Recipes Chocolate Cornflake Clusters Be the first to rate & review! Crispness is all-important in these simple candies, so be sure to start with a fresh box of cornflakes.Plus: More Dessert Recipes and Tips 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 September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Paul Costello Yield: 4 dozen clusters Ingredients 4 cups cornflakes 1 pound semisweet or bittersweet chocolate, tempered (see Note) Directions Line a large baking sheet with wax paper. Put the cornflakes in a large bowl and pour half of the tempered chocolate over them. Using a rubber spatula, quickly fold the cornflakes into the chocolate until they're evenly coated; add the remaining chocolate and fold gently until all of the cornflakes are generously coated with chocolate. Working quickly and using a teaspoon, scoop the chocolate-covered cornflakes onto the prepared baking sheet and shape them into free-form clusters with a second teaspoon. Make Ahead The clusters can be stored in an airtight container at cool room temperature for up to 2 weeks, if you can resist eating them. Notes Tempering Tips Tempering melted chocolate ensures that it will set up firmly with a glossy sheen. Any leftover chocolate can be tempered again later. 1. Chop 1 pound of room temperature chocolate into 1/2–inch pieces. 2. Put 2/3 of the chocolate in a glass bowl. Microwave at medium–high power for 30–second periods, stirring with a rubber spatula in the intervals, until 3/4 of the chocolate is melted, about 1 1/2 minutes. 3. Stir the chocolate until completely melted, then scrape it into a clean, dry, room temperature bowl. Measure the temperature of the chocolate with an instant–read thermometer; it should be between 100 and 115 degrees. Add the remaining chocolate in large handfuls, stirring constantly until the chocolate is at 88 degrees. If the chocolate becomes too cool, melt a few more tablespoons of chopped chocolate and stir them in to raise the temperature. 4. Dip the tip of a knife in the chocolate; the chocolate on the knife should begin to set within 1 minute. Use at once. Suggested Pairing When matching chocolate with wine, it is essential for the wine to be sweeter than the chocolate. The rich, fruity sweetness of a late-bottled vintage port makes it the perfect partner for the bittersweet chocolate used in all the recipes here. For the record, Jacques Torres likes a good dry red Bordeaux with all of his chocolate confections. Rate it Print