Torres was the executive pastry chef at Le Cirque 2000 (and Le Cirque, its predecessor) since 1989. For twelve years he built a reputation there as a brilliant traditionalist, as well as an innovator.

He was voted James Beard Pastry Chef of the Year and received the coveted Meilleur Ouvrier de France, France's highest award for a pastry chef, the youngest chef ever to earn that distinction. Torres has written two cookbooks -- "Dessert Circus with Jacques Torres: Extraordinary Desserts You Can Make at Home" in 1998, and Dessert Circus at Home: Fun, Fanciful, Easy-to-Make Desserts" in 1999. Both were companion cookbooks to a public television series.

Recently, Torres left Manhattan's Le Cirque to open his own chocolate factory in Brooklyn -- right under the Manhattan Bridge -- alone on a street lined with vacant factory buildings. In his little boutique.

He also serves as Dean of Pastry Arts at the French Culinary Institute. His partner in life and business is Kris Kruid. She and Torres currently live in Manhattan.

For more information visit MrChocolate.com.

ABOUT ROSE LEVY BERANBAUM:

Levy Beranbaum has been called the "the most meticulous cook who ever lived". One of her first books, The Cake Bible, received much acclaim and is currently going into its 27th printing. She also wrote Rose's Christmas Cookies and her newest The Pie and Pastry Bible, which have received numerous awards and kudos from her peers throughout the culinary world. She has written seven books total:

Romantic & Classic Cakes (1981)
A Passion for Chocolate (1989)
Rose's Christmas Cookies (1990)
Rose's Celebrations (1992)
Rose's Melting Pot (1993)
The Pie and Pastry Bible (1998).

She has also been a featured presenter in the prestigeous Melbourne Food & Wine Festival.

ABOUT SUSAN MORGAN:

Elegant Cheese Cakes owner and pastry chef Morgan has been designing original wedding and celebration cakes since 1988. A master chocolatier, she decorates her cakes with intricate hand-sculpted chocolate designs, from life-like garden roses to a full assortment of hand-painted flowers.

Morgan invites her customers to look through her extensive portfolio for ideas, and then adapts them according to their event's theme, color scheme, or whim, reflecting Susan's philosophy that her creations should be as original as the events at which they appear.

Some of her edible works of art have been featured in Neiman Marcus's and Horchow's catalogs for several years. Though primarily renowned for her many innovative flavors of cheesecakes and crusts she also bakes traditional desserts.

For more information visit elegantcheesecakes.com.

The following are their recipes:

JACQUES CHOCOLATE BARK
by Jacques Torres and MrChocolate.com

Chocolate Bark is something you can make with any ingredient and any kind of chocolate. Substitute anything you like but try to keep the proportions relatively the same.

Ingredients

Michigan dried cherries 1 cup
Marshmallows, mini 1 cup
Hazelnuts, toasted 1 cup
Almonds, toasted 1 cup
Bittersweet chocolate, tempered 4 cups

Preparation

1. Place the cherries, mini marshmallows, hazelnuts and almonds in a large mixing bowl.
2. Add the tempered chocolate and use a wooden spoon to spoon to mix until everything is thoroughly coated. Pour the chocolate mixture onto a parchment paper lined baking sheet.
3. Allow to set until the chocolate has hardened.
4. Break the bark into desired sized pieces and serve!

FRESH BLUEBERRY PIE
from The Pie & Pastry Bible by Rose Levy Beranbaum

Ingredients

Basic Flaky Pie Crust for a 2-crust 9-inch pie
1/2 cup sugar
2 TBS. cornstarch
2 Tsp. finely grated lemon zest
2 TBS. freshly squeezed lemon juice
a pinch salt
4 cups blueberries, rinsed and dried

Equipment

A 9-inch pan

Preparation

1. Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
2. On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and 12 inches in diameter.
3. Transfer it to the pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maxium of 3 hours.
4. In a medium bowl, stir together the sugar, cornstarch, lemon zest, lemon juice, and salt. Add the blueberries and toss to coat them. Transfer the blueberry mixture to the pie shell. Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.
5. Moisten the edges of the bottom curst with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and rediating toward the edge.
6. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking. Preheat the oven to 425 degrees farenheit at least 20 minutes before baking.
7. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices. Set the pie directly on the foil-topped baking stone and bake for 40 to 50 minutes or until the gilling is thickly bubbling.
8. After 30 minutes, protect the edges from overbrowning with a foil ring. Cool the pie on a rack for at least 4 hours before cutting. When set, the berries will remain very juicy but will not flow out of the crust.

Store

Room temperature, up to 3 days.

CHOCOLATE WRAPPING PAPER
from Susan Morgan

Ingredients:

1 lb. Belgian White Chocolate (or your favorite import)
1/2 Corn Syrup
Food Coloring (optional)

Preparation

1. Melt Chocolate slowly. Fold corn syrup until combines. Wrap chocolate dough in plastic wrap and let it rest on counter over night. Cut chocolate dough into 3-inch cubes.
2. Soften chocolate dough in the microwave on low for 1 minute or until soft. Wear plastic gloves to kneed food coloring into chocolate dough for desired colors.
3. Roll out chocolate dough through pasta machine or with rolling pin to 1/8-inch thickness. Cut your favorite cake in two-inch cubes. Wrap the pieces of cake with ribbon and bows.