We eat raw dough. We eat raw cookie. We eat massive buttercream in cakes that are still warm. We eat salt. We have to taste things that you will not put in your mouth. But you know what? That's television.… — 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
