Recipes Chocolate Corn Flakes 5.0 (1) 1 Review 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. They wonder about the things Torres is learning in America, but there are never any leftovers. Crispness is important, so use a fresh box of corn flakes. You will need to have tempered chocolate ready before you begin. Use the best-quality bittersweet chocolate that you can find. By Jacques Torres Jacques Torres Instagram Twitter Website Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight.His story begins in the South of France in a small town on the Mediterranean Sea in the southern region of Provence called Bandol. At an early age, Jacques was inspired to start a culinary career and was enraptured with pastry making. He began his apprenticeship when he was 15 years old at the best pastry shop in Bandol. After three years of passion and dedication, in 1980, he landed a job with two-Michelin-starred chef Jacques Maximin at the Hotel Negresco in Nice, France. Jacques eventually became the executive pastry chef and for 8 years this opportunity took him around the globe. In 1986, Jacques was awarded the prestigious M.O.F. (Meilleur Ouvrier de France) medal in pastry. He was (and still is) the youngest pastry chef in history to earn the distinction; he was only 26-years-old.In 1988, he ventured to the U.S. as the corporate pastry chef for Ritz Carlton Hotels and was headquartered in Atlanta, Georgia. In 1989, the legendary restaurateur Sirio Maccioni invited Jacques to New York City to work at his world-famous restaurant, Le Cirque, as the executive pastry chef. For 11 years, Jacques served his cutting-edge, magical, and memorable desserts to presidents, kings, and celebrities at the iconic restaurant.Through his early years as a pastry chef, Jacques developed a deep affinity and love for chocolate. He fulfilled his American dream in 2000 with the opening of his first chocolate store and factory, Jacques Torres Chocolate in the DUMBO neighborhood of Brooklyn. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. Jacques and his chocolate became an instant success attracting fans from all over the country. In 2004, he opened his second chocolate factory in the Soho neighborhood of New York City on Hudson Street. The demand for his confections grew rapidly, so he opened more stores throughout Manhattan, including ice cream locations. In 2013, Jacques moved his two production facilities (from DUMBO and Soho) to one state-of-the-art 40,000-square-foot chocolate manufacturing plant at the Brooklyn Army Terminal in Sunset Park, Brooklyn. There are three retail locations throughout New York City.Jacques prides himself on specializing in fresh, handcrafted chocolates using premium ingredients free of preservatives and artificial flavors. From sourcing the perfect cacao beans to techniques steeped in tradition, Jacques combines genuine passion with handcrafted mastery to produce purely delicious, real chocolate. His motto is, "Real is my promise to you." Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Matthew Armendariz Yield: 6 dozen Ingredients 4 cups corn flakes 1 pound bittersweet chocolate, tempered Directions Pour the corn flakes into a large mixing bowl, then pour about half of the tempered chocolate over them. Use a rubber spatula and mix until evenly coated. The tempered chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give a second coat. Quickly scoop small mounds of the chocolate corn flakes onto a parchment paper-covered baking sheet. I find it easiest to use one spoon to scoop and another spoon to scrape the scooped mixture onto the baking sheet. It is important to work quickly because the mixture is easier to scoop before the chocolate hardens. If your kitchen is very hot, you can place the baking sheet in the refrigerator for about 5 minutes to allow the chocolate to harden. Do not leave them in the refrigerator for more than 10 minutes; if they get too cold, condensation will form on them when they are removed from the refrigerator due to the difference in temperature between the cold chocolate and the warm air. This will cause the chocolate to turn white. While this doesn't affect the taste, it does ruin the appearance. Make Ahead Store the cornflake mounds in an airtight container in a cool, dry place. They will keep for 2 weeks, if you can resist eating them. Notes Recipe courtesy of Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres. Rate it Print