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 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.

We do not ship internationally at this time.

"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.

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.

*Please contact us at info@mrchocolate.com for questions about a specific product.