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.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 122
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Mon, Apr 8 | 4:00 P.M. | Roberto Donna NH Create (11.4) |
Tue, Apr 9 | 3:00 A.M. | Roberto Donna NH Create (11.4) |
Sat, Apr 13 | 11:00 P.M. | Roberto Donna NH Create (11.4) |
Mon, Apr 15 | 12:00 P.M. | Jasper White NH Create (11.4) |
Mon, Apr 15 | 4:00 P.M. | Jasper White NH Create (11.4) |
Tue, Apr 16 | 3:00 A.M. | Jasper White NH Create (11.4) |
Sat, Apr 20 | 11:00 P.M. | Jasper White NH Create (11.4) |
Mon, Apr 22 | 12:00 P.M. | Lynne Rossetto Kasper NH Create (11.4) |
Mon, Apr 22 | 4:00 P.M. | Lynne Rossetto Kasper NH Create (11.4) |
Tue, Apr 23 | 3:00 A.M. | Lynne Rossetto Kasper NH Create (11.4) |
Sat, Apr 27 | 11:00 P.M. | Lynne Rossetto Kasper NH Create (11.4) |
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Mon, Apr 29 | 4:00 P.M. | Jimmy Sneed NH Create (11.4) |
Tue, Apr 30 | 3:00 A.M. | Jimmy Sneed NH Create (11.4) |
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