Torres and team opened a state-of-the-art 40,000 sq. ft. chocolate manufacturing plant at the Brooklyn Army Terminal in Sunset Park in 2013. Confections are sold at seven retail locations ...

You could definitely just use all-purpose flour (9% to 11% protein), but combining cake and bread flour lets you make a cookie with the perfect protein content, helping you balance softness and chew.

Chocolate is more than a hobby for Chef Jacques Torres – it’s an obsession. French-born chocolatier Jacques Torres earned the nickname “Mr. Chocolate” for serving up hand-crafted ...

Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for ...

World-renowned French pastry chef Jacques Torres, who has made a successful career out of all-things chocolate, recently shared his secrets for making hot chocolate like a pro.

With $120,000 of his own retirement savings, famed pastry chef Jacques Torres opened a chocolate factory and shop in Brooklyn. Now, 18 years later Torres is known as Mr. Chocolate and is one of ...