Zagat reports on construction of chocolate factory
Trading spatulas and toques for hammers and hardhats, Chefs Jacques and Ken welcomed guests to the groundbreaking of their new chocolate factory.
Zagat’s coverage here.
NY1 News attends Jacques’ groundbreaking
On Monday, May 20th, Jacques and business partner, Ken Goto broke ground on their new chocolate factory. NY1 News were among those in attendance as the first wall came down in what will be a 40,000 square foot chocolate factory in the Sunset Park section of Brooklyn.
More on the NY1 site here.
News 12 Brooklyn reports on Jacques’ new factory
News 12 Brooklyn was in attendance on Monday, May 20th as Chefs Jacques and Ken swung the ceremonial first hammers marking the beginning of construction on their new chocolate factory. The new, 40,000 square foot space is located within the Brooklyn Army Terminal.
More on the News 12 site here.
Jacques Torres Chocolate’s moving to “Booming Artisanal” area
The Sunset Park area, home of the Brooklyn Army Terminal, has had a long tradition of being home to manufacturing and industry.
When Jacques Torres Chocolate moves production in the Brooklyn Army Terminal later this year, it will join a growing number of fellow retailers, manufacturers and artists.
Read about Sunset Park’s “Booming Artisanal Economy” here.
Rated 9 out of 10!
The city’s own Willie Wonka, Jacques Torres, has opened a cavernous chocolate factory that blurs the lines between retail and manufacturing. Designer Pierre Court indulged every one of Torres’s fantastical notions, from the cacao-pod shape of the shop to a statue of Quetzlcoatl, the Aztec cacao god, at the entrance. The central structure weaving through the high-ceilinged space is an abstraction of the conveyor in Torres’s favorite episode of I Love Lucy. There’s even a lounge of sorts (it is in Soho, after all). But for Torres, the Haven’s focal point is on the other side of the glass—the factory floor, where beans are fumigated, sorted, roasted, cleaned, cooled, shelled, pre-ground, mixed, refined, and conched—the lengthy process in which cocoa and sugar are heated and ground to superhuman levels of smoothness. — Rob Patronite and Robin Raisfeld
9 out of 10! “Highly Recommended”
Average Reader Rating on a Scale of 10.
100% would go back.