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FAQ's | Jacques Torres Chocolate

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Why do your shipping costs seem so expensive? Why am I only being given a choice between Next Day and 2nd Day? Why do you only ship with FedEx? Why not US postal service?

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.

How do I track my order?

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 call (929)-337-8856 or email for assistance.

When will my order be delivered?

The earliest possible delivery date based on our shipping schedule and your chosen shipping method will be presented to you during checkout. If you require a faster delivery, please call our shipping department directly at (929)-337-8856. Please take advantage of our future delivery date feature, this means you can order now to ensure availability and we will ship the freshest chocolate available for arrival as close to your desired delivery date as possible. For more info read our Shipping Policy.

How far in advance do I have to place my order?

Orders placed Monday through Wednesday before 12:00pm (EST) are generally delivered by the end of the week unless you specify otherwise. The earliest possible delivery date based on our shipping schedule and your chosen shipping method will be presented to you during checkout.

Do you deliver on Saturdays?

Saturday delivery is available in certain areas. Please call (929) 337-8856 to check availability and for a shipping quote.

Do you ship internationally?

We ship internationally via Fedex Express Worldwide. Please contact us at or call us at (929) 337-8856 to place an order over the phone.

We cannot ship internationally with any method other than FedEx.

How do you keep the chocolate from melting?

We are diligent about checking destination temperatures and will pack your order in a styrofoam lined container with gel ice to keep your chocolates cool if your package will be passing through or be delivered to hot climate. We highly recommend you select the Next Day shipping option if the destination temperature is over 70 degrees.

Can everything seen online be purchased in your stores?

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.

Where are you located? What are your hours?

We have 8 retail locations throughout New York City. Please click the following link for our Locations.

How do I store your chocolate?

"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.

How should raw chocolate be stored?

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%.

What’s the best way to melt chocolate?

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.

What does it mean to temper chocolate?

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.

How is chocolate tempered?

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.

Why does chocolate sometimes get a white layer on top?

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.

Why does the chocolate have a rough texture on top?

When the chocolate is taken out of the refrigerator and condensation collects, a rough irregular texture forms on top of the chocolate. This is called Sugarbloom. The condensation moisture 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. Sugarbloom can be avoided by preventing temperature shocks. For example, when air tight wrapped chocolate comes out of the freezer, it should be stored in the refrigerator for a few hours, then placed on the counter to reach room temperature before unwrapping and consuming.

What are the ideal temperature for working with chocolate?

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.

Are your chocolates kosher?

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.

What is the allergen information for Jacques Torres Chocolate®?

Jacques Torres Chocolate® products contain, or may have come in contact with:
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.

Who do I contact for allergy information?

*Please contact us at or (929) 337-8856 for questions about a specific product.

Do you wholesale your products?

If you are a retailer and would like to carry our products please contact please contact Marc at (516) 853-1959 for details.

Do you offer factory tours?

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.

Do you offer special corporate pricing or discounts for large orders?

Orders totaling $1,500 or more before tax and shipping may qualify for corporate discounts.
Please contact Marc at (516) 853-1959 for details.