Jacques Torres, fondly referred to as Mr. Chocolate, is one of NYC'sfinest chocolatiers. We sat down with Jacques and asked him a few questionsregarding his career and the classic marriage of strawberries andchocolate.
How did you become to be known as "Mr. Chocolate"?
I became Mr Chocolate, 13 years ago, when I opened my first manufacture inDUMBO. That was right after the movie "Chocolat" came out and New York was inneed of a chocolatier.
Did you always know you wanted to pursue a career in chocolate?
I come from a family of craftsmen and from very young, I always knew Iwanted to create with my hands. Pastry and chocolate are my passion, it becameevident.
Now I'd like to transition into how to handle chocolate. Specificallyaround how chocolate and strawberries interact. The first question I have is,should I wash my berries before dipping them in chocolate?
We [Jacques Torres Chocolate Factory] do wash the strawberries beforedipping them, but we also dry them one by one with a paper towel.
What is the best type of chocolate to use for chocolate dippedstrawberries?
It depends on the ripeness of the fruit itself. Sweet summer strawberries call for ahigher cocoa content chocolate. You need to create contrast!
Why do you prefer to use Driscoll's berries?
Sweetness, quality, durability, shelf life, the consistent shape of theberries, they're less seedy and do not have white shoulders. Not to mention,they are always red, consistent and their firmness lasts longer. But what Ilike the most is their very flavorful taste.
Are there any differences or tips and tricks for melting milk chocolateversus white chocolate and dark chocolate?
Milk and Dark chocolate are more sensitive to heat, you need to heat them ata lower temperature.
What is your favorite chocolate pairing or combination for Valentine'sDay?
Berries bring a lot of freshness to an already smooth and deliciouschocolate. It is very sexy to share food, so feeding each other chocolatecovered juicy strawberries or simply melted warm chocolate drizzled overassorted fresh berries is a must on Valentine's Day.
What is tempering chocolate? Do I need to temper my chocolate for chocolatedipped strawberries? If yes, what is the best technique for this? Do you need acandy thermometer?
When melting chocolate, molecules of fat get broken down. By creating acrystallization we can put them back together; and this is tempering.If you donot temper your chocolate it will not be crunchy and have this pleasant texturenor will it have that silky shine that makes chocolate covered strawberries sobeautiful and perfect.
The best technique is for you to have: microwavable bowl, a microwave, laserthermometer and a hair dryer. Melt to a 100-105F degrees by putting in themicrowave on a high heat. Every 20 seconds stop the microwave and stir yourchocolate. When melted, let it cool down in front of an open window or a coolair draft area. After 15 to 20 min the chocolate will be crystallized on theside of the bowl. It is time to stir and look at the temperature with a laserthermometer. If it is under 90 F degrees, reheat with a hair dryer until youreach 90 F degrees. I do recommend a laser thermometer because it is moreprecise.
Do you have a signature chocolate dipped strawberry?
I love making my dippedstrawberries looked like tuxedo and wedding gown. Always a winner!
Can you share a couple secret tips on how you make your tuxedo chocolatecovered strawberries?
Always temper chocolate, using 2 kinds of chocolate (white and dark) tocreate contrast like a real tuxedo.
How do you store chocolate covered strawberries so they will last longerthan Valentine's Day?
We package them into small individual bags, however, chocolate coveredstrawberries taste best in the first 24 hours. I recommend eating them rightaway and not storing them at all.
How do you prevent condensation occurring on the chocolate and in betweenthe chocolate and the berry?
It is very hard because strawberries are made of 90% water. Do not dip whenthey are very cold, try to use room temperature strawberries. For an evenbetter result, do not put them in the refrigerator but in a cold place.
What's an easy way to make my chocolate dipped strawberries look specialand professionally done?
Buy them at my store! But if you want to do them at home: hold yourstrawberry by the stem (if the straw does not have a stem stick it on askewer), dip it in the tempered chocolate, shake until it is not drippinganymore. You can leave it this way or roll it right away in your favoritetopping: crushed toasted almonds or peanuts, fresh grated coconut, cereal…
How many chocolate dipped strawberries can your shops make in one day?
This year we did 1,500 strawberries [in one day] but we could do 10 timesthis amount… Stay tuned for the upcoming years!
Check out Driscoll's Chocolate Covered Strawberries recipes.
Visit Jacques Torres' officialsite to discover more of his fascinating chocolate creations.
