Refinery 29: Chocolate Bars That Are Actually “Good” For You

In keeping with the tradition of the New Year’s Resolution and the promise everyone makes to themselves to be better, brighter and healthier, allow Refinery 29 to share Jacques’ Bean to Bar.


With 70% rich cocoa, it gives off a really sweet and vanilla-y taste, while still offering the health benefits of the cacao bean. Studies have shown the cacao bean improves blood circulation, heart health and memory.

On your way to a better, healthier you in 2015? Pick up Jacques’ Bean To Bar today, in store or online:

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Chocolate For a Better You in 2015!

house_selection_dark_choco01_newWith the season of the ‘New Year’s Resolution‘ looming upon us like a drill sergeant, you may think goodbye sweet holiday indulgence. Hello, skinless boiled chicken! First step, in many steps, to a better you in 2015, right? Well yes, but not so fast. My prayers have been answered! Chocolate as a part of a healthier and better you in 2015!? Can this be true!? As it turns out, it sure is. In a study in the Journal of Nature Neuroscience, healthy people, ages to 50 to 69, who drank a mixture of cocoa flavanols, (chocolate drink)  for three months performed better on a memory test than people who drank a low-flavanol mixture.

According to the article:

On average, the improvement of high-flavanol drinkers meant they performed like people two to three decades younger on the study’s memory task, said Dr. Scott A. Small, a neurologist at Columbia University Medical Center and the study’s senior author. They performed about 25 percent better than the low-flavanol group. The findings support recent research linking chocolate to improved blood circulation, heart health and memory in mice, snails and humans. 

“An exciting result,” said Craig Stark, a neurobiologist at the University of California, Irvine, who was not involved in the research. “It’s an initial study, and I sort of view this as the opening salvo.” He added, “And look, it’s chocolate. Who’s going to complain about chocolate?

To have your chocolate and eat it too on your way to a better, healthier you in 2015, pick up one of Jacques’ 70% & 80% Cocoa Bars today, in store or online:


FOX News Magazine: Jacques’ Secret to Perfect Hot Chocolate


Ready to get sipping!? Fox News Magazine reveals Jacques secrets to the perfect cup of Hot Chocolate:

Know the Difference

Did you know there’s actually a difference between hot chocolate and hot cocoa? According to Torres, hot chocolate highlights actual chocolate, as opposed to hot cocoa, which uses powder. Using real chocolate results in a smoother and richer drink.

Double Boil

“To make hot chocolate, make sure you boil it twice,” says Torres. “First boil the milk, add the chocolate, and then boil both together.” Torres’ double boiling method makes the drink creamier, all while uniting the rich flavors together.

Select the Right Chocolate

Milk chocolate may be sweeter, but that’s because it contains more sugar, which can easily overpower your drink. “Use dark chocolate with between 60 to 70 percent cocoa,” says Torres. This will ensure your chocolate’s flavor is prominent, lasting, and all the more satisfying without extra sweet stuff.

Never Go Cheap

“Use a high quality chocolate for your drink,” says Torres. “It has a higher butter and fat content, so it melts smoothly and tastes better.”

Go Low

Since your chocolate should be luscious and gratifying on its own, Torres recommends using 2 percent milk, as anything with full fat could potentially overpower the chocolate’s flavor. If dairy isn’t for you, consider other yummy variations, such as unsweetened almond milk.

Consider These Additions

Craving something more decadent? Torres recommends a few extra ingredients to give your hot chocolate added texture. “Add some corn starch and milk powder so that your hot chocolate becomes thick, smooth and velvety,” he says.

If time isn’t on your side this post holiday season, but you still want to serve that perfect cup of hot chocolate, Jacques offers his premium hot cocoa mixes for purchase in store and on-line. Go to:

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CBS This Morning: Where Cocoa meets Ho-Ho-Ho

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CBS’s Vinita Nair visits Jacques at his famous BAT factory to see what him and his busy elves have been up to this holiday season.

Vinita calls him the “Modern day Willy Wonka.” Jacques shares, “It’s a happy place, I love to see customers just smile. They just smile and look around and feel happy.” He also tells Vinita, “It is a little bit like a dream, and I love it. When I come in the morning, I turn the light on, I mean oh my God. Looking at that place, it’s cool.”

Jacques shows Vinita how truly hand crafted his creations are, explaining, “This is just who we are.”

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Self Magazine: Jacques’ Gift for the Fitness Fan

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Self magazine has named Jacques’ Dark Chocolate Covered Graham Crackers one of the perfect holiday gifts or stocking stuffers for the fitness enthusiast in your life. Who says being healthy doesn’t have it’s 70% cocoa, gourmet-crunchy goodness!? Jacques’ truly has a little something for everyone on your christmas list. To purchase Self’s fit pick, go to:

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CNBC’s Money Talk: Jacques Talks “Choco-nomics”

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Jacques talks deficit and rising costs of chocolate with CNBC’s Katie Kramer on Sunday, Dec. 13th’s episode of Money Talk.  

Jacques states, “We are producing today 3.5 million tons of cocoa around the world” each year. We need about 4.5 (million tons annually) in about six years, by 2020.”

Increased consumer demand is squeezing global cocoa production. The price of cocoa futures sits about 25 percent higher than a year ago. Predictions from experts say that the higher cost of ingredients will be passed on to chocolate lovers.

Approximately 80 to 90 percent of cocoa bean farming is done by small, family run operations, according the World Cocoa Foundation. That has made ratcheting up production an increasingly difficult conundrum. Jacques believes he has the solution, “Maybe the solution will be fair trade, because the farmers are not paid enough, and a lot of farmers are actually abandoning cocoa for more cash-effective crops.”

Luckily, for all his fans, Jacques’ prices wont be effected as drastically as other cocoa makers. He explain’s,”We already pay a premium for the chocolate—we pay a premium for the beans, so our price doesn’t go as high as fast as African chocolate when there is a rise in commodity prices.”