HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

TODAY MY GUEST IS JACQUES TORRES PASTRY CHEF OF THE WORLD-FAMOUS LE CIRQUE IN NEW YORK CITY.

WE HAVE ALL THIS MELTED CHOCOLATE.

WHAT ARE WE GOING TO DO WITH IT?

WE'RE GOING TO DO, LET'S SA Y A LITTLE CENTERPIECE LITTLE PRESENTATION.

AND WE'RE GOING TO PU T SOME PETITS FOURS SOME PRALINES AR OUND THAT.

OH LOVELY.

SO FIRST STEP, I TA KE THE CHOCOLATE AND I CUT THE CH OCOLATE IN SMALL PIECES LIKE YOU CA N SEE HERE.

UM HMM THEN I PUT IT ON TOP OF A DOUBLE BOILER- A PAN, WATER, A TOWEL TO DON'T HAVE ANY HMMIDITY.

WHY DO YOU HAVE THE TOWEL THERE?

THE CHOCOLATE CO NTAIN FAT.

THE FAT AND THE WATER DO N'T MIX TOGETHER.

YEAH.

SO WE HAVE TO AVOID ANY DROP OF WATER GO ING IN THE CHOCOLATE.

OTHERWISE THE CHOCOLATE IS GO ING TO COME REALLY THICK AND YOU CAN NOT WORK WI TH IT ACTUALLY ANYMORE.

WHAT HAPPENS WHEN THAT...

SO WE CAN DO A TEST OF THAT.

YOU CAN PUT SOME CHOCOLATE IN A BOWL.

...SEE THINGS ARE TRUE.

IT 'S INTERESTING TO SEE THAT BECAUSE YOU SEE THE CHOCOLATE IS...

IT'S BEAUTIFUL AND LOVELY.

IS VERY FLUID AN D NICE.

YES, IT'S SILKY.

IF YOU PUT A LI TTLE BIT OF WATER ON YOU KNOW, A LI TTLE DROP OF...

THE CHOCOLATE IS GO ING TO COME THICK.

OH, I CAN SEE.

AND YOU CAN NOT WO RK WITH IT ANYMORE.

LOOK AT THAT.

JUST THAT LITTLE BIT OF WATER WILL DO THAT?

YES, SO YOU REALLY HA VE TO BE CAREFUL OF THE WATER IN TH E CHOCOLATE.

AND THE WAY TO DO IS TO PUT THE CH OCOLATE ON A MICROWAVE.

SO WE JUST SET THE MICROWAVE HALF POWER, LIKE FOUR OR FIVE FOR ABOUT THREE TO FIVE MINUTES.

AND TIME TO TIME JUST ST IRRING THE CHOCOLATE.

THE CHOCOLATE MELT VERY WE LL IN THE MICROWAVE.

SO, IT'S TWO DI FFERENT TECHNIQUES AND THEY BOTH WO RK VERY WELL.

I LIKE THIS ONE BECAUSE YOU CAN SEE IT VERY WELL.

THAT ONE YO U CAN SEE... YEAH.

SO, WHEN WE RE ACH THAT POINT WHEN THE CH OCOLATE IS MELT ABOUT A HUNDRED DEGREES, WARM TO YOUR FINGER.

YOU DON'T NEED THERMOMETER.

IT'S A GOOD OPTION IF YOU HAVE IT.

BUT IF YOU DON'T HAVE IT FO RGET IT, YOU KNOW IT'S...

SO WHEN WE RE ACH THAT POINT WHEN THE CHOCOLATE RE ACH A 100 DEGREES.

THE PROBLEM IF WE JUST WORK TH E CHOCOLATE LIKE THAT THE CHOCOLATE'S NOT GOING TO CRYSTALLIZE.

BECAUSE THE MO LECULES OF FAT WHEN WE HAVE THAT HARD CHOCOLATE... ALL THE MOLECULES OF FAT ARE TOGETHER OKAY, THEY ARE BRAIDED TO GETHER LIKE A CHAIN.

YEAH.

WHEN WE WARM UP THAT CHOCOLATE THOSE MOLECULES JU ST BREAK DOWN AND THEY'RE JUST AG AINST EACH OTHER.

THEY ARE NOT TO GETHER ANYMORE.

YEAP.

SO TO PUT THOSE MO LECULES OF FAT TOGETHER WE HAVE TO TAKE SOME CR YSTALLIZED CHOCOLATE.

SO THE WAY YO U BUY IT POUR SOME INSIDE THE ME LTING CHOCOLATE AND WITH TH AT MIXER JUST BLEND EV ERYTHING TOGETHER.

SO THAT'S THE WAY TO CO OL DOWN THE CHOCOLATE AND PUT THE MOLECULES OF FAT TOGETHER.

SO WE'RE GOING TO DO THAT NOW.

I'VE NEVER HEARD OF THAT.

AND YOU CHANGE THE MOLECULAR STRUCTURE.

YES.

NOTHING HAS TO BE EXACT.

I MEAN, IF IT'S NO T COLD ENOUGH YOU ADD A LITTLE BIT OF CHOCOLATE.

IF IT'S TO O COLD YOU JUST PUT IT BACK ON THE DOUBLE BOILER.

SO NOTHING IS DEFINITIVE, YO U CAN ALWAYS ADJUST.

AND NOW WE JUST...

SO YOU SEE THE CHOCOLATE NO W START TO COMBINE...

THE MIXER COMBINE ALL TH E CHOCOLATE TOGETHER.

AND THE TEMPERATURE IS GOING TO DROP.

SOMETHING IM PORTANT, JULIA IS TO KEEP THE BLENDER INSIDE THE CHOCOLATE LIKE THAT.

YOU DON'T MIX IN ANY AIR.

SO THAT'S, YOU KNOW I CAN FEEL THAT'S PRETTY WARM.

IT HAS TO BE COOLER TH AN YOUR HANDS.

SO THAT'S STILL PR ETTY WARM.

WE'RE GOING TO AD D A LITTLE BIT MO RE COLD CHOCOLATE UNTIL THAT CHOCOLATE, YO U KNOW, IS COLD.

IT HAS TO FEEL COLD TO THE TOUCH.

WHEN WE DON'T HEAR THE CRACKING ANY MORE THAT MEANS ALL THE CHOCOLATE IS MELT.

OKAY, ALMOST READY.

NO WASTE.

OKAY, LET'S GO WITH THE WHITE ONE.

I DON'T HAVE SO MUCH WH ITE CHOCOLATE LEFT HERE.

I MELT PERHAPS A LI TTLE BIT TOO MUCH.

SO WHAT I'M GO ING TO DO BECAUSE THE GL ASS RETAIN HEAT I'M GOING TO PUT EV ERYTHING IN THE COLD GLASS.

SO THAT IT CAN CO OL DOWN FASTER.

I SEE.

WHITE CHOCOLATE, IT'S AC TUALLY NOT CHOCOLATE IT'S NOT CO COA CONTENT.

YEAH.

IT'S JUST THE FA T FROM THE COCOA.

AND THE FLAVOR CO MES FROM THE MILK AND FROM TH E VANILLA.

SO IT HAS TO BE PURE VANILLA.

YEAH, YOU HAVE TO BE CA REFUL WITH THAT AND REALLY BUY SO METHING NATURAL.

OKAY, NOW IT'S NICE AND SM OOTH AND WE CAN STOP.

AND THE WHITE CH OCOLATE IS READY.

LET'S GO OVER AGAIN WHY THIS IS ALL NECESSARY FOR IT TO WORK.

IF YOU MELT THE CHOCOLATE THE MOLECULES OF FAT DON'T BE TOGETHER.

IF YOU SPREAD THE CHOCOLATE ON A PIECE OF PLASTIC LIKE WE'RE GOING TO DO THE CHOCOLATE NE VER GOING TO SET.

UM HMM.

SO YOU CALL IT TEMPERING THE CHOCOLATE?

YES, IT'S THE TEMPERING PR OCESS OF THE CHOCOLATE.

AND WHETHER OR NOT YOU UNDERSTAND IT THIS IS THE WAY TO DO IT BECAUSE IT WORKS.

YEAH, BUT I'D LIKE YOU TO UNDERSTAND.

WELL, I THINK I YES I... YOU CATCH IT.

SO A LITTLE TE ST NOW TO SEE IF THE CH OCOLATE IS TEMPERED.

THAT'S A LITTLE... AH HAH, THIS IS TO TEST IT OUT.

YES.

SO YOU TAKE A COLD SPOON OR KNIFE OR ANYTHING AND JUST PUT A LITTLE BI T OF CHOCOLATE ON TOP.

AND YOU LET IT LIKE THAT NOT IN A WA RM PLACE BUT, YOU KNOW, ROOM TE MPERATURE IS FINE.

IF IN ONE MI NUTE OR LESS THE CHOCOLATE STARTS TO SET THAT MEANS THE CH OCOLATE IS TEMPERED.

SO YOU CAN SEE HE RE, LET'S SEE.

WE HAVE A KNIFE, THE CH OCOLATE STARTS TO SET.

YOU SEE.

OH, YES.

I TOUCH IT AN D IT DON'T...

OKAY, SO THE WHITE CH OCOLATE IS READY DEFINITELY, AS YO U CAN SEE.

YEAH.

YOU SEE, IT KEEPS IT S SHAPE NOW WHEN YOU TOUCH IT.

SO THE WHITE ONE IS READY.

SO LET'S LOOK, SO YOU SEE JU LIA NOW THE CHOCOLATE THE DARK CH OCOLATE IS SET.

YOU TAKE ON E MINUTE YOU CAN TOUCH AND FEEL IT , IT STARTS TO HARDEN.

SO IT'S RE ADY TO USE.

SO THAT'S IN TERESTING, HMM?

THAT YOU REALLY HAVE TO TEST IT OR IT'S NOT GOING TO WORK OUT.

YES.

AND YOU HAVE ABOUT TEN MI NUTES TO WORK WITH IT.

OTHERWISE CHOCOLATE IS GOING TO HARDEN.

YOU SEE THAT ONE STARTS TO HARDEN ALREADY.

SO IF IT STARTS TO BE A LITTLE BIT COOLER OR TOO COLD AN D TOO THICK YOU CAN PUT IT BA CK IN A MICROWAVE OR A DOUBLE BOILER, BUT NOT TOO LONG.

BECAUSE IF YOU PA SS ABOUT 88 DEGREES...

YES, THEN YOU HAVE TO START AGAIN.

YOU HAVE TO START EVERYTHING AGAIN.

SO WE DON'T WA NT THAT.

YES.

SO, THAT'S A PI ECE OF PLASTIC.

YOU KNOW WHEN YO U BUY FLOWERS?

THEY WRAP THOSE FL OWERS ON THE PLASTIC.

THAT'S WHERE I BUY MY PL ASTIC, AT THE FLORIST.

SO I'M GOING TO SP READ CHOCOLATE IN THAT PIECE OF PLASTIC.

AND HERE I BRING SOME PIECE OF METAL.

THAT'S WHAT PEOPLE PUT ON TOP OF THE REGISTER.

OH, THE RADIATOR, YES.

YO U KNOW, TO DO N'T BURN YOURSELF.

YOU CAN GET THAT AT THE HARDWARE STORE.

AT THE HA RDWARE STORE.

SO YOU JUST ASK THEM TO CUT YOU A LITTLE PIECE THEN YOU CAN USE TH AT FOR CHOCOLATE.

SO DON'T PUT DO MUCH CH OCOLATE IN HERE.

THEN JUST SPREAD IT LIKE THAT.

IT'S FINE IF IT'S NOT EX ACTLY ALL OVER.

AND NOW... AND WHAT IS THIS GOING TO MAKE?

SO THAT GIVE YO U SOME DESIGN.

UM HMM.

THEN IF YOU DO N'T HAVE THAT IT'S FUN TO TAKE SOME WH ITE CHOCOLATE AND JUST PUT YO UR FINGER.

THAT'S THE MOST FUN THINGS TO DO AND JUST DO SOME... OH, JUST LIKE THAT.

THINGS LIKE THAT.

THIS IS GOING TO GIVE YOU CHOCOLATE A SORT OF CHOCOLATE DOTS YOU CAN USE.

YES, LIKE THAT, IT ISN'T ALL DARK.

YOU KNOW, DA RK CHOCOLATE.

YEAH.

SO YOU CAN JUST PUT SOME LI TTLE DESIGN LIKE THAT.

YOU KNOW, IT'S LI KE A PAINTER.

YOU JUST PL AY WITH IT.

NOW WE'RE GOING TO PUT TH E DARK CHOCOLATE ON TOP.

SO I'M JUST GOING TO SP READ IT LIKE THAT.

SO THAT'S COOLED ENOUGH SO IT'LL... YE S, IT ST ART TO SET.

YOU KNOW THE CH OCOLATE IS TEMPERED SO NOW IT SE TS PRETTY FAST.

NOT TOO, TOO MUCH.

BUT YOU KNOW WHEN YOU DO A CENTERPIECE LIKE THAT YOU CAN ALWAYS RE -MELT IT AND RE-USE THE CHOCOLATE, SO ACTUALLY...

YES.

YOU'RE NOT WASTING ANY.

YO UR GUEST CAN BREAK IT DOWN AND EAT IT.

IT'S EVEN MORE FUN.

SO DON'T MAKE IT TOO THIN OTHERWISE, IT'S TO O FRAGILE.

I GUESS YOU'RE GOING TO HAVE TO PICK IT UP.

IT'S LOVELY THAT IT'S GLISTENING.

SO, I SPREAD IT.

AND NOW TO MAKE IT REALLY FLAT YOU JUST MOVE TH AT A LITTLE BIT... OH, I SEE.

OR JUST, IF YOU HAVE A CU TTING BOARD LIKE THAT... YEAH.

DO LIKE THAT, OKAY.

THEN YOU CA N REALLY... LOOKS LIKE FO REVER.

BUT IT'S ACTUALLY, YOU KN OW, A COUPLE MINUTES.

IT'S NOT TOO LONG.

HOW IS THAT DOING NOW?

I THINK IT'S RE ADY TO CUT NOW...

ALREADY.

YE S. OKAY.

SO WE'RE GOING TO CU T THE HEARTS HERE.

SO THAT'S ONE PART- HOPLA.

SO I'M GOING TO CUT SO ME TRIANGLE HERE.

SO IF YOU DO THAT YOU DON'T DRINK ANY CO FFEE ON THE MORNING.

OTHERWISE IT'S NO T STRAIGHT.

SO WE'LL JUST CUT LIKE A RECTANGLE.

THEN WE'RE GOING TO JUST DR AW SOME LINES LIKE THAT.

THOSE ARE LONG TRIANGLES.

YOU HAVE A SURE HAND.

NO COFFEE.

SO NOW I'M GOING TO DO SOME LITTLE MOONS.

I'M GOING TO HOLD THAT JUST TO USE IT AS A GUIDE.

YES, I SEE YOU USE ANYTHING THAT'S AVAILABLE.

OH, I THINK IT'S FU N TO DON'T BUY MORE OF THOSE SP ECIAL THINGS FOR THAT KI ND OF WORK.

JUST USE WH AT'S AROUND.

YOU KNOW, JUST USE WHAT YO U FIND IN YOUR KITCHEN.

AND WHAT DO WE DO WITH THAT ONE?

WE CAN DO SOMETHING LI KE ANOTHER... SOMETHING LIKE THAT.

THEN WE CAN CUT ANOTHER TR IANGLE ON THE MIDDLE OF IT.

YOU DON'T HAVE TO DO EXACTLY THE SAME.

I SHOW YOU DIFFERENT TE CHNIQUES THAT YOU CAN USE.

WHATEVER YOU WANT.

SO I HAVE A PIECE OF BUBBLED PLASTIC.

YES, I WAS GOING TO ASK YOU HOW YOU COULD MOLD SOMETHING.

YES, I LO VE TO...

THIS IS BUBBLED PLASTIC?

THAT'S BUBBLED PL ASTIC.

I'M JUST GOING TO PUT SOME CH OCOLATE ON TOP OF IT AND LET IT COOL DO WN LIKE THAT.

THEN WE'RE GO ING TO HAVE A DIFFERENT TEXTURE TH AN THAT ONE.

THAT DOESN'T LOOK AS THOUGH IT'S GOING TO TURN INTO ANYTHING.

YOU'RE RIGHT.

WE'RE GOING TO LET IT CO OL DOWN A LITTLE BIT.

NOW, DO WE HAVE AN ACTUAL MOLD.

OH, YES.

WHAT DO YOU DO WITH THAT NOW?

WE JUST POUR THE CH OCOLATE IN LIKE THAT.

THEN WITH THE SP ATULA, YOU JUST...

I ALWAYS WANTED TO KNOW HOW YOU DID THIS.

YOU GO ON THE SIDE.

AND NOW, YO U KNOW YOU ALWAYS HAVE SOME BUBBLES ON THE BOTTOM SO WE DO LIKE THAT.

THAT'S ONE TE CHNIQUE.

ANOTHER TE CHNIQUE IS JUST... (tapping) AND WE SEE THE BU BBLES COMING UP.

UM HMM.

SO WHEN WE RE ACH THAT POINT WE JUST EMPTY TH E CHOCOLATE.

OKAY, THAT'S EN OUGH.

AND IT'S COATED.

AND NOW WE JUST PO UR IT LIKE THAT.

THEN WE REFRIGERATE THAT FO R ABOUT TEN MINUTES.

NOW WE CAN CUT TH AT IN FOUR AND PUT EVERYTHING IN THE REFRIGERATOR.

ON THE TRAY.

THIS IS GOING TO BE FASCINATING.

YOU CAN SEE ALREADY WHAT IT 'S GOING TO LOOK LIKE.

YOU SEE THE HEARTS?

YES.

AND THE... OH, THAT'S FUN.

YES, IT'S JUST DI FFERENT.

AND I BRING THAT IN TH E REFRIGERATOR.

OKAY.

SO, JULIA NOW IT'S ABOUT A LITTLE BI T OVER TEN MINUTES.

YOU COULD LEAVE THEM IN LONGER?

YES, YOU CAN.

BUT IT'S READY, SO WE CA N START TO WORK WITH IT.

SO, AS I TELL YO U BEFORE WE'RE GOING TO PE EL THE PAPER.

OH, THAT'S NICE AND SHINY ON THAT SIDE.

AND YOU SEE IT BE CAME VERY SHINY... OH YES.

THE PLASTIC DO THAT.

AND THAT COMES OFF VERY EASILY.

OKAY, THEN WE HAVE... OH, THAT'S LOVELY.

THEN WE HAVE TH E HEARTS.

SO IT'S PRETTY EASY YO U KNOW AFTER THAT.

NOW WE'RE GOING TO USE THOSE... OH, THESE JUST, THAT'S WONDERFUL.

THAT'S SO PRETTY.

IT LOOKS LIKE A POLKA DOT DRESS, DOESN'T IT.

LET'S WORK LI KE THAT.

AND WE CAN DO... WE'RE GOING TO ST ICK THAT ONE HERE.

SO WE TAKE A LITTLE BI T OF CHOCOLATE AND JUST STICK IT, AN D IT SHOULD HOLD.

WHAT I DO, I'M GOING TO CUT WITH AN ANGLE AND STICK THEM SI DE TO SIDE WITH SOME CHOCOLATE BE TWEEN THEM LIKE THAT TO HOLD.

JUST TO HOLD THEM UP.

TH EY HOLD EA CH OTHER.

SO YOU JUST, YOU KNOW, AG AIN, LIKE A PAINTER YOU PLAY WI TH THE FORM AND THE DESIGN.

WE'RE GOING TO PLAY WI TH THE FORM.

THAT WILL BE NICE, YES.

YOU SEE, EVERY PIECE HO LDS EACH OTHER.

YES.

THAT'S THE WAY WE WANT TO DO IT.

NOW WE'RE GOING TO PUT THAT ONE A LITTLE BIT HI GHER HERE.

OKAY, TWO MORE.

CERTAINLY THE SECRET IS IN THE TEMPERING AS YOU SAY.

YE S. YOU CAN'T DO ANYTHING IF YOU DON'T GET IT TEMPERED.

YES, WHEN EVERYTHING IS TEMPERED AFTER THAT THINGS GO AL ONG VERY EASILY.

BUT, JUST THE FIRST STEP IS THE MOST IMPORTANT.

YEAH.

JUST TAKE THAT TIME.

THE TEMPERING.

HOW DO YOU LI KE IT?

WELL THAT IS MARVELOUS.

SO NOW, I'M GOING TO TRY TO REMOVE...

I'M AMAZED AT HOW IT ALL COMES OFF LIKE THAT.

YOU KNOW, IT'S NO, RE ALLY ANY RULES ON IT.

JUST PLAY AND DO WH ATEVER YOU'D LIKE.

YES, LIKE DOING A PAINTING.

YES, EXACTLY.

SO, LET'S TAKE SO ME CHOCOLATE AND STICK ALL TH OSE PARTS.

I JUST HAD NO IDEA HOW ONE WOULD GO ABOUT THIS AND THIS IS FASCINATING.

YOU KNOW I LOVE TO WO RK WITH CHOCOLATE.

OH, YES.

IT'S REALLY SOMETHING FU N TO DO AND... AND IT ALWAYS SMELLS GOOD WHILE YOU WORK.

AND YOU STILL LOVE TO EAT CHOCOLATE?

OH YES, I LO VE CHOCOLATE.

OKAY, SO NOW I'M GOING TO DO A BASE ON THAT.

LET'S SEE ABOUT TH AT BUBBLE PAPER- HOW IT COMES.

I THINK THAT'S FASCINATING.

A DIFFERENT TEXTURE, YO U SEE IT'S PRETTY.

UM HMM.

SO WE'RE GOING TO PUT THAT PIECE... LET'S PUT SOME CH OCOLATE ON.

THAT'S GOING TO BE JULIA AN D JACQUES' CREATION, NO?

OKAY, WE CAN PUT TH AT ON THE BACK JUST TO MAKE TH E WHITE COLOR COME IN THE FRONT.

WELL, THAT'S A GOOD IDEA.

SO, LET'S DO THAT.

SO NOW, JULIA REMEMBER WHEN YOU HA VE THAT PLASTIC WRAP DON'T THROW IT AWAY, PU T IT ASIDE FOR ME.

IT'S JUST FOR CHOCOLATE.

SEND IT TO ME IN NEW YORK.

I'LL SEND IT TO YOU.

I SUPPOSE THAT WOULD KEEP FOR QUITE A LONG WHILE?

OH YES.

YOU CAN KEEP IT AT RO OM TEMPERATURE IF IT'S NO T TOO HOT; YOU JUST COVER IT WI TH CELLOPHANE WRAP.

THEN YOU CAN KEEP IT , I DON'T KNOW A MONTH IF YOU WANT.

JUST PROTECT IT WITH CE LLOPHANE WRAP ON TOP.

...ASKING YOU IF IT WAS VERY HOT WEATHER YOU'D KEEP PUTTING THINGS IN THE FRIDGE.

IN THE BASEMENT OR IF YOU HAVE A WINE CELLAR IT'S THE BEST PL ACE TO KEEP IT.

OR IF A HOT NEW YORK APARTMENT YOU JUST HAVE A LOT OF REFRIGERATOR SPACE.

YES, IT'S DIFFICULT TO KE EP THAT WHEN IT'S VERY HOT.

YES.

WELL THAT'S BEAUTIFUL.

NOW WE'RE GOING TO DO SOME PRALINES.

THAT IS NUT BRITTLE.

YES, WE'RE GOING TO MIX ONE CUP OF SUGAR AND ABOUT ONE AND A HALF, TW O CUPS OF NUTS.

SO WE HAVE... WHAT HAVE WE GOT HERE?

WE'VE GOT AL MOND, PEANUTS PEANUTS PECANS, HAZELNUTS HAZELNUT WALNUTS, PINE NUTS, AN D PISTACHIO.

WE JUST PUT EV ERYTHING TOGETHER.

YOU KNOW, SOMETIMES YOU SEE ON THE STREET PEOPLE DO THAT WI TH JUST PEANUTS.

BUT IT'S FUN TO MIX EV ERYTHING TOGETHER.

I THINK YOU HAVE TO BE AWFULLY CAREFUL THAT THE NUTS AREN'T RANCID.

IN OTHER WORDS, TASTE THEM FIRST.

OH YES, YES- YOU'RE RIGHT.

HOW DO YOU KEEP YOUR NUTS?

I THINK THE BEST WAY TO DO N'T HAVE THE RANCID FOODS IS TO KEEP THEM WHEN YOU HAVE A LOT OF FOODS LIKE THAT IN THE FREEZER.

I THINK THAT'S TH E BEST WAY.

YEAH.

TO DON'T HAVE TH EM RANCID.

BECAUSE RANCID IS HORRID.

OH YES, THEN IT'S NO GOOD.

SO YOU CAN SEE WE HAVE THE SUGAR AND ALL THE NU TS TOGETHER.

AND NOW, YOU'RE GOING TO TAKE A LITTLE WHILE WE'RE GOING TO BR ING THAT TO A BOIL.

SO THESE ARE GOING TO BE KIND OF INDIVIDUAL NUTS THAT HAVE A SUGAR COATING.

YOU KNOW, THAT'S NI CE WITH, ON A PLATE WHEN YOU'RE FINISH TO EA T AFTER THE DESSERTS WITH YOUR COFFEE TO HAVE SO ME OF THOSE PRALINES.

YES.

SO YOU SEE, JULIA, TH AT'S BOILING NOW AND WE HAVE THAT WHITE SU GAR ON THE SIDE.

THAT IS, YES.

WHAT I'M GO ING TO DO IS SCRAPE THAT SUGAR FROM THE SIDE TO THE MIDDLE.

THAT'S JUST WHAT YOU WANT.

AND THAT'S GOING TO CRYSTALLIZE.

SO THAT PROCESS IS GOING TO CARAMELIZE THE SUGAR AND GOING TO ROAST ALL TH E NUTS TOGETHER TOO.

SO THE SUGAR NOW HAS START TO CRYSTALLIZE.

YOU SEE IT COMES MO RE AND MORE WHITE?

YEAH.

AND PRETTY SOON YOU'RE GO ING TO BE LIKE SAND.

UM HMM.

AND THEN IT WILL TURN A LITTLE BROWN.

THEN AFTER WE, ST ILL STIRRING THEN IT BE COME BROWN.

AND THAT MEANS IT 'S READY.

YOU SEE NOW THE SUGAR HA S CRYSTALLIZED.

OH, LOOK AT THAT, IT MOST DEFINITELY CRYSTALLIZED.

IT LOOKS LI KE SAND.

THAT'S FASCINATING.

AND YOU WANT IT TO BROWN A LITTLE BIT, DON'T YOU.

NOW WE WANT TO GIVE SO ME CARAMEL COLOR.

YOU SEE, THE NUTS THEY DO N'T STICK TOGETHER AND THEY ARE REALLY APART.

AND THAT'S FASCINATING.

THEY'RE GOING TO ST AY LIKE THAT.

YEAH.

THAT'S WONDERFUL.

YOU NEED, WHEN YO U DO THAT IF YOU CAN, HA VE A THICK PAN WITH A THICK BOTTOM AN D THICK SIDE.

IT'S BETTER LI KE THAT- THE HEAT GO ALL TH E WAY OVER.

GO ALL AROUND, YES.

NOW IT IS BEGINNING TO MELT A LITTLE BIT ON THE BOTTOM.

YES, NOW IT STARTS TO CARAMELIZE.

THE SUGAR STARTS TO CARAMELIZE AND IT'S WHAT GIVES TH AT SHINY COLOR.

YEAH, AND NOW IT'S DEFINITELY BROWNING.

SO WE START TO SM ELL ALL THAT.

HMM, LOVELY.

SO NOW IT'S TIME WHERE YO U BECOME VERY CAREFUL.

YOU DON'T PUT YOUR FINGER IN THAT BECAUSE THAT BURNS.

VERY HOT, YES.

SO BE CAREFUL WI TH THAT.

SO YOU SEE...

YES, THAT'S SO FASCINATING, THE CHANGE.

THEY HAVE A NICE COLOR SO WE STOP THE FIRE.

BUT WE LEAVE THEM IN.

AND WE'RE GO ING TO...

THEY'RE STILL COOKING A LITTLE BIT.

GO UNTIL THE SUGAR CR YSTALLIZE AGAIN.

SO YOU SEE TH EY'RE GOING TO...

THE SUGAR'S GOING TO HA RDEN A LITTLE BIT.

OKAY NOW THEY AR E ALL COVERED.

YEAH, ALL CA RAMELIZED.

THEY'RE WONDERFUL ROASTED.

IF THEY STAYED LIKE THAT THEY'D STICK TOGETHER WOULDN'T THEY?

YE S. IF YOU POUR THEM JUST WH EN THE SUGAR IS MELTING YES, THEY'RE GOING TO STICK TOGETHER.

IT'S WHY YOU MELT THE SE COND CRYSTALLIZATION.

YES.

YOU SEE ALL THE SUGAR NO W START TO BE.

AH HUH, IT IS.

IT'S STARTING TO LOOK LIKE SUGAR AGAIN.

SANDY AGAIN.

YES, SANDY, THAT'S RIGHT.

OKAY, SO... THAT IS DEFINITELY IS SUGARY THERE, YES.

YOU SEE?

YEAP.

SO WE CAN PUT THEM ON THE CUTTING BOARD.

ALWAYS BE VERY CA REFUL WITH THAT BECAUSE IT'S RE ALLY HOT.

AND WHAT WE DO AR E JUST PUSH THEM BUT THEY USUALLY DO N'T STICK.

YOU SEE, THEY'RE REALLY EASY TO... AND THEY'RE NOT TOO HOT, EITHER.

AND IN ABOUT FI VE MINUTES THEY'RE GOING TO BE COLD ENOUGH TO PUT WITH OUR PR ESENTATION.

THOSE HAVE COOLED OFF.

THAT WAS ABOUT FIVE OR SIX MINUTES, WASN'T IT?

YES, ABOUT FIVE, SI X MINUTES.

I'D LIKE YOU TO TRY THE THAT'S MY FAVORITE, TH AT'S THE PISTACHIOS.

SO I WOULD LIKE YO U TO TRY THAT.

OH, PISTACHIO, I'D LOVE TO.

AND SOMETHING I DON'T TELL YOU AND SOMETHING IMPORTANT IS TO USE RAW, UNSALTED NUTS.

NOT, NO SALT.

NO SALT BECAUSE, OF COURSE THAT WOULD BE NO GOOD.

AND RAW BECAUSE WE'RE GOING TO ROAST THEM.

WHEN THE CARAMEL GO AR OUND THEM, THEY ROAST SO WE DON'T USE AL READY ROASTED ONES.

SO NOW WHAT WE'RE GO ING TO DO... NOW WHAT?

YOU REMEMBER THAT FISH YOU AS KED ME TO DO IN CHOCOLATE?

TO DO, YES.

SO, I HAVE IT HERE.

NOW, LET'S TAKE THE CH OCOLATE PRESENTATION HERE.

WELL, THAT'S SO LOVELY.

THEN, YOU KNOW WHAT, WE'RE GO ING TO USE THE FISH.

WE'RE GOING TO PUT IT HERE LIKE THAT AND WE CAN PU T THE NUTS ON.

WHAT DO YOU TH INK OF THAT?

YES, I THINK IT LOOKS NICE.

THOSE ARE DELICIOUS- THOSE NUTS.

AND THEY'RE EA SY TO DO.

UM HMM.

LET'S PUT SOME MO RE HERE.

AND YOU KNOW WHAT?

I BRING SOME PETITS FOURS FROM LE CIRQUE HERE.

OH GOOD.

TO PUT AROUND THE PR ESENTATION.

SO WE CAN PUT THE TUILES HERE, CHOCOLATE TUILES.

AND SOME OF THE PE TITS FOURS.

AND YOU MADE ALL OF THESE?

YES, I MAKE THOSE ON ES AT LE CIRQUE.

AND WE CAN PUT SOME HE RE ON THAT SIDE.

THAT'S BISCOTTI.

AND A LITTLE PALMIER.

PETITS PALMIERS.

THEY'RE CHARMING.

AND SOME MERINGUES.

OH, THESE ARE LITTLE MERINGUES.

OKAY, THERE WE ARE.

GREAT.

THAT'S LOVELY.

SO WE HAVE A BIG PLATE OF PETITS FOURS NOW.

WELL, IT WAS SO SPLENDID, JACQUES AND I JUST COULDN'T BELIEVE THAT ANY HMMAN BEING COULD MAKE IT.

WELL I THINK I COULD MAKE IT AND THAT WOULD BE SOMETHING.

THE WHOLE THING IS THAT TEMPERING OF THE CHOCOLATE.

IT'S THE SECRET OF IT.

YOU KNOW, IF YOU COULD TEMPER THE CHOCOLATE- AFTER THAT, IT'S VERY EASY.

AND YOU CAN, BUT IT JUST TAKES A LITTLE TIME AND CLOSE OBSERVATION.

YES, DON'T GO TOO FAST.

TEMPER YOUR CHOCOLATE AND THAT'S IT.

REALLY WATCH IT.

THAT WAS A PLEASURE TO DO THAT WITH YOU.

IT WAS LOVELY.

YOU WERE VERY GENEROUS TO COME, JACQUES AND REALLY GIVE OF YOURSELF THE WAY YOU HAVE...

I WAS VERY HAPPY TO BE INVITED TO COME.

THANK YOU FOR US ALL.

THANK YOU VERY MUCH.

I HOPE YOU WILL COME AGAIN.

OKAY, TH ANK YOU.

BON APPETIT.