FAQ's | Jacques Torres Chocolate
We want our chocolate to reach you and your gift recipients looking and tasting just as fresh as it does when it leaves our shop. Because of the time and temperature sensitive nature of most of our products, we have to use a reliable shipper who will guarantee on time delivery and unfortunately this results in a higher shipping cost.
We ship exclusively with FedEx and offer Next Day and 2nd Day Service to all destinations and Ground Service only to certain areas of the country.
Certain products like our cookbooks, hot chocolate tins, baking mixes and cookies can be shipped ground nationwide, but if your order contains any of our more delicate products (like bon bons, molded chocolate, products from our chocolate covered section), you may only be given the option of Next Day or 2nd Day shipping, depending on your shipping address.
Please note that our chocolates are made and shipped from New York City, so orders going to the west coast and deep south will be the most expensive. During late spring and summer we only offer Ground shipping to addresses in our 1 day delivery zone and Next Day shipping to all other destinations to protect your chocolate from melting.
We ship internationally via Fedex Express Worldwide. Please contact us at email@example.com or call us at (929) 337-8856 to place an order over the phone.
We cannot ship internationally with any method other than FedEx.
"The best way to store chocolate is in your stomach!" - Jacques Torres
Assorted bon bon boxes should be enjoyed as soon as possible for maximum flavor or up to 3 weeks from receiving them.
Our baked cookies should be eaten within 2-3 days of delivery, or frozen immediately. Note: wrap cookies tightly in tupperware or plastic wrap before freezing. To thaw, you must slowly bring to room temperature before enjoying. Leave them wrapped on the kitchen counter for two hours before unwrapping.
Hot Chocolate powder and baking mixes should be used by the best before date stamped on the bottom of the package.
Products from our chocolate covered selection should be enjoyed within 1 month.
Chocolate bars and baking discs can be stored up to 3 months in their original packaging or in airtight containers.
Generally, for all our products refrigeration is not necessary, so long as the storage area is below 70 and away from direct heat and sunlight. If the chocolates must be refrigerated please wrap tightly to keep moisture out and bring to room temperature before unwrapping.
Chocolate is susceptible to temperature, external odors and flavorings, air and light, moisture, and time. The fat and sugar it contains will absorb surrounding odors.
Chocolate should be stored in a dry, odor-free place with good air circulation. Good storage practices help avoid decay, undesired features like fatbloom and sugarbloom, and help extend shelf life.
Chocolate is susceptible to moisture and absorbs external odors. Store chocolate in a cool, dry place away from light and air. Chocolate will oxidize more quickly and deteriorate in taste when exposed to light and air. Therefore, it is very important to protect the chocolate by storing it in closed packaging. Dark and milk chocolate naturally contain antioxidants (the agents that slow down the oxidation process).
White chocolate does not contain these substances and is much more sensitive towards oxidation. The ideal temperature for storing chocolate is between 54°F and 68°F (12° and 20°C). At higher temperatures, the chocolate will soften and will lose its gloss. Lower storage temperatures are less risky. Care should be taken to bring cold products to room temperature to avoid condensation and sugarbloom. Fluctuating temperatures should also be avoided as they will accelerate the appearance of fatbloom. Chocolate should be protected against humidity and stored where the maximum relative humidity is 70%.
To tablier chocolate (temper it by hand), melt the chocolate over a hot water bath until it reaches a temperature between 88°F and 90°F (31° to 34°C). Melt white and milk chocolate to a temperature approximately 2°F less, depending on the amount of milk fat they contain. On a cold table or marble surface: Pour 2/3 of the melted chocolate onto the cold table.
Spread out the chocolate mass and work with a spatula until the temperature of the chocolate is approximately 81°F (27°C). Add the tempered chocolate to the non-tempered chocolate and mix thoroughly until the mass in the bowl has a completely uniform. If the temperature is still too high, part of the chocolate should be further worked on the cold table until the correct temperature is reached.
When a thin layer of fat crystals forms on the surface of the chocolate, it is called fatbloom. It means the chocolate has lost its gloss and a soft white layer appears, giving the finished article an unappetizing look. Fatbloom is caused by the recrystallization of the fats and/or a migration of a filling fat to the chocolate layer. Storage at a constant temperature will delay the appearance of fatbloom.
There is nothing actually wrong with the chocolate, and perfectly delicious to consume. A quick brush with your fingertips (the warmth of your natural body temperature) melts away the fat bloom cocoa butter layer on top.
The ideal temperature of the workshop should be approximately 68°F (20°C). The temperature of the candies and fillings to be coated should be as close as possible to the temperature of the coating chocolate. If the temperature of the candies or filling varies too much from that of the chocolate, the crystallization of the cocoa butter will be adversely affected.
This will result in a product that is dull and is less resistant to heat. The temperature of the molds should be as close as possible to that of the workshop without being less, approximately 68°F (20°C). If necessary, the molds can be warmed slightly. Take care that the temperature of the molds does not exceed that of the tempered chocolate. Using molds that are at the proper temperature will result in the best possible gloss for the finished product. Important note: During use, the tempered chocolate in the bowl may thicken further. This is the result of the rapid growth in the size of the cocoa butter crystals. This thickening of the chocolate can be prevented by adding a small quantity of warm chocolate or by increasing the temperature of the chocolate slightly.
Tree nuts (e.g. almonds, hazelnuts, coconuts, walnuts, pecan, macadamia, and pistachios), peanuts, wheat, eggs, milk, fish gelatin, and soy.
We cannot promise that a product will not have come in contact with nuts, nut oil, peanuts, or another allergen. We recommend that you take the necessary precautions based on any related allergies.
*Please contact us at firstname.lastname@example.org or (929) 337-8856 for questions about a specific product.