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Easily the best chocolates and also, unfortunately, the most expensive. The celebrity French chef Jacques Torres blew into town a few years back, flogging tiny filled chocolates for about a dollar apiece, which is cheaper than you can get them in Manhattan. My favorite is a semi-firm caramel with a salty center. A dangerous addiction.
While the technology needed to produce frozen treats may seem like a modern invention, these sweet delights of summer are far more ancient. Most stories about the origin of icy desserts mention the emperor Nero. In addition to fiddling while Rome... More »
. . . and also, unfortunately, the most expensive. The celebrity French chef Jacques Torres blew into town a year and a half ago to create JACQUES TORRES CHOCOLATE, flogging tiny filled chocolates for about a dollar apiece, which is cheaper than you can get them in Manhattan. My favorite is a semi-firm caramel with a salty center. A dangerous addiction. More »
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