By planting more, we find new hybrid of cocoa, and by doing that, we lose some quality. So the price of the very high-end chocolates rises even more. — Jacques Torres Copy Share Image
I make my own chocolate, I grow my own beans, and now I have something about the history of chocolate. I feel I try… — Jacques Torres Copy Share Image
I understand Christmas, and I understand Easter. But Halloween is one of those things where, if you don't grow with it? The French, they… — Jacques Torres Copy Share Image
I come from a family of craftsmen. We like to make things with our hands. Better than the pleasure of making money is the… — Jacques Torres Copy Share Image
The first time I baked, I failed a couple of times, and I made some mistakes and perhaps ended up with something inedible. Then… — Jacques Torres Copy Share Image
In 2004, we opened our first store in Manhattan. I installed a big window so people could see me making the chocolates. That store… — Jacques Torres Copy Share Image
Chocolate cornflakes are a hit. Mixing chocolate with cornflakes to make dollops of candy with that crunch and saltiness just has a magic to… — Jacques Torres Copy Share Image
More and more research shows that chocolate is good for you. It's a mood elevator. It contains a lot of antioxidants and will keep… — Jacques Torres Copy Share Image
If you buy chocolate with too high of a cocoa content, you might not like it because it doesn't have enough sugar. — Jacques Torres Copy Share Image
We eat raw dough. We eat raw cookie. We eat massive buttercream in cakes that are still warm. We eat salt. We have to… — Jacques Torres Copy Share Image
I like music that is upbeat, such as Lady Gaga and Bruno Mars. Or anything disco - I will listen to that, too. — Jacques Torres Copy Share Image
You can easily compare chocolate to wine. What makes a good wine is usually a good terroir, a good grape, and the weather has… — Jacques Torres Copy Share Image
I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant,… — Jacques Torres Copy Share Image
