Jacques Torres Chocolate
A Look at the Sweet World of Jacques Torres
 Jacques
Torres (aka Mr. Chocolate) has been working with pastries and
chocolate since he was fifteen years old. His experiences have resulted
in an impressive resume: an apprenticeship at La Frangipane in
his hometown of Bandol, France as a teenager; an eight-year stint
at Hotel Negresco in Nice with chef Jacques Maximin; a degree
of Master Pastry Chef; Corporate Pastry Chef for the Ritz Carlton
Hotel Company; eleven years working with Sirio Maccioni at Le Cirque
and its later incarnation Le Cirque 2000; multiple television
series; and the list goes on.
In
December of 2000, Jacques embarked upon yet another adventure
in the form of a chocolate factory and adjoining shop in the up-and-coming
area of DUMBO (Down Under Manhattan Bridge Overpass) Brooklyn.
As the area has continued to thrive, so has Jacques Torres Chocolate.
 The
shop and factory are separated only by a wall of plate glass windows,
so upon entering most first-time customers are immediately drawn
to these windows where they spend a few moments watching candy
being made in the custom designed space.
The
shop itself has a small café area where chocolate-lovers
can enjoy a hot chocolate (or "Jacques Frost" in summer)
and a pain au chocolat.
 Wherever
you look, though, there are Jacques' signature yummy treats. Specific
chocolates include Earl Grey Tea (dark chocolate, tea, cream vodka),
Fresh Squeezed Lemon (lemon juice, cream, milk chocolate, Absolut
Citron) and Alizé Hearts of Passion (dark and/or milk chocolate,
passion fruit, Alizé liquor, cream). Aside from the glass
case of individual chocolates, there are shelves of bags and tins
with everything from chocolate cornflakes to chocolate lollipops
to wedding favors. Note that brownies are only available on Saturday.
Jacques
Torres Chocolate, 66 Water St., Brooklyn, 718-875-9772.
Hours: Mon.-Sat. 9 a.m.-7 p.m. www.mrchocolate.com
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