Jacques Torres Quotes

The cacao content is a wrapper's most important datum, and the acceptable benchmark is seventy per cent. The figure is a measure of 'cocoa mass.'

If kept dry, a chocolate with a high cacao content, I've discovered, rarely spoils.

My goal is to teach what chocolate is. I don't think my customers understand what it takes to make chocolates.

I prefer dark chocolate. I like French over Belgian... Valrhona is the best.

If you buy chocolate with too high of a cocoa content, you might not like it because it doesn't have enough sugar.

I don't like candy bars. I eat the big rectangular bars. You know - anything between 85 and 50 percent cocoa.

Ever since I was a little teen, I was told by my great-grandma that you've got to always have a good moisturizer. I use cocoa butter, and I use it for all things needing moisture - face, hair, throw it on those legs at the beach, get them all shiny. Cocoa butter is such a great product.

The darker the chocolate is, the more antioxidants it contains. So when eaten in moderation - just a few bites from a well-made dark chocolate bar, for instance - there's no need to feel bad about indulging once in a while.

I always use my husband's cocoa butter stuff. He has amazing skin!

I'm a chocoholic. I need chocolate every day, like one little piece of Droste. I'm not into milk chocolate. But I don't like it when its super bitter. I need a sweet factor in there. I go for the 75 percent - that's good enough for me.

Every day, without fail, I eat some dark chocolate.

You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.

I suppose I could have stayed home and baked cookies and had teas.

I was not a classic mother. But my kids were never palmed off to boarding school. So, I didn't bake cookies. You can buy cookies, but you can't buy love.

I love Karlie Kloss. I want to bake cookies with her!

I love dark chocolate, 70 percent and up.

I love having an unlimited supply of cocoa butter.

You can easily compare chocolate to wine. What makes a good wine is usually a good terroir, a good grape, and the weather has something to do with it. Chocolate is the same, from where the cacao bean grows to what type of tree it grows on.

I personally like different chocolates. I like milk chocolate during the day and, during the evening, I like something a little bit stronger with more personality, so maybe a 70-percent or 75-percent bar that's hopefully made with good beans so it's not acidic or bitter.

I find dealing with tempered chocolate a bit tricky, but that's a chocolatier's job. So I dabble, but I wouldn't profess to be good at it.

I have never baked. I have cooked thousands of meals big and small, but I have never cooked a cookie. I have never roasted a cake, or a pie.

Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school and working in fine-dining restaurants, that was not a thing.

I am really excited to be partnering with Palmer's Cocoa Butter Formula. Aside from being a longtime fan of their products, they're a family business with a strong ethical foundation, and that makes us a great match.

I put cocoa butter all over my face and my iconic belly and my arms and legs. Why live rough? Live smooth.

There are so many high-end body lotions. I just stick to cocoa butter. It works, I like how it smells, my skin is really dry and it helps with that.