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.
Duration: 26 minutes and 46 seconds
Episode Number: 122
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Inviting master chefs into her kitchen, Julia Child cooks with the pros, detailing their techniques and dishes for the home cook.
Wed, May 14 | 4:30 A.M. | Reed Hearon NHPBS (11.1) |
Sat, May 17 | 3:30 P.M. | Leah Chase NHPBS (11.1) |
Sat, May 24 | 3:30 P.M. | Christopher Gross NHPBS (11.1) |
Sat, Jun 14 | 3:30 P.M. | Jody Adams NHPBS (11.1) |
Sat, Jun 21 | 3:30 P.M. | Zarela Martinez NHPBS (11.1) |
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