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
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Recorded live at the 2016 Burlington Discover Jazz Festival, we're back with Season 2 of Discover Jazz
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