From a modest shop/factory in Brooklyn, nestled between the Brooklyn and Manhattan bridges, Torres produces attractive chocolates for sale in his ship as well as for distribution to chocolate shops, restaurants, and #### throughout the United States and probably the rest of the world.

Mr. Torres is well known for his connection with the French Culinary Institute in New York as well as for his programs on the FoodTV network. I have seen Mr. Torres’ on FoodTV (as well as in person) and there is no doubt that he is a master craftman with a very thorough understanding of the chocolate arts—which is what you’d expect from a classically-trained pastry chef. However, like many top-notch pastry chefs, I think that the essential qualities of chocolate are less important to him than the presentation.