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 SAY A LITTLE CENTERPIECE LITTLE PRESENTATION.

AND WE'RE GOING TO PUT SOME PETITS FOURS SOME PRALINES AROUND THAT.

OH LOVELY.

SO FIRST STEP, I TAKE THE CHOCOLATE AND I CUT THE CHOCOLATE IN SMALL PIECES LIKE YOU CAN 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 CONTAIN FAT.

THE FAT AND THE WATER DON'T MIX TOGETHER.

YEAH.

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

OTHERWISE THE CHOCOLATE IS GOING TO COME REALLY THICK AND YOU CAN NOT WORK WITH 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 AND NICE.

YES, IT'S SILKY.

IF YOU PUT A LITTLE BIT OF WATER ON YOU KNOW, A LITTLE DROP OF... THE CHOCOLATE IS GOING TO COME THICK.

OH, I CAN SEE.

AND YOU CAN NOT WORK WITH IT ANYMORE.

LOOK AT THAT.

JUST THAT LITTLE BIT OF WATER WILL DO THAT?

YES, SO YOU REALLY HAVE TO BE CAREFUL OF THE WATER IN THE CHOCOLATE.

AND THE WAY TO DO IS TO PUT THE CHOCOLATE 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 STIRRING THE CHOCOLATE.

THE CHOCOLATE MELT VERY WELL IN THE MICROWAVE.

SO, IT'S TWO DIFFERENT TECHNIQUES AND THEY BOTH WORK VERY WELL.

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

THAT ONE YOU CAN SEE... YEAH.

SO, WHEN WE REACH THAT POINT WHEN THE CHOCOLATE 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 FORGET IT, YOU KNOW IT'S... SO WHEN WE REACH THAT POINT WHEN THE CHOCOLATE REACH A 100 DEGREES.

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

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

YEAH.

WHEN WE WARM UP THAT CHOCOLATE THOSE MOLECULES JUST BREAK DOWN AND THEY'RE JUST AGAINST EACH OTHER.

THEY ARE NOT TOGETHER ANYMORE.

YEAP.

SO TO PUT THOSE MOLECULES OF FAT TOGETHER WE HAVE TO TAKE SOME CRYSTALLIZED CHOCOLATE.

SO THE WAY YOU BUY IT POUR SOME INSIDE THE MELTING CHOCOLATE AND WITH THAT MIXER JUST BLEND EVERYTHING TOGETHER.

SO THAT'S THE WAY TO COOL 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 NOT COLD ENOUGH YOU ADD A LITTLE BIT OF CHOCOLATE.

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

SO NOTHING IS DEFINITIVE, YOU CAN ALWAYS ADJUST.

AND NOW WE JUST... SO YOU SEE THE CHOCOLATE NOW START TO COMBINE... THE MIXER COMBINE ALL THE CHOCOLATE TOGETHER.

AND THE TEMPERATURE IS GOING TO DROP.

SOMETHING IMPORTANT, 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 THAN YOUR HANDS.

SO THAT'S STILL PRETTY WARM.

WE'RE GOING TO ADD A LITTLE BIT MORE COLD CHOCOLATE UNTIL THAT CHOCOLATE, YOU 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 WHITE CHOCOLATE LEFT HERE.

I MELT PERHAPS A LITTLE BIT TOO MUCH.

SO WHAT I'M GOING TO DO BECAUSE THE GLASS RETAIN HEAT I'M GOING TO PUT EVERYTHING IN THE COLD GLASS.

SO THAT IT CAN COOL DOWN FASTER.

I SEE.

WHITE CHOCOLATE, IT'S ACTUALLY NOT CHOCOLATE IT'S NOT COCOA CONTENT.

YEAH.

IT'S JUST THE FAT FROM THE COCOA.

AND THE FLAVOR COMES FROM THE MILK AND FROM THE VANILLA.

SO IT HAS TO BE PURE VANILLA.

YEAH, YOU HAVE TO BE CAREFUL WITH THAT AND REALLY BUY SOMETHING NATURAL.

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

AND THE WHITE CHOCOLATE 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 NEVER GOING TO SET.

UM HMM.

SO YOU CALL IT TEMPERING THE CHOCOLATE?

YES, IT'S THE TEMPERING PROCESS 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 TEST NOW TO SEE IF THE CHOCOLATE 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 BIT OF CHOCOLATE ON TOP.

AND YOU LET IT LIKE THAT NOT IN A WARM PLACE BUT, YOU KNOW, ROOM TEMPERATURE IS FINE.

IF IN ONE MINUTE OR LESS THE CHOCOLATE STARTS TO SET THAT MEANS THE CHOCOLATE IS TEMPERED.

SO YOU CAN SEE HERE, LET'S SEE.

WE HAVE A KNIFE, THE CHOCOLATE STARTS TO SET.

YOU SEE.

OH, YES.

I TOUCH IT AND IT DON'T... OKAY, SO THE WHITE CHOCOLATE IS READY DEFINITELY, AS YOU CAN SEE.

YEAH.

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

SO THE WHITE ONE IS READY.

SO LET'S LOOK, SO YOU SEE JULIA NOW THE CHOCOLATE THE DARK CHOCOLATE IS SET.

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

SO IT'S READY TO USE.

SO THAT'S INTERESTING, HMM?

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

YES.

AND YOU HAVE ABOUT TEN MINUTES 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 AND TOO THICK YOU CAN PUT IT BACK IN A MICROWAVE OR A DOUBLE BOILER, BUT NOT TOO LONG.

BECAUSE IF YOU PASS ABOUT 88 DEGREES... YES, THEN YOU HAVE TO START AGAIN.

YOU HAVE TO START EVERYTHING AGAIN.

SO WE DON'T WANT THAT.

YES.

SO, THAT'S A PIECE OF PLASTIC.

YOU KNOW WHEN YOU BUY FLOWERS?

THEY WRAP THOSE FLOWERS ON THE PLASTIC.

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

SO I'M GOING TO SPREAD 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.

YOU KNOW, TO DON'T BURN YOURSELF.

YOU CAN GET THAT AT THE HARDWARE STORE.

AT THE HARDWARE STORE.

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

SO DON'T PUT DO MUCH CHOCOLATE IN HERE.

THEN JUST SPREAD IT LIKE THAT.

IT'S FINE IF IT'S NOT EXACTLY ALL OVER.

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

SO THAT GIVE YOU SOME DESIGN.

UM HMM.

THEN IF YOU DON'T HAVE THAT IT'S FUN TO TAKE SOME WHITE CHOCOLATE AND JUST PUT YOUR 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, DARK CHOCOLATE.

YEAH.

SO YOU CAN JUST PUT SOME LITTLE DESIGN LIKE THAT.

YOU KNOW, IT'S LIKE A PAINTER.

YOU JUST PLAY WITH IT.

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

SO I'M JUST GOING TO SPREAD IT LIKE THAT.

SO THAT'S COOLED ENOUGH SO IT'LL... YES, IT START TO SET.

YOU KNOW THE CHOCOLATE IS TEMPERED SO NOW IT SETS 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.

YOUR GUEST CAN BREAK IT DOWN AND EAT IT.

IT'S EVEN MORE FUN.

SO DON'T MAKE IT TOO THIN OTHERWISE, IT'S TOO 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 THAT A LITTLE BIT... OH, I SEE.

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

DO LIKE THAT, OKAY.

THEN YOU CAN REALLY... LOOKS LIKE FOREVER.

BUT IT'S ACTUALLY, YOU KNOW, A COUPLE MINUTES.

IT'S NOT TOO LONG.

HOW IS THAT DOING NOW?

I THINK IT'S READY TO CUT NOW... ALREADY.

YES.

OKAY.

SO WE'RE GOING TO CUT THE HEARTS HERE.

SO THAT'S ONE PART- HOPLA.

SO I'M GOING TO CUT SOME TRIANGLE HERE.

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

OTHERWISE IT'S NOT STRAIGHT.

SO WE'LL JUST CUT LIKE A RECTANGLE.

THEN WE'RE GOING TO JUST DRAW 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 FUN TO DON'T BUY MORE OF THOSE SPECIAL THINGS FOR THAT KIND OF WORK.

JUST USE WHAT'S AROUND.

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

AND WHAT DO WE DO WITH THAT ONE?

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

THEN WE CAN CUT ANOTHER TRIANGLE ON THE MIDDLE OF IT.

YOU DON'T HAVE TO DO EXACTLY THE SAME.

I SHOW YOU DIFFERENT TECHNIQUES 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 LOVE TO... THIS IS BUBBLED PLASTIC?

THAT'S BUBBLED PLASTIC.

I'M JUST GOING TO PUT SOME CHOCOLATE ON TOP OF IT AND LET IT COOL DOWN LIKE THAT.

THEN WE'RE GOING TO HAVE A DIFFERENT TEXTURE THAN THAT ONE.

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

YOU'RE RIGHT.

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

NOW, DO WE HAVE AN ACTUAL MOLD.

OH, YES.

WHAT DO YOU DO WITH THAT NOW?

WE JUST POUR THE CHOCOLATE IN LIKE THAT.

THEN WITH THE SPATULA, YOU JUST... I ALWAYS WANTED TO KNOW HOW YOU DID THIS.

YOU GO ON THE SIDE.

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

THAT'S ONE TECHNIQUE.

ANOTHER TECHNIQUE IS JUST... (tapping) AND WE SEE THE BUBBLES COMING UP.

UM HMM.

SO WHEN WE REACH THAT POINT WE JUST EMPTY THE CHOCOLATE.

OKAY, THAT'S ENOUGH.

AND IT'S COATED.

AND NOW WE JUST POUR IT LIKE THAT.

THEN WE REFRIGERATE THAT FOR ABOUT TEN MINUTES.

NOW WE CAN CUT THAT 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 DIFFERENT.

AND I BRING THAT IN THE REFRIGERATOR.

OKAY.

SO, JULIA NOW IT'S ABOUT A LITTLE BIT OVER TEN MINUTES.

YOU COULD LEAVE THEM IN LONGER?

YES, YOU CAN.

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

SO, AS I TELL YOU BEFORE WE'RE GOING TO PEEL THE PAPER.

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

AND YOU SEE IT BECAME 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 THE HEARTS.

SO IT'S PRETTY EASY YOU 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 LIKE THAT.

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

SO WE TAKE A LITTLE BIT OF CHOCOLATE AND JUST STICK IT, AND IT SHOULD HOLD.

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

JUST TO HOLD THEM UP.

THEY HOLD EACH OTHER.

SO YOU JUST, YOU KNOW, AGAIN, LIKE A PAINTER YOU PLAY WITH THE FORM AND THE DESIGN.

WE'RE GOING TO PLAY WITH THE FORM.

THAT WILL BE NICE, YES.

YOU SEE, EVERY PIECE HOLDS EACH OTHER.

YES.

THAT'S THE WAY WE WANT TO DO IT.

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

OKAY, TWO MORE.

CERTAINLY THE SECRET IS IN THE TEMPERING AS YOU SAY.

YES.

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

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

BUT, JUST THE FIRST STEP IS THE MOST IMPORTANT.

YEAH.

JUST TAKE THAT TIME.

THE TEMPERING.

HOW DO YOU LIKE 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, REALLY ANY RULES ON IT.

JUST PLAY AND DO WHATEVER YOU'D LIKE.

YES, LIKE DOING A PAINTING.

YES, EXACTLY.

SO, LET'S TAKE SOME CHOCOLATE AND STICK ALL THOSE PARTS.

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

YOU KNOW I LOVE TO WORK WITH CHOCOLATE.

OH, YES.

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

AND YOU STILL LOVE TO EAT CHOCOLATE?

OH YES, I LOVE CHOCOLATE.

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

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

I THINK THAT'S FASCINATING.

A DIFFERENT TEXTURE, YOU SEE IT'S PRETTY.

UM HMM.

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

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

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

WELL, THAT'S A GOOD IDEA.

SO, LET'S DO THAT.

SO NOW, JULIA REMEMBER WHEN YOU HAVE THAT PLASTIC WRAP DON'T THROW IT AWAY, PUT 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 ROOM TEMPERATURE IF IT'S NOT TOO HOT; YOU JUST COVER IT WITH CELLOPHANE WRAP.

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

JUST PROTECT IT WITH CELLOPHANE 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 PLACE TO KEEP IT.

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

YES, IT'S DIFFICULT TO KEEP 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, TWO CUPS OF NUTS.

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

WE'VE GOT ALMOND, PEANUTS PEANUTS PECANS, HAZELNUTS HAZELNUT WALNUTS, PINE NUTS, AND PISTACHIO.

WE JUST PUT EVERYTHING TOGETHER.

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

BUT IT'S FUN TO MIX EVERYTHING 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 DON'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 THE BEST WAY.

YEAH.

TO DON'T HAVE THEM RANCID.

BECAUSE RANCID IS HORRID.

OH YES, THEN IT'S NO GOOD.

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

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

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

YOU KNOW, THAT'S NICE WITH, ON A PLATE WHEN YOU'RE FINISH TO EAT AFTER THE DESSERTS WITH YOUR COFFEE TO HAVE SOME OF THOSE PRALINES.

YES.

SO YOU SEE, JULIA, THAT'S BOILING NOW AND WE HAVE THAT WHITE SUGAR ON THE SIDE.

THAT IS, YES.

WHAT I'M GOING 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 THE NUTS TOGETHER TOO.

SO THE SUGAR NOW HAS START TO CRYSTALLIZE.

YOU SEE IT COMES MORE AND MORE WHITE?

YEAH.

AND PRETTY SOON YOU'RE GOING TO BE LIKE SAND.

UM HMM.

AND THEN IT WILL TURN A LITTLE BROWN.

THEN AFTER WE, STILL STIRRING THEN IT BECOME BROWN.

AND THAT MEANS IT'S READY.

YOU SEE NOW THE SUGAR HAS CRYSTALLIZED.

OH, LOOK AT THAT, IT MOST DEFINITELY CRYSTALLIZED.

IT LOOKS LIKE SAND.

THAT'S FASCINATING.

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

NOW WE WANT TO GIVE SOME CARAMEL COLOR.

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

AND THAT'S FASCINATING.

THEY'RE GOING TO STAY LIKE THAT.

YEAH.

THAT'S WONDERFUL.

YOU NEED, WHEN YOU DO THAT IF YOU CAN, HAVE A THICK PAN WITH A THICK BOTTOM AND THICK SIDE.

IT'S BETTER LIKE THAT- THE HEAT GO ALL THE 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 THAT SHINY COLOR.

YEAH, AND NOW IT'S DEFINITELY BROWNING.

SO WE START TO SMELL ALL THAT.

HMM, LOVELY.

SO NOW IT'S TIME WHERE YOU BECOME VERY CAREFUL.

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

VERY HOT, YES.

SO BE CAREFUL WITH 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 GOING TO... THEY'RE STILL COOKING A LITTLE BIT.

GO UNTIL THE SUGAR CRYSTALLIZE AGAIN.

SO YOU SEE THEY'RE GOING TO... THE SUGAR'S GOING TO HARDEN A LITTLE BIT.

OKAY NOW THEY ARE ALL COVERED.

YEAH, ALL CARAMELIZED.

THEY'RE WONDERFUL ROASTED.

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

YES.

IF YOU POUR THEM JUST WHEN THE SUGAR IS MELTING YES, THEY'RE GOING TO STICK TOGETHER.

IT'S WHY YOU MELT THE SECOND CRYSTALLIZATION.

YES.

YOU SEE ALL THE SUGAR NOW 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 CAREFUL WITH THAT BECAUSE IT'S REALLY HOT.

AND WHAT WE DO ARE JUST PUSH THEM BUT THEY USUALLY DON'T STICK.

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

AND IN ABOUT FIVE MINUTES THEY'RE GOING TO BE COLD ENOUGH TO PUT WITH OUR PRESENTATION.

THOSE HAVE COOLED OFF.

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

YES, ABOUT FIVE, SIX MINUTES.

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

SO I WOULD LIKE YOU 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 AROUND THEM, THEY ROAST SO WE DON'T USE ALREADY ROASTED ONES.

SO NOW WHAT WE'RE GOING TO DO... NOW WHAT?

YOU REMEMBER THAT FISH YOU ASKED ME TO DO IN CHOCOLATE?

TO DO, YES.

SO, I HAVE IT HERE.

NOW, LET'S TAKE THE CHOCOLATE PRESENTATION HERE.

WELL, THAT'S SO LOVELY.

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

WE'RE GOING TO PUT IT HERE LIKE THAT AND WE CAN PUT THE NUTS ON.

WHAT DO YOU THINK OF THAT?

YES, I THINK IT LOOKS NICE.

THOSE ARE DELICIOUS- THOSE NUTS.

AND THEY'RE EASY TO DO.

UM HMM.

LET'S PUT SOME MORE HERE.

AND YOU KNOW WHAT?

I BRING SOME PETITS FOURS FROM LE CIRQUE HERE.

OH GOOD.

TO PUT AROUND THE PRESENTATION.

SO WE CAN PUT THE TUILES HERE, CHOCOLATE TUILES.

AND SOME OF THE PETITS FOURS.

AND YOU MADE ALL OF THESE?

YES, I MAKE THOSE ONES AT LE CIRQUE.

AND WE CAN PUT SOME HERE 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, THANK YOU.

BON APPETIT.