FAQ's | Jacques Torres Chocolate

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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 provide tracking information for your package. We ship nationwide exclusively with FedEx and offer Next Day, 2nd Day and Ground shipping methods. During the Spring and Summer months or year-round cities that have temperatures above 75 degrees, we only offer Next Day shipping method.

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.

Please refer to the tracking number in your shipment confirmation email. If you have registered with us, please login to your account and access your recent order information through your account dashboard. If you checked out as a guest, please email info@mrchocolate.com for assistance.
Delivery is based on your chosen shipping method at checkout. For more information please read our Shipping Policy.
Orders placed Monday through Thursday before 8:00am (EST) are sent out the same day. We do not ship on Fridays, Saturdays or Sundays. For more information please read our Shipping Policy.
We do not offer Saturday Express delivery.quote.

We do not ship internationally at this time.

We are diligent about checking destination temperatures and will pack your order with appropriate packaging to keep your chocolates cool if the shipping address is in a hot climate. We highly recommend you select the Next Day shipping option if the destination temperature is over 75 degrees.
Almost all of the products seen in our online shop can be purchased in our NYC retail shops, but please understand that inventory and product offerings in each store will vary. Please call the particular shop you would like to visit to place an order for pick up or confirm availability of a particular item. Please check our store locations page for the store nearest you.
We have retail locations throughout New York City. Please check our store locations page for the store nearest you.
All bon bons and truffles are best eaten at room temperature within 3-4 weeks from receiving them and stored in a cool (60-66 F), dry place. We do not use any preservatives. 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 by placing them in the refrigerator for a couple hours before setting on the counter for a few hours, then unwrapping to enjoy. Hot Chocolate powder 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 6 month of delivery. Chocolate bars and baking discs can be stored up to 6 months in their original packaging or in airtight containers. Generally, for all our products refrigeration is not necessary. Cool, dry and no odor are a must. If the chocolates must be refrigerated please wrap tightly to keep moisture out and bring to room temperature before unwrapping.

"The best way to store chocolate is in your stomach!" - Jacques Torres

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 melts best at temperatures between 104°F and 113°F (40° and 45°C). Never melt chocolate directly over a heat source. Use indirect heat such as a hot water bath so that the chocolate reaches a uniform temperature of 104°F to 113°F. This is the perfect temperature to begin tempering or recrystallization.
Tempering is of paramount importance as it is mainly responsible for determining the final gloss, hardness, and contraction of the chocolate. Tempering consists of heating the chocolate to a specific temperature as a result of which the cocoa butter it contains is brought to the most stable crystalline form resulting in hard, shiny chocolate.

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.

Watch Jacques teach you how to temper chocolate.

When a thin layer of fat crystals (cocoa butter) recrystallizes on the surface of the chocolate, it is called fat bloom. This happens when there is improper storage; fluctuating temperatures of over 75 degrees, when it's too warm, and then it also later cools down under 70 degrees. It means the chocolate has lost its gloss and a soft white/grayish layer appears, giving the finished article an unappetizing look. Proper storage at a constant temperature of under 70 degrees in a dark cool and dry place will avoid the appearance of fat bloom. 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.

When chocolate is exposed to moisture or condensation it causes Sugar bloom. This is when water droplets on the surface of the chocolate dissolves the sugar in the chocolate. When the water evaporates, the sugar recrystallizes into rough, irregular crystals on the surface. This gives the chocolate an unpleasant look and mouth feel. Sugarbloom can be avoided by preventing temperature shocks. For example, always make sure to wrap chocolate in air tight containers or double plastic wrap when placing them in the refrigerator. To prevent condensation, leave them on the counter for a few hours to come to room temperature before unwrapping to enjoy them.
We are OKD Kosher Certified for almost all of our product line. Both kosher and non-kosher products are sold on our site. Please look for the OKD symbol on products that are certified kosher.
Jacques Torres Chocolate® products contain, or may have come in contact with, tree nuts (e.g. almonds, hazelnuts, coconuts, walnuts, pecan, macadamia, and pistachios), 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 info@mrchocolate.com for questions about a specific product.

If you are a retailer and would like to carry our products please contact please contact us at sales@mrchocolate.com for details.
Our state of the art 40,000 square foot chocolate factory is located in the Brooklyn Army Terminal in Sunset Park, New York. At this time, we do not offer public tours of our factory.
Orders totaling $750 or more before tax and shipping may qualify for corporate discounts.
You can review our Gifts and Volume Orders page for more info or contact sales@mrchocolate.com for details.