No. 28
Jacques Torres: Mr. Chocolate Loves NY
The Banter
The Guys talk about the idea of “forbidden foods” and the ethics of whether to seek them out as a travel article suggests.
The Conversation
The Restaurant Guys dig into the details (and a box) of chocolate with chocolatier Jacques Torres. They discuss sourcing, technique, perishability and the transcendent power of chocolate. How is a chocolatier like a winemaker? Find out...
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JACQUES TORRES
Jacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond. He worked at Le Cirque, as the Executive Pastry Chef.
In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, He went on to open seven shops, including two chocolate factories and an ice cream shop. 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.
He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who’s Who of American Food & Beverage Award in 2003. In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d’Honneur.
He authored several cookbooks and has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program.
[His cookbooks: Dessert Circus: Extraordinary Desserts You Can Make At Home (William Morrow), and Dessert Circus At Home (William Morrow) he released his third cookbook, A Year in Chocolate (Stewart, Tabori and Chang).]
THE INSIDE TRACK
The Guys are fans of Jacques Torres chocolates and were excited to have a high-energy chat about all things chocolate. Jacques makes hot chocolate like Mark’s grandmother and he gives a tip for making it spectacular.
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