Magic Beans: The Art and Craft of Chocolate
New York-based chocolatier Jacques Torres is passionate about his calling: Crafting a high quality confection from world class ingredients
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Jacques Torres, former pastry chef at Le Cirque 2000 and chocolatier par excellence, describes himself, rather modestly, as a "craftsman."
Taste one of his eponymous chocolate bars, transformed just days earlier from dried, fermented cocoa beans into ambrosia, and "craftsman" is not the word that comes to mind. Genius, artist, Willie Wonka—they all seem more appropriate.