Jacques Torres
Impact
On the continuum across the spectrum, confection is more than candy, less than chocolate. Torres is decent confection; a pastry chef dipping his bon-bons... the chocolate equivalent of tea-bagging... right down the gullet.
Presentation 3.9 / 5
acrylic nails design
Aromas 3.7 / 5
the whiff of flash frozen
Textures/Melt 6.6 / 10
| Shells: | hard-shelled |
| Centers: | generally flat & sometimes stiff |
Flavor 41.4 / 50
low snap, decent fill-content, unveiled mostly in the 2nd draw; firm, trending toward overly strong complexes; fruit interiors a refined quotient of juju beans / gummy bear jellies; alcohol/tea infusions share similar characteristics
Quality 23.8 / 30
Mediocre elements deftly optimized with culinary craft. What he buys for pennies he sells for dollars & adds up to huge margins - always a profitable business model.
Selections
| Couverture: | in-house & Belcolade |
Pieces rising well above the avg curve incl: supreme Raspberry; Cinnamon Praline (dances w/ rivaling flavors that ultimately swoon to the monarch of all spices); & signature Almondine