Chocolatier and pastry chef Jacques Torres spoke with Food & Wine to share his go-to advice for working with chocolate. Along the way, he explains why most commercial chocolate chips are made not to melt in the oven—and what he looks for instead when choosing chocolate for baking cookies.
The Modern Romantic
Counter Clockwise from left to right: ‘Joey’ Tassel Loafer, Sheer Greek Key Knit Skirt, Topshop Suede Jacket,‘Cupcakes for Breakfast’ Tee











