The publication of “A Table at Le Cirque” offers a glimpse into some of the restaurant’s iconic recipes and the stories behind them. Among them, Jacques’ bomboloni and the legendary chocolate stove.
The New York Post highlights a few of those dishes, which you can read about here.
Looking for a great holiday gift?
Redbook has featured Jacques’ classic and wicked hot chocolates in their list of Foodie Gifts Under $50.
Ever wonder what it’s like to work in the chocolate factory?
We make molded chocolate items, coat other items in chocolate, roast cocoa beans and nuts and prepare fresh cookies and pastries as well.
Take a photo tour with Molly Fergus of Conde Nast Traveler.