You've probably seen or enjoyed a chocolate molten lava cake at some point, and we can thank one chef for creating the ...

There's nothing like a good cup of hot chocolate. But instead of relying on the store-bought stuff, try chef Jacques Torres' method. Here's how.

Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to the pastry art. He made a name for himself as the executive pastry chef at Le Cirque for more than a ...

Jacques Torres is crystal clear on this: Candy melts, candy coating, and chocolate-flavored discs might mimic the look and texture of chocolate, but they're not the real deal.

3. Stir the chocolate until completely melted, then scrape it into a clean, dry, room temperature bowl. Measure the temperature of the chocolate with an instant–read thermometer; it should be ...

Jacques Torres, also known as "Mr. Chocolate", is a master pastry chef and chocolatier. He is a prominent member of the International Culinary Center community, as Dean of Pastry Arts.