Jacques Torres

By Food & Wine
Updated May 23, 2017
The master pastry chef shares his decadent recipes, including sugar-crusted chocolate cookies and ice cream in crispy chocolate-coconut cones.
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Dark Chocolate Bark with Roasted Almonds and Seeds

John Kernick
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"I'm more addicted to chocolate than I am to sugar," says chocolatier Jacques Torres. A small piece of this super-chunky dark-chocolate bark staves off his intense cravings.

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Cherry-Nut Mudslides

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Here is the chocolate lovers' cookie: Jacques Torres's deeply rich, moist cookie speckled with hazelnuts, pistachios and dried cherries.

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Sugar-Crusted Chocolate Cookies

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This is Jacques Torres's recipe for sablés, a classic French butter cookie with a sandy, crumbly texture (sablé means "sandy")—though this fabulously dense version is actually more like shortbread.

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Ice Cream in Crispy Chocolate-Coconut Cones

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The cones for this impressive Jacques Torres dessert can be kept at room temperature in an airtight container for up to 2 days.

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Chocolate Corn Flakes

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Jacques Torres always tries to bring contrast to every dessert. He discovered corn flakes ten years ago and, being a pastry chef, wondered what would happen if he covered them with chocolate. He loved it so much that now he takes corn flakes home to France and makes this recipe for his friends.

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