PastryScoop Chocolate Chat Series

Jacques Torres of Jacques Torres Chocolate Factory and Chocolate Haven
February 23, 2005

<Judiaann_PastryScoop> Hi everyone. Thank you for joining us today. We're delighted to have Jacques Torres with us today!

<JacquesTorres> Hello everyone! Welcome to the wonderful world of chocolate!

<Judiaann_PastryScoop> Does anyone have any questions to start?

<sugarartist> First off, congratulations on your new chocolate factory! I can't wait for my trip to New York to see it!

<Lysbeth> Chef, how is the new store?

<Lysbeth> Are you making all your own chocolate now?

<JacquesTorres> The new store is lots of fun. I'm really having a great time making chocolate.

<bonbon> What were your influences in designing the look and feel of Chocolate Haven?

<JacquesTorres> Many of my ideas came from thinking about it and dreaming about it for years. I also visited lots of places around the globe to learn the things that I liked and the things I did not like.

<sugarartist> What kind of advice could you offer someone who wants to change careers and move in the direction of chocolate?

<JacquesTorres> Follow your passion. Just do it!

<childrencooking1> Just wanted to let you know that I just finished off a box of your chocolates for Valentine's Day and they were fabulous!

<JacquesTorres> Thank you! Glad to know you enjoyed them and thank you for shopping.

<foftein> Chef, is it possible to buy your TV shows on DVD?

<JacquesTorres> Contact the Food Network about sales of the TV shows. I really don't know.

<KL> Hi Jacques, I was wondering if you could recommend a comprehensive book on learning the art of chocolate making and a place/book to get templates.

<JacquesTorres> Frederic Beau.

<JacquesTorres> I do not use templates. Sorry.

<KL> Thank you. Do you make all of your chocolates by hand then?

<JacquesTorres> We use a cutting device called a guitar and molds.

<KL> I have not been able to find books by Frederic Beau. Can you tell us where to find them? Thanks.

<JacquesTorres> Try the internet. Also, try Kitchen Arts & Letters. I have been able to find virtually everything through the internet.

<Piatigorsky> When hand dipping chocolate truffles, I sometimes get a crack that springs a leak. I am wondering if the issue is the temperature of the centers. I know that, in this case, the chocolate is tempered. What are some other factors?

<JacquesTorres> Maybe the chocolate you are using is too rich in cocoa butter. Shrinkage makes the shells crack.

<Piatigorsky> Is there a way to prevent this type of cracking, or a way to minimize it? Or a way to measure cocoa butter content? What would be an ideal range be?

<JacquesTorres> Fluidity is the best test to determine cocoa butter content. More liquid means more cocoa butter.

<amy10> Is chocolate with more cocoa butter better to mold?

<JacquesTorres> Yes, chocolate rich in cocoa butter is better for molding.

<amy10> Thank you.

<foftein> Is there a new show of yours coming to the Food Network?

<JacquesTorres> We are working on a new show now. I am not sure but it may be on PBS.

<bonbon> Chef, do you consider yourself a chocoholic? What is your favorite kind of chocolate?

<JacquesTorres> Yes, my favorite kind is dark chocolate.

<ryann33> What brand of chocolate do you prefer for molding or enrobing?

<JacquesTorres> My own.

<ChefARA> Will you be selling your own brand of chocolate that I may use to make my confections?

<JacquesTorres> We sell our chocolate currently in a two pound bags. Go to www.mrchocolate.com or to the stores to purchase it.

<ChefARA> Thank you so much for sharing.

<ryann33> Are cream centered candies generally made with fondant, or some other stabilizer?

<JacquesTorres> Traditionally, cream centers are made with fondant.

<Lysbeth> How do you feel about using sorbitol in ganache to increase shelf life?

<JacquesTorres> As a personal choice, I prefer to stick to chocolate, cream, fruits, and alcohol.

<SgrMagnlia> I recall you speaking about using cocoa butter as paint for chocolates, but how do I color it?

<JacquesTorres> Buy dry food color from www.beryls.com. It will dissolve in fat-based products like cocoa butter.

<atcake> What is the best way to apply chocolate to a cake sculpture to look like sand?

<JacquesTorres> Freeze the cake and spray it with a spray gun.

<atcake> Super. Thanks.

<atcake> What is the ratio of chocolate to cocoa butter for the spraying process?

<JacquesTorres> 50/50 is the ratio.

<atcake> Thank you!

<ryann33> Where would you recommend searching for professional, high production chocolate equipment?

<JacquesTorres> The internet is the best search tool.

<meemie> Jacques, thank you for being here today. I have difficulty tempering chocolate properly. Someone suggested I use a microwave on low power. How do you feel about this method?

<JacquesTorres> I use a microwave to melt the chocolate. My tempering instructions are on my website or in my books.

<Judiaann_PastryScoop> You can also view a streaming video of Jacques Torres tempering chocolate in PastryScoop.com's "How To's" section.

<ejb> When making candied citrus peels, I have trouble coating them with chocolate because after a short time, the chocolate seizes up. What should I be doing to prevent this from happening?

<JacquesTorres> Keep the chocolate warm and drain the orange peels so the syrup does not go into the chocolate.

<JacquesTorres> If you temper manually, use a lot of chocolate. It won't stay a long time but use a glass bowl and a large amount.

<foftein> Do you give chocolate making lessons in New York?

<JacquesTorres> No, I do not give private lessons. All of my teaching efforts are through The French Culinary Institute.

<Piatigorsky> What type of qualifications does it take to get into your program at The French Culinary Institute?

<TinaFCI> We do not require that you have any previous experience in the field. The main requirement is a high school diploma/GED.

<JacquesTorres> Speak to a representative in admissions at the school: (212) 219-8890.

<TinaFCI> Or you may call me directly at (646) 254-7542. You can also tour the facility. Just contact me to set up an appointment. Here’s a link to learn more about the FCI’s pastry program: http://www.frenchculinary.com/subpages/careers/pastry.html.

<Hoon> Hi Chef Torres. I was wondering what kind of advice you'd give a student who loves to work with and taste chocolate and wants to become a pastry chef yet feels like he doesn't have the taste palette and natural talent?

<JacquesTorres> Practice will help replace natural talent and tasting will teach your palette.

<danielle> Chef, what advice can you give someone starting a chocolate shop?

<JacquesTorres> Stick with quality, follow your dreams, have good partners.

<Pearl> I loved watching your show on PBS. Do you do any demonstrations in NYC?

<GlrArchr> How often do you give demos at The French Culinary Institute?

<bonbon> Are the FCI demos open to the public?

<JacquesTorres> My demo schedule is available from the school and it is on my calendar on my website.

<TinaFCI> The demos are usually reserved for our students but if you look at Chef Torres' site he has the information available on who to contact to see if there's space.

<JacquesTorres> FCI demos are meant for FCI students. Sometimes, they allow some general public to attend but the first priority is to the students.

<Lysbeth> As a guideline, what is the percent of alcohol that you prefer to add to your ganache?

<JacquesTorres> 10% to the filling (not the chocolate).

<Ma> The difference in temperature from the refrigerator (where the chocolate goes after being tempered and molded) should be 48ºF? Should the refrigerator be at 48ºF as well?

<JacquesTorres> I'm not sure I understand your question.

<Ma> To mold chocolate we temper it, then put it in the refrigerator to chill and unmold. To get a perfect shine on the chocolate, I thought we had to have exactly the same temperature in the refrigerator and the room in which we are working.

<JacquesTorres> That's not necessarily true. It will be easier to work with chocolate if the room is cool because things will set up faster. I usually suggest that you work in an air-conditioned room in the summer.

<logo> How do you coat coffee beans with chocolate?

<JacquesTorres> I use a coating pan to pour chocolate over the tumbling coffee beans. Buy one from www.beryls.com for home use.

<CreativeFavors> I'm having a problem tempering. Sometimes my chocolates appear gray once dried.

<JacquesTorres> The tempering was done incorrectly if the chocolate turns gray. See tempering information mentioned earlier.

<sugarartist> Chef, I just wanted to say thank you, I have learned so much from you over the years. I really enjoyed your last chat here also.

<efaub> When making truffles my ganache seems to melt when dipping it in the tempered chocolate. Why is this?

<JacquesTorres> The chocolate is too hot.

<Piatigorsky> Where would you suggest ordering custom chocolate transfers from? Do they do custom transfers as well?

<JacquesTorres> PCB in France. There is a company in the US but I don't know the name. I think Beryls provides some too.

<Piatigorsky> Thank you. Here is a link to PCB for chat group members: www.pcb-creations.fr

<ejb> Thank you, chef. And as a follow-up to someone else's question about your chocolate preferences, after your own handmade chocolates, whose brand would you most prefer to eat? (Is it someone from Belgium/France/elsewhere?)

<JacquesTorres> Let your taste buds be your guide. Try them all. I’m friends with everyone!

<SgrMagnlia> What tools would you suggest for creating chocolate sculptures?

<JacquesTorres> Anything can be used—molds, paper, acetate. Just make sure the surface is non-porous.

<mona> Mr. Torres, when making your chocolates do use vegetable shortening or butter?

<JacquesTorres> I do not use vegetable shortening for anything. I love butter and use it in some fillings.

<ryann33> When first opening a shop, what kind of start-up equipment is necessary?

<JacquesTorres> It depends on the kind of shop you are opening and the type of production you want to accomplish.

<efaub> How do you get the correct temperature when tempering chocolate for truffles?

<Judiaann_PastryScoop> I find that a digital thermometer works well.

<Toro> Mr. Torres what things should one look for when opening a retail chocolate shop?

<JacquesTorres> There are lots of things to consider. The most important, I think, is knowing if there is an audience for what you want to sell and picking a good location for your store. After that, do some research on the internet. There are hundreds of books, pamphlets, and organizations that can provide help.

<CreativeFavors> I'm from Florida. Do you know of any programs down here?

<JacquesTorres> The best way to check is to call the schools, the cooking shops, look on the internet, etc.

<bonbon> What book would you recommend for the home chef interested in doing sculpture, or something similar. . . a first project beyond cake or cookies?

<Judiaann_PastryScoop> PastryScoop.com is hosting the 2nd Annual Passion for Pastry Conference on Sunday, May 15th. You can sign up for a two hour workshop on Chocolate Centerpieces & Decorating Techniques for just $50. Visit www.pastryscoop.com to register online.

<JacquesTorres> Dessert Circus Extraordinary Desserts At Home has recipes for sculptures and other projects.

<KL> Can you fix chocolate once it starts to seize?

<JacquesTorres> No, you can not fix chocolate after it has seized.

<bonbon> So many people love imported chocolate from France, Switzerland, Belgium, England, etc. What do you think is the best American chocolate? And is there really one country that makes the world's finest chocolate?

<JacquesTorres> Again, let your taste buds be your guide. Taste them all. I'm pretty proud of the chocolate we make at our location. Different countries have different taste profiles. You'll have to taste them so you can decide which is best for you.

<dmalouf> Mr. Torres, I created a soft chocolate cookie and I've been having problems with the chips blooming. The chips don't bloom in any other product so I'm wondering if there is something in the cookie that might be causing the chips to bloom. Any suggestions? Perhaps there is something I can coat the chips with to prevent the blooming? Thank you.

<JacquesTorres> If the chips are inside the cookie, they should not bloom.

<GlrArchr> Do you require your employees to be culinary students/graduates or do you have apprentices?

<JacquesTorres> No, we do not require it, but a culinary education is always a plus.

<chocolatedreamer> What advice would you give a newly graduated pastry student about chocolate apprenticeships.

<JacquesTorres> Be willing to work hard, go early, stay late, ask questions, and listen to the chef. Use the opportunity to learn.

<mona> I live in Canada. Are there any good schools you can recommend here?

<JacquesTorres> I would imagine there are good schools in Canada. Perhaps you could look around, ask advice from chefs, graduates, and search on the internet.

<Piatigorsky> I visited your shop in New York on a vacation there a couple of years ago, but live in Oregon and was wondering if you have any plans to open a shop on the West coast?

<JacquesTorres> I do not have immediate plans to open a shop in Oregon but in the interim, you can shop online at www.mrchocolate.com.

<Piatigorsky> I already do! Thank you so much!

<chocolatedreamer> I live in California. Any suggestions of chocolatiers to work with?

<JacquesTorres> Yes, there are good chocolatiers in California.

<SgrMagnlia> When making chocolate tulip cups, what type of balloon do you suggest?

<JacquesTorres> Remember, balloons are usually made from latex. Make sure no one who will be eating the cups has an allergy to latex.

<GlrArchr> Do you have a high turnover in your factory or stores?

<JacquesTorres> We are pretty fortunate to have a well-seasoned team.

<sweetjayne> How do you determine shelf life of a given chocolate, say a truffle, for example?

<JacquesTorres> Shelf life is best determined by doing aging tests. In general, 10 days for a homemade truffle.

<JUNI> Can you suggest someone who will give a chance to be an apprentice in New York and how long I should undergo it to get the hang of it?

<JacquesTorres> The length of stay will be determined by your ability to grasp the information and the deal you make with the person who takes you under their wing.

<chocolatedreamer> What do you think about Jean Pierre Wybauw's new book?

<JacquesTorres> Very good. I recommend it. (I did the forward!)

<CreativeFavors> Mr. Torres, I am planning on attending the New York Chocolate Show in November for the first time. Will you be at this year's show?

<JacquesTorres> I will probably have an exhibit there.

<CreativeFavors> I look forward to meeting you. I'm a huge fan of your Food Network shows.

<ryann33> Do you know of any good sources for custom packaging?

<JacquesTorres> Use the internet to find companies who make custom packaging.

<CreativeFavors> In pricing chocolates, how do you make sure you don't over/under charge?

<JacquesTorres> My advice would be to calculate your labor costs, food costs, and fixed costs.

<paco4> What is the approximate shelf life for a tin of your "Wicked Hot Chocolate"? My tin has no date next to "best by. . ." Merci.

<TinaFCI> I think I went through my last Wicked Hot Chocolate in about two weeks.

<JacquesTorres> Six months to one year on the hot chocolate mix if stored in a cool dry place (best to seal-wrap it).

<GlrArchr> How would someone who is interested in acquiring an apprenticeship approach the person/company they wish to apprentice under?

<JacquesTorres> If you do not know the person, perhaps you could try to find an introduction. You can also telephone, fax, or email.

<Piatigorsky> Do you have any philosophers that influence you in your art?

<JacquesTorres> Artistic influences: Leonardo da Vinci.

<mona> Should a new pastry/chocolate chef working at shop or restaurant know most recipes by heart?

<JacquesTorres> Einstein always asked, "Why should you memorize something you can look up?"

<ejb> What New York City restaurant-based pastry chefs do you think are doing really innovative desserts right now?

<JacquesTorres> Johnny Iuzzuni at Jean Georges is very inventive.

<chocolatedreamer> Will you be attending the National Pastry Competition in Phoenix this year?

<JacquesTorres> Yes, I will be in Phoenix.

<LindaSue> My son is 17 and has been interested and competing in state fair cooking competitions since age four. Would you recommend a general course of cooking studies? For example, graduate from a community college, two-year program before specializing in pastry/sugar work?

<JacquesTorres> These are two different professions (savory and pastry). One does not need to study savory food before working with pastry.

<sweetjayne> What is your favorite type of chocolate to work with?

<JacquesTorres> Mine.

<FCI2000> Hello Chef, I am an FCI grad, class of 2000 pastry. You are such an inspiration and I am passing many of the skills you taught us down to my nine and five year olds. They love watching you on TV.

<sugarartist> Chef, thank you so much for sharing so much information. I look forward to see what you come up with next!

<GlrArchr> Do you have any plans to enter pastry/chocolate competitions ever again?

<JacquesTorres> Not right now.

<Judiaann_PastryScoop> Thank you Jacques for joining us today. Unfortunately, we’re out of time. Thank you to everyone for joining us. A transcript of this chat along with others from our chocolate chat series will be posted on PastryScoop.com in the coming weeks.

<chocolatedreamer> Chef, thank you so much for your time and attention!

<JacquesTorres> Thank you to everyone who participated in today's chat. Thank you for your lovely comments and your questions. See you at the FCI or at my stores!

<Judiaann_PastryScoop> And check out www.mrchocolate.com for more information about Jacques Torres and his wonderful chocolates!

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