With his singsong accent, the occasional well-placed joke and an endless list of easy recipes to make at home, Jacques Torres has been introducing America to high-quality chocolate for 16 years. Defending excellence and skill in a country often associated with the Big Mac, he champions natural products free of additives and preservatives, and with a minimum cocoa content of 60%.
When Jacques Torres opened his very first New York store on a Saturday morning in December 2000, he was pleasantly surprised. At 9am some 15 people were already queuing along Water Street, in front of the chocolate factory inaugurated a week before in a former warehouse in Brooklyn. “Good grief, what are they doing here?” he thought. The Frenchman rushed to the kitchens [...]