At age 15, chocolatier Jacques Torres began his formal training at a small pastry shop in Bandol, his French hometown. Today, his extensive international experience includes a decade-plus run as pastry chef at the famed New York City restaurant Le Cirque and a current post as dean of pastry arts at the French Culinary Institute. His most recent project is Jacques Torres Chocolates, located in an area of Brooklyn, New York, called D.U.M.B.O. (Down Under the Manhattan Bridge Overpass). There, he uses the freshest natural ingredients to make delicious and fantastic chocolate creations. This Easter, the first for his new shop, Jacques will create a fanciful display that includes a rabbit, a mushroom house, and a train and tracks, all made from tempered chocolate.