Aphrodisiac Collection – Love-Inspired Bonbons

Every Valentine’s Day, Jacques creates limited edition bonbons that are inspired by love. This year, he’s taken it a step further and incorporated ingredients that are deeply rooted in history as libido enhancers. Invigorate your lovers deepest desires with Jacques Valentine’s Day 2018 bonbon collection, featuring:


1Love Struck
Love Struck — a blend of fiery ginger, juicy pear and decadent dark chocolate. While the ginger increases body temperature, the dark chocolate releases a mix of euphoric endorphins, making this bonbon perfect for stimulating excitement.


Burning Passion
Burning Passion — a mix of velvety milk chocolate and zesty West African Grains of Paradise. Known for its peppery flavor with hints of citrus, African Spice augments sexual arousal as well as sexual behavior.

Sensual Secret
Sensual Secret — creamy white chocolate married with maca root and raspberry ganache. This sweet treat contains Peru’s ultimate aphrodisiac (maca root), which is known for boosting sex drive and fertility.

Shop all of our Valentine’s Day love-inspired bonbons here.

Free Shipping!

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. Free shipping applies to orders over $100 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.

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!




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



(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

Jacques Torres Chocolate is hiring for Ecommerce Fulfillment

Position Description: Primary point of interface in Brooklyn Army Terminal for internet sales and wholesale/corporate order fulfillment.

Major Areas of Responsibility:
– Execute total fulfillment process for web sales/wholesale/corporate orders daily
– Assist packaging department ONLY when there are no pending web sale/wholesale/corporate orders.
– Communicate with Wholesale Manager regarding real time status of outgoing orders
– Communicate with drivers/wholesale manager on all logistics and details of order fulfillment
– Report to work on time, follow factory dress code, and maintain a clean and structured work station.

Primary Objectives:
– Ensure all Jacques Torres Chocolate wholesale and corporate orders are packed properly, logistics are locked in, ready for pick up on time and delivered when expected
– Maintain an accurate inventory of what product we have in stock for web/wholesale/corporate orders
– Communicate with production manager and staff of any product needed for web/wholesale/corporate orders.
– Be aware of end to end transit status
– Keep Wholesale Manager informed of all status’ and issues
– Ensure safe and sanitary work environment

Specific Responsibilities of Employee in this Position:
– Execute fulfillment process for web sale/wholesale/corporate orders daily.
– Includes, but not limited to: pulling product, determining product availability from factory, packing, shipping and delivery arrangements and tracking orders
– Manage total fulfillment process for annual holiday corporate orders in BAT, including: operation of packaging area, packing materials, label creation, high volume multi-gift orders, coordination of gift cards, delivery times, and special requests.
– Resolve all web/wholesale/corporate fulfillment and order discrepancies with management.
– Coordinate activities of seasonal workers corporate order fulfillment
– Communicate daily with Wholesale Manager
– Report all unsafe and unsanitary conditions to immediate manager. Take steps to block area to prevent injury to others.
– Must be available to work 8-12 hour days, if necessary
– Must maintain a positive attitude at all time to perform any function necessary to meet needs of the business, including like functions at other JT locations.
– Must be time-conscious (there will be moments that you need to pick up your pace, as holiday seasons are the busiest time of the year)
– Must have a keen eye for detail, big or small.

Required Knowledge, Skills, and Abilities:
– Logistics experience, i.e. shipping, factory packing/fulfillment
– Detail oriented, high accuracy
– Familiar with shipping methods and process (FedEx, etc)
– Communicate clearly with all levels within company (both in person and on phone/email)
– Multitask

Job Requirements:
Broad Knowledge and Experience in: Customer service and fulfillment
Demonstrated Ability to: Follow through. Must be organized. Work autonomously. Team player. Ability to answer phones when needed.
General Knowledge of: Shipping and fulfillment. Gmail, FedEx Ship Distribution software and MS Office.
Experience in: Customer service. Self motivation
Other: Perform any function that supports profitability of company Clean work area prior to end of business day

Education or Experience:
Degree or Equivalent Experience: 2 year experience working in busy
environment (holidays). Independent worker.
Specialized Training: MS Office Suite. FedEx on-line/phone/multi label machine. Delivery services.

Physical Demands
– Employee is required to use all interpersonal skills…talk, speak, smile.
– Employee may have to stoop, reach or crouch.
– Employee may be required to lift up to 50lbs (must be able to physically able to pack, lift and move product as needed)

Work Environment:
– While performing the duties of this job, the employee is occasionally exposed to loud machinery in working area.
– Work area will be at the Brooklyn Army Terminal with Managers on-site.


Please send all resumes to info@mrchocolate.com, using “ECommerce Fulfillment Application” in the subject line.

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.


  • 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


(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.


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!


  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


  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 six 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 for large cookies, or 10 to 12 minutes for smaller cookies. 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!