ENTREPRENEUR’S CORNER

Jacques Torres: The Sweet Journey To Success

By Patricia Canole

Few names shine as brightly as Jacques Torres. Known affectionately as “Mr. Chocolate,” Torres has revolutionized the art of chocolate making in America, bringing European craftsmanship and innovation to new heights. His journey from a small town in southern France to becoming one of New York City’s most celebrated chocolatiers is a testament to passion, skill, and an unwavering commitment to quality.

It was in France, surrounded by the rich culinary traditions of Provence, that Torres first developed his love for food and cooking. At the tender age of 15, Torres began an apprenticeship at a small pastry shop, laying the foundation for an illustrious culinary career.

Torres’ talent and dedication quickly became apparent. By age 26, he had earned the prestigious Meilleur Ouvrier de France (Best Craftsman of France) medal in pastry, becoming the youngest chef ever to receive this honor. This accolade opened doors for Torres, setting him on a path that would eventually lead him across the Atlantic to the United States.

THE EARLY YEARS
Torres accepted an offer to become the Executive Pastry Chef at Le Cirque, one of New York City’s most renowned restaurants. For 11 years, Torres dazzled diners with his innovative desserts and chocolate creations. While there, Torres honed his skills and introduced him to the American palate and the unique challenges and opportunities of working in the United States.

During his tenure at Le Cirque, Torres focused more intensely on chocolate. He experimented with flavors, textures, and techniques, pushing the boundaries of what was possible with this versatile ingredient. Here, Torres developed the signature style that would later define his brand.

What set Torres apart was his commitment to quality and innovation. He was one of the first chocolatiers in the United States to make his chocolates from cocoa beans, controlling the entire process from bean to bar. This approach allowed him to ensure the highest quality and to experiment with different flavor profiles and textures.

Torres’ chocolates quickly gained a following. His classic bonbons, filled with ganache from exotic ingredients like passion fruit and Sichuan peppercorn, became instant favorites. But it was perhaps his hot chocolate that truly captured New York’s heart. Rich, velvety, and intensely flavorful, Torres’ hot chocolate became a legend, drawing crowds even on the hottest summer days.

EXPANSION & INNOVATION
As Jacques Torres Chocolate grew in popularity, so did its footprint. Torres opened additional locations across New York City, each becoming a chocolate-lover destination. He also expanded his product line, introducing his famous chocolate chip cookies, which many consider among New York’s best.

He told us about one of his most enjoyable experiences as a TV host. During his time at Le Cirque, Jacques released a 52-episode public television series, Dessert Circus with Jacques Torres. He also hosted a television series, Chocolate with Jacques Torres, on the Food Network for three years. Currently, Torres co-hosts Nailed It! on Netflix. Now in season seven, the show has been nominated for five Primetime Emmy Awards, including three for the Outstanding Competition Program, and has led to several international spinoffs. In 2023, Jacques co-hosted Nailed It! Big Baking Challenge, a ten-episode series for Netflix. He has also made countless guest appearances on many food shows and daytime programs.

THE MAN BEHIND THE CHOCOLATE
Jacques Torres’ impact on the world of chocolate cannot be overstated. He has played a crucial role in elevating the quality and perception of American-made chocolates, proving that the United States could compete with European chocolatiers on the world stage. His emphasis on using high-quality ingredients and traditional techniques has influenced a new generation of American chocolatiers, contributing to a renaissance in artisanal chocolate making across the country.

Torres told us that to make good chocolate, you need good cocoa beans, which are then transformed into chocolates with proper techniques and procedures. “As a whole, good chocolate is one that you, the consumer, will love. I can describe and explain the taste of chocolate as much as I want, but if you don’t like it, you don’t like it. Good chocolate is a personal decision.”  

Beyond his technical innovations, Torres has also helped change how Americans think about and consume chocolate. By introducing consumers to premium, handcrafted chocolates with complex flavor profiles, he has helped to develop a more sophisticated chocolate palate among American consumers. “You can mention that association of flavor is something that I have done for many years with a history of cooking and making chocolates,” he continued. “There are classic flavors like chocolate and orange and some that are a little more innovative like lemon and chocolate. I consider spices, exotic fruits, and exciting combinations that surprise the consumer.”  

THE POWER OF PASSION
Torres’ journey from a young apprentice in France to America’s “Mr. Chocolate” is a testament to the power of passion, hard work, and innovation. Does he have a favorite? “Every chocolate I have on my menu is there for a reason, so if there is chocolate that I don’t like—I remove it. They’re all delicious,” he told us, laughing. 

Jacques Torres has built a successful business and left an indelible mark on the world of chocolate through his unwavering commitment to quality and his willingness to push boundaries. 

For more information on Jacques Torres, visit mrchocolate.com