fashioned Macaroons? If you think
creaminess is the hallmark of a dessert to die for, open up to classic Creme
Brulee and soon-to-be-classic Tiramisu. There are fruit desserts (try Roosted
Whole Peaches with Fresh Almonds and Pistachios), pastries, (Napoleons, Baba au
Rhum), and frozen finales.
But that's not all. Jacques has included recipes for all his signature
desserts. Appreciate the architecture of New York City without ever leaving your
kitchen by making The Manhattan, chocolate cake layered with a bittersweet
chocolate cream constructed in the shape of a skyscraper. Enjoy winter any time
of year with The Snowman, a little man made not out of snow but snowy white
meringue and filled with tart lemon curd. If you're really feeling your baking
oats, there is the final chapter, For the Truly Adventurous. Make a Cookie Tree,
a Croquembouche (a pyramid of small cream puffs), or a wedding cake for
sixty.
Each recipe is rated for its level of difficulty so you can start with
desserts that match your level of experience and work your way up to those more
challenging. Every recipe is accompanied by a color photograph of the finished
dessert and step-by-step photographs where appropriate.
If you love dessert, you'll love Dessert Circus.
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