A Quote by Jacques Torres
In 2004, we opened our first store in Manhattan. I installed a big window so people could see me making the chocolates. That store cost $1.8 million. It has a 45-foot-long chocolate counter and a hot chocolate bar made in Louis XVI style because that's when chocolate arrived in Europe.
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We might have, with Hockey Canada, an Aero Bar, a chocolate bar. 'Okay we're going to play for this chocolate bar.' Here you have guys who made millions of dollars, they're professional athletes, and they will fight tooth and nail to win. It's not necessarily for the chocolate bar. It's the competitive spirit.
My biggest tip is this... treat bread like chocolate. You wouldn't have a chocolate bar in the morning and then a double chocolate bar at lunch and then some chocolate before dinner. I was essentially eating a loaf of bread a day. And that doesn't work for me.
I love chocolate. Black chocolate with marshmallow inside, caramel inside. If I could only have two foods, I'd take some fantastic chocolate. And some terrible chocolate. I love the Clark Bar.
I love chocolates. It could be something as simple as a chocolate cake with vanilla ice-cream, or it could be macarons filled with chocolate.
There are four basic food groups: plain chocolate, milk chocolate, dark chocolate, and white chocolate.
Can I come back and see you sometime?" "Long as you bring me some chocolate," Gramma said, and smiled. "I'm partial to chocolate." "Gramma, you're diabetic." "I'm old, girl. Gonna die of something. Might as well be chocolate.
I'm not big on dark chocolate, but I do have a sweet tooth, so it gets me in trouble. I love warm chocolate chip cookies with ice cream. Then there's this chocolate pie my mom makes for me every year for my birthday. She's been making it since I was younger, and there's nothing like it. It's really so, so good!
You need chocolate with enough cocoa butter. If your chocolate is high-quality, with a good content of cocoa butter, the chocolate will melt inside and create layering. That's very important. Those chocolate morsels don't melt. So, for the best chocolate chip cookies, I use the chocolate we sell, which is a 60 percent cocoa.
A little dark chocolate in small amounts often helps lift me out of those blue moments. When I walk into my favorite store on Union Street in San Francisco that sells high-quality chocolates from around the world, I feel like, well, a kid in a candy store.
Wherever chocolate is made, chocolate is chocolate. And any month that contains the letter a, e, i, o, or u is the proper time to share it with others.
Much serious thought has been devoted to the subject of chocolate: What does chocolate mean? Is the pursuit of chocolate a right or a privilege? Does the notion of chocolate preclude the concept of free will?
The first bowl of chocolate pudding was too hot, but Goldilocks ate it all anyway because, hey, it's chocolate pudding, right?
What I love is Mexican hot chocolate, like a spicy hot chocolate - adding cayenne pepper to the Hershey's cocoa and making a spicy-sweet treat.
The Kit Kat candy bar has the name Kit Kat imprinted into the chocolate. That robs you of chocolate! That's a clever chocolate-saving technique.
My favourite dish is my chocolate mousse. It's like heaven on earth. It's the best chocolate mousse that you could ever imagine. You have to start with the highest-quality chocolate.
If you come into my house, it looks like I went to Costco and Dylan's Candy and every candy store and I just have glass jars filled with chocolate. I just love chocolate.
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