A decade ago Jacques Torres couldn't give away hot chocolate. The French-born chef, now known as "Mr. Chocolate," stood outside of his year-old chocolate shop in Brooklyn, N.Y., with sample cups of the steaming liquid chocolate, and no one wanted it. "People said, 'Hot chocolate is for kids,'" explained Torres. "It took a long time to make people aware." RELATED • New York pastry chef crafts contemporary chocolate desserts • ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:BrianGalletta(813) 627-6722Brian.galletta@penton.comorEricaNamtalov(212) 204-4361Erica.Namtalov@penton.com

Already registered? here.