Temper, Emulsify, Freeze, and Spray Chocolate into New Textural Experiences

When José Andrés and his pastry chef, Rick Billings, were in Beijing researching ideas for their China Poblano restaurant in Las Vegas, they spotted a six-inch model of the famous terra cotta warriors in a flea market. As Billings recalls, “José said: ‘I want that as a dessert.’”

And it says it all about the chameleon qualities of chocolate that their patrons today can dig into...