Chocolate! featuring Jacques Torres Chocolate: It’s a long name, but this little pop-up store in Shadyside sells some big boxes of chocolate by Jacques Torres, the Brooklyn-based chocolatier also known as “Mr. Chocolate.” On Saturday only, rose bouquets by Farmhouse Flower Studio will be for sale at the store at 813 Copeland Way. Or contact owner Lissa Guttman, lissaguttman@gmail.com.
http://www.post-gazette.com/life/holidays/2015/02/11/Shop-Holiday-8/stories/201502110030
Lissa Guttman is bringing pop-up shopping to Pittsburgh with chocolate!
Through Easter, have a taste of Jacques Torres Chocolates in Shadyside. The shop’s mouth-watering offerings range from exotic creations, such as chipotle-infused “wicked hot chocolate,” to bags of chocolate cereal, candied pistachios, and boxes of assorted light and dark chocolates. You will find larger gift items arranged in hat boxes that can include nuts, bars, or a custom order. Guttman, who recently returned to Pittsburgh after 10 years in New York, worked with the world-famous pastry chef Jacques Torres to launch his line of chocolate boutiques. “I loved the New York food scene, but missed the soulfulness of Pittsburgh and wanted my hometown to taste these unique and delectable candies,” she says. “Plus, it’s a great city to raise your children in!” Purchase the delicious confections at the pop-up shop. Its hours are Monday through Saturday, 10:00 a.m. to 6:00 p.m
http://whirlmagazine.com/jacques-torres-chocolates-pop-up-shop-launches-in-Pittsburgh/
Until recently, fans of Jacques Torres’ chocolate had two choices — travel to one of his eight stores in New York City or order online.
That’s no way to satisfy a sudden craving for his spicy Chocolate Generates ($11.50 for 5 ounces) or “The Wicked Bar” ($5) that tucks a hint of ancho and chipotle chilies in a slab of dark chocolate.
Deferred gratification is now a thing of the past — at least, temporarily.
Read more: http://triblive.com/aande/diningout/7140601-74/chocolate-torres-guttman#ixzz3PfPIW2MF
It’s unusual for a business to announce its opening and its closing at exactly the same time, but Chocolate is not a usual business.
When the shop opened just before Christmas on Copeland Way in Shadyside, it was with a built-in closing date — right after Easter.
http://www.post-gazette.com/life/food/2015/01/15/Chocolate-pop-up-sets-up-in-Shadyside.html
I come from a family of craftsmen. We like to make things with our hands. Better than the pleasure of making money is the pleasure of making the product and saying, “Wow. I did that.” I couldn’t see myself doing anything other than making good things to eat. But when I was nearing 40, I began to think, “What do I want to do for the next 20 years?”
http://www.inc.com/magazine/201502/liz-welch/new-york-citys-chocolate-king.html
Squirrel Hill native Lissa Guttman lived elsewhere for a couple of decades, and underwent a career transformation, from computer scientist to chocolate expert, after a move to New York City in 2001. Now, she’s back — and she’s brought famed Jacques Torres chocolates here for the first time.
Torres, a renowned pastry chef who’s no stranger to the Food Network, was starting his own chocolate factory in Dumbo, Brooklyn, when culinary-school grad Guttman was looking for a temporary food-service job soon after 9/11. “I knocked on his door,” Guttman says, and what she walked into was a decade-long job in Torres’ rapidly expanding operation.
Guttman returned to Pittsburgh last year, in part to bring her two kids closer to her family. While she’d moved on from Torres’ company to work for Illy coffee, they’d kept in touch. They hatched a plan for a pop-up Jacques Torres shop, the first outside of New York City, in Shadyside. The Copeland Way shop, simply called Chocolate!, is a small operation that opened just before Christmas. Guttman serves hot chocolate (traditional or “wicked,” with a kick of warm spices), and offers Illy coffee as well. She plans to stay there at least until Easter, when, she says, she’ll formulate a new plan. For now, at least, anyone wandering a few feet off Walnut Street can find quite a treat
Just before Christmas, Chocolate! featuring Jacques Torres Chocolate, a pop-up shop in Shadyside, opened its doors boasting holiday goodies. But this pop-up hasn’t disappeared into the night. Chocolate! featuring Jacques Torres Chocolate will continue to see Pittsburgh through all the big chocolate holidays: Christmas, Valentine’s Day and Easter.
The seasonal chocolate emporium was launched by Pittsburgh native Lissa Guttman, who recently moved back to Pittsburgh after a 10-year stint in New York City. While there, she worked with award-winning pastry chef and Food Network personality Jacques Torres to launch a line of highly successful chocolate boutiques in Manhattan and Brooklyn.
To keep reading….http://www.popcitymedia.com/devnews/chocolatepopup010515.aspx
We just added tables and chairs so that you can stay inside our cozy shop to enjoy your hot chocolate. Choose from Classic (traditional, dark chocolate) or Wicked (hint of ancho and chipotle pepper) with a dollop of fresh whipped cream.
Champagne truffles have arrived just in time for New Year’s Eve. A 10 piece box is $20
Ready to get sipping!? Fox News Magazine reveals Jacques secrets to the perfect cup of Hot Chocolate:
Know the Difference
Did you know there’s actually a difference between hot chocolate and hot cocoa? According to Torres, hot chocolate highlights actual chocolate, as opposed to hot cocoa, which uses powder. Using real chocolate results in a smoother and richer drink.
Double Boil
“To make hot chocolate, make sure you boil it twice,” says Torres. “First boil the milk, add the chocolate, and then boil both together.” Torres’ double boiling method makes the drink creamier, all while uniting the rich flavors together.
Select the Right Chocolate
Milk chocolate may be sweeter, but that’s because it contains more sugar, which can easily overpower your drink. “Use dark chocolate with between 60 to 70 percent cocoa,” says Torres. This will ensure your chocolate’s flavor is prominent, lasting, and all the more satisfying without extra sweet stuff.
Never Go Cheap
“Use a high quality chocolate for your drink,” says Torres. “It has a higher butter and fat content, so it melts smoothly and tastes better.”
Go Low
Since your chocolate should be luscious and gratifying on its own, Torres recommends using 2 percent milk, as anything with full fat could potentially overpower the chocolate’s flavor. If dairy isn’t for you, consider other yummy variations, such as unsweetened almond milk.
Consider These Additions
Craving something more decadent? Torres recommends a few extra ingredients to give your hot chocolate added texture. “Add some corn starch and milk powder so that your hot chocolate becomes thick, smooth and velvety,” he says.
If time isn’t on your side this post holiday season, but you still want to serve that perfect cup of hot chocolate, Jacques offers his premium hot cocoa mixes for purchase in store and on-line. Go to: http://bit.ly/jthotchocolate
For the full article, go to: http://bit.ly/1CPZDgq
Pop Up Chocolate Shop 