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From Beans to Chocolate Bars!

10 Oct

Jacques Torres

For those of you in the Tri-State Area, you know how much we LOVE our chocolate. From Dylan’s Candy Bar to Serendipity, from Charbonnel et Walker to Max Brenner, we’re pretty much spoiled. But one establishment stands out from the rest with this amazing new process.

Jacques Torres is expanding it’s business once again (just about two or three years ago, there were just Dumbo and Hudson locations!). With the opening of the Chelsea Market kiosk, Jacques Torres is introducing a bean-to-bar line. This tedious process begins with dried, fermented cocoa beans, then launches a three-plus-day process that includes blending and roasting in the Hudson Street store. The result is a small-batch chocolate that is produced according to Torres’s tastes.

The bean-to-bar line caps off at $5.50, which is not bad for 70% cacao made with beans from the Ivory Coast, Ghana and Ecuador. Torres calls this new creation chocolat de dégustation, and proceeds from the bar line benefit NYC Goes Orange, a campaign that feeds our hungry New Yorkers. Can’t wait to get a taste of this!

Jacques Torres Chocolate, Chelsea Market, 75 Ninth Ave. (at 16th St.); 212-414-2462 or mrchocolate.com

Source: Tasting Table