The James Beard Foundation award-winning pastry chef extraordinaire has dropped a bomb just in time for the holiday season. His lineup of high-end hot chocolate bombs will remind you of the best cup of scratch-made cocoa.
They call him Mr. Chocolate
Chef Torres has spent his career creating beautiful pastries and teaching others to do the same for many years as the director of the pastry department at the International Culinary Center before it shuttered in 2020.
His impressive resume includes cookbooks, TV series and a steady stream of charitable work through organizations such as the Jacques Pepin Foundation. Trained in France, he began his professional cooking career at the tender age of 15. In 1989, he became executive pastry chef at the late, great Le Cirque in Manhattan.
By 2000, he turned his keen interest in chocolate into one of the country’s first bean-to-bar production facilities and has been going strong since. Torres and team opened a state-of-the-art 40,000 sq. ft. chocolate manufacturing plant at the Brooklyn Army Terminal in Sunset Park in 2013.
Confections are sold at seven retail locations throughout New York City, as well as online.
A double shot of chocolate
There’s an entire generation that thinks of hot chocolate as a dry powder you mix with water. Meh.
What makes these bombs so bomb is that it’s all about building layers of chocolate-y flavor. The official description reads: “Jacques added his Classic Hot Chocolate mix into a Belgian dark chocolate shell and topped it with his signature imprint. Inside each bomb are small marshmallows and fun sprinkles.”
In other words, not your typical cocoa. It’s decadently delicious and easy to make. Still, it’s not quite the velvety thick chocolat chaud you might have been lucky enough to sip on a chilly day at a Paris cafe.
The bombs come in three versions, including the classic, one filled with bits of candy cane and a sprinkle-adorned variation fit for celebrations. A four-pack sells for $22.