Moving his production facilities into the Brooklyn Army Terminal provides Jacques with much more space to produce his products efficiently. And for him, a plus is that the site is located on the Brooklyn waterfront, with georgous views of the harbor, Statue of Liberty and the Manhattan skyline.
You can see the full NY1 news story here and hear what Brooklyn Borough President Marty Markowitz thinks of Jacques’ production expansion.
Jacques has found an ideal location in which to combine his two current production facilities and expand. Not to worry, it’s still in New York City!
Later this year, the football field sized chocolate factory will begin operations in Sunset Park, Brooklyn in the Brooklyn Army Terminal.
The New York Daily News previews some of Jacques’ plans in their article here.
The Commerical Observer reports on the announcement of Jacques’ signing a lease for 39,500 square feet of space in the Brooklyn Army Terminal in Sunset Park, Brooklyn. It will be the future site of Jacques’ expanded chocolate production.
Read the column here.
Jacques will be participating in this year’s Pebble Beach Food & Wine festival. Stay tuned for further information.
Visit the event website here.
Who are we to argue with science?
European researchers recently announced that survey volunteers found hot chocolate served in orange colored cups was tastier!
Jacques was onto something with our orange cups.
Although we’d also argue that good, REAL, hot chocolate tastes better in any color cup!
Visit Gothamist to read more about the study.
What better way to kick off 2013 than a little pairing of wine and chocolate!
Join Jacques and a City Winery wine captain as they guide you through pairing chocolates and desserts with a variety of interesting wines.
Monday, January 7th at 7:00pm. City Winery, 155 Varick Street, New York, NY 10013.
To purchase tickets, visit www.citywinery.com
Jacques Torres Chocolate is proud to have been named one of “The 10 Best Chocolatiers in the World”.
The list originally appeared in the National Geographic book, The 10 Best of Everything: An Ultimate Guide for Travelers, and was posted today on National Geographic’s Intelligent Travel blog.
First We Feast asked Jacques to share some of the stories behind his signature sweets.
From apprenticeship, the Hotel Negresco, visiting Oxaca, Le Cirque to present day, Jacques leads you on a history of his career changing dishes.
How many of the “7 dishes that made my career” have you enjoyed?
Liquor.com asked Jacques for some insight into pairing chocolates with spirits.
Perfect for your Christmas and New Year get togethers!
Read his suggestions here.