It’s Pie Time!

Jacques Torres Chocolate has teamed up with Francois Payard and we have created 4 delicious pies for your Thanksgiving feast.

The Classic ($29)
Pumpkin Pie with Meringue.

The Southerner ($35)
Pecan Pie with Dark Chocolate Mousse and Toasted Pecans

The Ultimate ($35)
Our Famous Chocolate Chip Cookies, Chocolate Cremeux, Chocolate Mousse and Chocolate Glaze

The New Yorker ($29)
McIntosh Apples with Cranberries, Cinnamon and Almond Crumble

Pre-orders are being taken at one of our 8 retail locations for pick-up on Wednesday, November 22nd at our DUMBO, Soho-Hudson, UWS-Amsterdam, and Grand Central Terminal-Annual Thanksgiving Market / Taxi Stand on 43rd Street & Vanderbilt Ave. locations.

Click here for more details and and order yours today!

 

 

 

Free Shipping!

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Jacques’ is offering Free Shipping on all orders over $100 for a limited time this Holiday Season.

Offer ends December 15, 2017, at 11:59 PM EST. $5 shipping rate applies to orders over $50 per delivery address with a weight less than 25 lbs. Free shipping applies to orders over $100 with a weight less than 25 lbs per delivery address. Promotional shipping rates applied to orders shipped to a street address within the contiguous US. Shipping rate is automatically applied to all eligible orders. No promotional code needed – Promotional shipping rate automatically applied at checkout. Not valid on any Express or Rush Shipping service. Offer is not valid for previously purchased orders. Offer based on each recipient’s shipment total, not order total. Offer excludes chocolate subscriptions.

Dark Chocolate Bark

This #TastyTuesday, we’re bringing you a recipe that will be perfect for all the holiday parties. This dark chocolate bark is one of our favorites.


Video Courtesy of Food & Wine

Ingredients:

Directions:

(Yields about 25 pieces)

    1. Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate.
    2. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water.
    3. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90 degrees on a candy thermometer. If the chocolate has not melted complete and is still too cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat.
    4. Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate.
    5. Refrigerate the bark for about 10 minutes, until hardened.
    6. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces and store or serve.

Don’t forget to share your creations with me on Instagram by using #JacquesTorres, or tagging @JacquesTorres in your post to be featured on my Instagram feed!

Photography by John Kernick

Peanut Butter Pretzel Cookie Recipe

#TastyTuesday is back, and this time we’re featuring a delicious recipe from Rebecca Swanner of the Let’s Eat Cake blog. With this recipe, Rebecca puts a little twist on Jacques’ chocolate chip cookie — by adding pretzels and peanut butter! You can find the original recipe on her blog.

Ingredients:

  • 1 ½ cups cake flour plus 2 Tbsp.
  • 1 ½ cups bread flour plus 1 Tbsp.
  •  tsp. baking soda
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. coarse kosher salt
  •  cups butter salted
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • ½ cup crunchy peanut butter
  • 2 cups pretzels or more
  • ½ cup 60% chocolate discs
  • 1 tsp flaky sea salt

Directions:

(Yields about 20 cookies)

    1. Whisk flours, baking soda, baking powder, and salt in large bowl until combined.

    2. Cream butter, sugar, and brown sugar in stand mixer for 3 minutes on medium-high speed.

    3. Turn speed to medium. Add eggs, one at a time, mixing for 30 seconds before adding the second.

    4. Add vanilla and peanut butter.

    5. Turn speed to low. Slowly add flour mixture.

    6. Add pretzels and chocolate chips.

    7. Turn off mixer. Cover bowl with plastic wrap and place in fridge for 24 hours.

    8. Preheat oven to 350°F and remove cookies from fridge.

    9. Use #16 disher to portion out cookies onto parchment-lined baking sheet.

    10. Top each with a small pinch of flaky sea salt.

    11. Bake for 10-12 minutes (disher size #16) or 8-10 if smaller. Bake just until edges are just golden. Baking times may vary depending on how long the dough has been out of the fridge, but be careful to not overbake.

    12. Let cool for 3 minutes on baking sheet then move to cooling rack.

Don’t forget to share your creations with me on Instagram by using #JacquesTorres, or tagging @JacquesTorres in your post to be featured on my Instagram feed!

Back To School Video Contest

Calling all teachers and parents in the New York City area — Jacques Torres Chocolate is hosting a Back To School video contest! We’re giving ONE local grade school class the chance to win a tour of the first chocolate history museum in New York, Choco-Story NY. This contest will be held throughout the month of September, during which time teachers, students and parents in the NYC area will have the chance to submit a video of their students explaining why they love chocolate and why they think they should be picked to visit Jacques’ Choco-Story NY Museum. At the end of September, the video with the most votes will win a free tour of Choco-Story NY Museum, led by Jacques himself, followed by a cookie decorating class.


THE VIDEO CONTEST IS NOW CLOSED!


Chocolate-Covered Pretzels

Our favorite day of the week is here, #TastyTuesday! This week we’re bringing you an incredibly easy, yet classic recipe — chocolate-covered pretzels.

Here are the ingredients you’ll need…

  • 1 (10 ounce) bag of dark chocolate baking discs
  • 1 (16 ounce) bag whole wheat mini pretzels (unsalted preferred)
  • 2 teaspoons sea salt OR topping of your choice (sprinkles, peanuts, salt, etc.)
    Yields 20 servings!

Instructions

  1. Line 2 baking sheets with wax paper.
  2. Melt chocolate in a double boiler over medium heat on the stovetop.*
  3. *To make your own double boiler, put a metal or heat-proof glass bowl or pot over a pot of one-inch simmering water. Simmering water should not touch the pot or bowl that is on top.
  4. Stir constantly. Once melted, remove from heat. Alternatively, heat in microwave safe dish for 30-second intervals and remove each time to stir until melted. Ensure that no water gets into the chocolate or it will seize.
  5. Remove chocolate from heat.
  6. Drop pretzels into melted chocolate a handful at a time.
  7. Remove one at a time with kitchen tongs or a fork, shaking off excess chocolate back into the bowl and placing the pretzel on the wax paper.
  8. Once each handful has been dipped in the chocolate and placed on the wax paper, sprinkle with topping of choice while still hot.
  9. Working in batches, finish all of the pretzels.
  10. Place the baking sheet in the fridge for at least an hour for chocolate to harden.

Don’t forget to share your creations with me on Instagram by using #JacquesTorres, or tagging @JacquesTorres in your post to be featured on my Instagram feed!

The original recipe was created by Skinny Ms.

Oreo Stuffed Chocolate Chip Cookies

This #TastyTuesday, we’re putting a twist on your favorite chocolate chip cookie and stuffing it with Oreo’s! Find your inner cookie monster, and let’s get started.

Here are the ingredients you’ll need…

  • 2 cups minus 2 tablespoons (8 ½ ounces) cake flour
  •  cups (8 ½ ounces) bread flour
  • ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoons coarse salt
  • ½ sticks (1 ¼ cups) unsalted butter, softened
  • ¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • ¼ pounds bittersweet chocolate discs or féves, at least 60 percent cacao content
  • Flaky sea salt, like Maldon
  • 1 bag Oreo Cookies

Instructions

  1. Preheat oven to 350 degrees F.
  2. Sift flours, baking soda, baking powder and salt into a large bowl. Set aside.
  3. In a stand or electric mixer, cream butter and sugars until pale and light, about 5 minutes. Add eggs, one at a time, mixing well between additions. Stir in vanilla.
  4. Reduce mixer speed to low, add dry ingredients and mix until combined, 5 to 10 seconds.
  5. Stir in chocolate pieces without breaking them.
  6. Using a cookie scoop, take one scoop of the cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie.
  7. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.
  8. Place onto a parchment or Silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.
  9. Let cool for 5 minutes before transferring to cooling rack.

Don’t forget to share your creations with me on Instagram by using #JacquesTorres, or tagging @JacquesTorres in your post to be featured on my Instagram feed!

National Chocolate Chip Cookie Day

Our favorite day of the year has finally arrived — National Chocolate Chip Cookie Day! To celebrate, we’re bringing you Jacques’ world famous chocolate chip cookie recipe, as seen in the New York Times.

When making these cookies, keep the following points in mind:

  1. Turn any chocolate discs that are poking up from the dough horizontally so that they melt evenly into the cookie.
  2. If you want your cookies to have a cake-like texture, replace one of the egg with two egg yolks.
  3. Get creative! Add your favorite nuts, raisins, or other sweet dried fruits for a personal flavor.

Here are the ingredients you’ll need…

  • 2 cups minus 2 tablespoons (8 ½ ounces) cake flour
  • 1  cups (8 ½ ounces) bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks (1 ¼ cups) unsalted butter, softened
  • 1 ¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 ¼ pounds bittersweet chocolate discs or féves, at least 60 percent cacao content
  • Flaky sea salt, like Maldon

Let’s get started

  1. Sift flours, baking soda, baking powder and salt into a large bowl. Set aside.
  2. In a separate bowl, cream butter and sugars together until very pale and light, about 5 minutes. Add eggs, one at a time, mixing well between additions. Stir in the vanilla.
  3. Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  4. Stir in chocolate pieces without breaking them.
  5. Press plastic wrap against dough chill in the refrigerator for 24-72 hours. Dough can be used all at once, or in batches.
  6. To bake, preheat oven to 350 degrees Fahrenheit. Scoop 6 3 ½-ounce mounds of dough (the size of generous golf balls) onto a parchment paper lined baking mat. Flatten out any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt. Repeat with remaining dough.
  7. Bake until golden brown, but still soft, about 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then remove cookies to another rack to cool further. Best eaten warm.

Don’t forget to share your creations with us on social media using the hashtag #JacquesTorres!

Ice Cream + Cookies – The Perfect Match

We’ve said it before, and we’ll say it again: ice cream and cookies are a match made in heaven. We’re almost certain that someone else agrees with us, because National Ice Cream Sandwich Day and National Chocolate Chip Cookie Day BOTH fall on the first week of August! What better way to celebrate these fabulous holidays than with an ice cream chocolate chip cookie sandwich? (Hint: there is no better way).

If you find yourself in New York, visit a Jacques Torres store to get your ice cream sandwich fix. If you’re not around the New York area, don’t worry – you can still join in on the fun!

Here are a few ways to celebrate…

Marrying Pre-made Sweets

  1. Order Jacques’ signature giant chocolate chip cookies, sent to you straight from the oven!
  2. Stop by your local grocery store and find your favorite ice cream.
  3. Scoop the ice cream onto the cookies, and voila! Bite and enjoy.

Make It From Scratch!

Watch this video for a few tips from Jacques himself. You’ll need ingredients for your ice cream, and a chocolate chip cookie mix. Why not try Jacques’? We’ve heard it’s one the best

Share your creations with us using the social media hashtag #JacquesTorres. We can’t wait to see them!

Daddy Bars – Choc-Full of Health Benefits

This year, Jacques’ Father’s Day collection is made up of three chocolate bars—the Strong Daddy Bar, the Salty Daddy Bar, and the Gummy Daddy Bar—all of which feature 82% Dominican Republic single origin dark chocolate. They’re two pounds in weight and come with a mallet used to break and share (or not, it’s okay)! If he decides to eat the entire bar to himself, reassure him that there is no need to feel guilty. These dark chocolate bars are chock-full of health benefits, here are just a few…

  1. Dark chocolate is a potent antioxidant. As stated on WebMD, “Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments.” We’ll take it!
  2. Dark chocolate may improve blood flow and lower blood pressure. Chocolate is derived from cocoa beans, which are packed with flavonols. Check out this blog post to read more about the benefits of flavonols.
  3. Dark chocolate can protect your skin from the sun. It has been known to prevent damage from UV rays!

The Daddy Bar collection, and entire Father’s Day collection, is now available online.