Jacques Torres

"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.

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

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.

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

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.