Jacques Torres

Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight. His story begins in the South of France in a small town on the Mediterranean Sea in the southern region of Provence called Bandol. At an early age, Jacques was inspired to start a culinary career and was enraptured with pastry making. He began his apprenticeship when he was 15 years old at the best pastry shop in Bandol. With passion and dedication, three years later in 1980, landed a job with Two-star Michelin Chef Jacques Maximin at the Hotel Negresco in Nice, France. Jacques eventually became the Executive Pastry Chef and for 8 years this opportunity took him around the globe. In 1986, Jacques was awarded the prestigious M.O.F. (Meilleur Ouvrier de France) medal in Pastry. He was (and still is) the youngest pastry chef in history to earn the distinction; he was only 26 years old.

In 1988, he ventured to the U.S. as the Corporate Pastry Chef for Ritz Carlton Hotels and was headquartered in Atlanta, Georgia. In 1989, the legendary restaurateur Sirio Maccioni invited Jacques to New York City to work at his world-famous restaurant, Le Cirque, as the Executive Pastry Chef. For 11 years, Jacques served his cutting edge, magical and memorable desserts to presidents, kings, and celebrities at the iconic restaurant.

Through his early years as a pastry chef, Jacques developed a deep affinity and love for chocolate. He fulfilled his American dream in 2000 with the opening of his first chocolate store and factory, "Jacques Torres Chocolate" in the DUMBO neighborhood of Brooklyn, New York.  Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. Jacques and his chocolate became an instant success attracting fans from all over the country.  In 2004, he opened his second chocolate factory in the SOHO neighborhood of New York City on Hudson Street. The demand for his confections grew rapidly, so he opened more stores throughout Manhattan including ice cream locations. In 2013, Jacques moved his two production facilities (from DUMBO and SOHO) to one state-of-the-art 40,000 sq. ft. chocolate manufacturing plant at the Brooklyn Army Terminal in Sunset Park, Brooklyn. There are 3 retail locations throughout New York City.

Jacques prides himself on specializing in fresh, handcrafted chocolates using premium ingredients free of preservatives and artificial flavors.  From sourcing the perfect cacao beans to techniques steeped in tradition, Jacques combines genuine passion with handcrafted mastery to produce purely delicious, real chocolate.  His motto is "Real is my promise to you."
Coconut Rocher
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Master chocolatier Jacques Torres makes these super-simple, two-ingredient chocolate treats around the holidays. They would also be fantastic with roasted slivered almonds folded into the mixture. Slideshow: More Coconut Dessert Recipes 
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Chocolate Balloon Centerpiece
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Please consider a few things before you begin this project. First, not every balloon works. They don't always release. If you can find the strong punching-bag type balloon, choose that one. Some people are allergic to latex so be aware that most balloons are made from latex. Beautiful Desserts
This is Jacques Torres's recipe for sablés, a classic French butter cookie with a sandy, crumbly texture (sablé means "sandy")—though this fabulously dense version is actually more like shortbread. More Chocolate Desserts
Peanut Butter Cups
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You will need twelve 5-ounce paper cups to make these oversize candies.Plus: More Dessert Recipes and Tips
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Painting with Chocolate
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This technique can be used to make any painted design. A simple design with a lot of color makes the best result. Beautiful Desserts
Mendiants
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A mendiant is a small chocolate disk topped with pieces of candied fruits and nuts. Jacques Torres likes to use pistachios, almonds, walnut halves, a piece of candied pineapple and a piece of candied papaya. You can vary this recipe to accommodate your own design. These elegant chocolate candies are quite beautiful when made with roasted nuts caramelized in corn syrup. Torres likes to display them side by side on a silver tray. It's best to make only 10 to 15 at a time, or the chocolate will set before you have a chance to add the nuts and candied fruit. Beautiful Desserts
Peanut Butter Cups
Rating: Unrated
New!
You will need twelve 5-ounce paper cups to make these oversize candies.Plus: More Dessert Recipes and Tips
Painting with Chocolate
Rating: Unrated
New!
This technique can be used to make any painted design. A simple design with a lot of color makes the best result. Beautiful Desserts
Mendiants
Rating: Unrated
New!
A mendiant is a small chocolate disk topped with pieces of candied fruits and nuts. Jacques Torres likes to use pistachios, almonds, walnut halves, a piece of candied pineapple and a piece of candied papaya. You can vary this recipe to accommodate your own design. These elegant chocolate candies are quite beautiful when made with roasted nuts caramelized in corn syrup. Torres likes to display them side by side on a silver tray. It's best to make only 10 to 15 at a time, or the chocolate will set before you have a chance to add the nuts and candied fruit. Beautiful Desserts
When pastry chef Jacques Torres was growing up in Provence, he believed the sole reason for his family's evening walks was to eat ice cream. He still loves ice cream cones. Now the owner of an eponymous candy factory and shop in Brooklyn, Torres prepares a grown-up version at home: He twists coconut cookies into cones, coats the insides with dark chocolate (which helps keep them crisp) and fills them with ice cream.Plus: More Dessert Recipes and Tips
To give this simple dish another layer of flavor without adding much fat, chef Jacques Torres glazes chicken and vegetables with a bit of honey and cooks them until they are deeply caramelized. More Great Chicken Recipes
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This super-chunky dark-chocolate bark from chocolatier Jacques Torres only requires a few ingredients — dark chocolate, roasted whole almonds, and salted roasted pumpkin seeds and sunflower seeds. Video: Jacques Torres demonstrates this recipe More Great Chocolate Desserts
Chocolate Corn Flakes
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Jacques Torres always tries to bring contrast to every dessert. He discovered corn flakes ten years ago and, being a pastry chef, wondered what would happen if he covered them with chocolate. He loved it so much that now he takes corn flakes home to France and makes this recipe for his friends. They wonder about the things Torres is learning in America, but there are never any leftovers. Crispness is important, so use a fresh box of corn flakes. You will need to have tempered chocolate ready before you begin. Use the best-quality bittersweet chocolate that you can find.
Chocolate Cornflake Clusters
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Crispness is all-important in these simple candies, so be sure to start with a fresh box of cornflakes.Plus: More Dessert Recipes and Tips
Cherry-Nut Mudslides
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Here is the chocolate lovers' cookie: a deeply rich, moist cookie speckled with hazelnuts, pistachios and dried cherries. Slideshow:  More Cookie Recipes 
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