Contact: Susan Smith
February 1, 2009
Chocolatier Jacques Torres of Jacques Torres Chocolate, and his wife, fellow Chocolatier Hasty Torres of Madame Chocolat, share a unique passion for chocolate and hold it responsible for the reason they met.
“From its taste to its unique melting properties and even chocolate’s puzzling ability to provoke so many memories with just one bite, Jacques and I are both drawn to chocolate in so many ways,” commented Hasty Torres. “Our passion for chocolate brought us together, yet it also makes us a bicoastal couple.” Hasty lives in Los Angeles running her store Madame Chocolat while Jacques lives in New York City running Jacques Torres Chocolates.
The ‘chocolate couple’ has prepared seven mouth-watering recipes featuring chocolate and cocoa in everything from cocktails to appetizers and a few main course dishes, including:
“What better way to celebrate than with the decadent taste of chocolate?” said Jacques Torres. “Share the experience of chocolate with loved ones, friends and family and tempt their taste buds with a delicious meal you can share together for this particular holiday or any day you want to celebrate. We guarantee it will create a special occasion for any meal.”
Create a delicious meal at home with these recipes.
Source: Jacques Torres Chocolate
Serve: 30 (appetizer)
1 cup water
4 oz butter
6 oz bread flour
6 large eggs
¼ cup grated parmesan cheese
Preheat oven to 350F
Combine water, salt, sugar and 4 oz butter in a medium-size saucepot and bring to a boil.
Stir to combine and add 6 oz of bread flour. Cook over medium heat, mixing constantly with a wooden spoon, until the mixture/dough forms a ball and begins to leave a film on the inside of the pan.
Add the eggs one by one, mixing until well combined and the dough is smooth.
Place into a piping bag with a star tip and pipe 1.5inch diameter rounds onto a parchment-paper lined baking sheet.
Sprinkle with parmesan cheese and bake for approximately 25 minutes.
2 oz butter
2 oz bread flour
2 tbsp cocoa powder
16 oz whole milk
¼ cup (or to taste) gorgonzola cheese, crumbled
Salt and pepper to taste
About 30 walnuts
In a small saucepan combine the cocoa powder, butter and bread flour to make a roux. Add the milk, whisk until smooth and bring to a boil. Cook for about 30 seconds to thicken. Add the gorgonzola, salt and pepper and mix until smooth and all of the cheese has fully melted.
Fill each baked gougere with gorgonzola mixture.
Push one walnut half into each gougere.
Source: Jacques Torres Chocolate
4 fillets fresh salmon
6-8 tbsp olive oil
½ onion, diced
1 small leek, cleaned and diced
½ cup white wine
2 tbsp butter
Cocoa nibs as needed for coating
Marinate salmon in salt, pepper, paprika and olive oil.
Sauté onion and leek in 2 tbsp olive oil over a low flame until tender. Add ½ cup of wine. For creaminess, add butter. Set aside, keeping warm until ready to serve.
Place salmon skin side down on platter and coat with cocoa nibs to cover. Place salmon cocoa nib side down in very hot sauté pan with 3-4 tablespoons of olive oil.
Cook for two minutes and flip to skin side; cook for 3-4 minutes more. Be careful not to overcook, center of salmon should remain rare.
Divide onion and leek mixture among 4 plates.
Top with salmon and serve.
About the National Confectioners Association (NCA): Founded in 1884 in Chicago by representatives of 69 confectionery manufacturing firms, the National Confectioners Association is one of the oldest, most respected trade associations in the world. Today NCA has more than 600 members and is the major
association representing the entire confectionery industry, offering education and leadership in manufacturing, technical research, public relations, retailing practices, government relations and statistical analyses. NCA fosters industry growth by advancing and promoting the interests of the confectionery industry,
its customers and its consumers.
About Jacques Torres: Jacques Torres is a world-renowned chocolatier, pastry chef, cookbook author and television series host with three Jacques Torres Chocolate shops in New York City. He serves as Dean of Pastry Studies at New York’s French Culinary Institute and is dedicated to providing a training ground for the future professionals of the field and furthering the causes of his profession.