Jacques Torres creates a chocolate presentation with pralines. First he demonstrates his technique for tempering dark and white chocolate. Then, once the chocolates have been melted, Torres applies the melted chocolate to florist-style plastic wrap, bubble wrap and molds. When the chocolate sets, he cuts and designs the chocolate in an artistic presentation; then he creates non-brittle pralines using a wide assortment of nuts.
Seared Scallops and Quenelles of Sorbet with Charlie Trotter
Roast Chicken with Garlic and Lemon with Gordon Hamersley
Rustic Jicama Salad with Rick Bayless
Soft-Shell Crabs and Fresh Pasta with Jimmy Sneed
Pizza Margherita with Roberto Donna
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