Jacques Torres has wanted to be a baker since age 15, and growing up in France, he had some of the best mentors in the business. He brought his talents to the famed Le CirqueRestaurant in New York where he created masterful desserts for presidents, kings and celebrities. Jacques is now Dean of Pastry Studies at the French Culinary Institute and has created his own line of chocolate delights called Jacques Torres Chocolate. His factory in Brooklyn goes through a hundred tons of chocolate a year - but it is no way an assembly line: As Jacques says, "I'm an artisan. I wanted people to put a face on chocolate."