A pioneer of the bean-to-bar movement, French pastry chef Jacques Torres was the first artisan chocolatier in New York City to start from cocoa beans to make his own fresh, premium quality chocolate. At just 26 years old, Chef Torres was awarded the prestigious Meilleur Ouvrier de France medal in Pastry, making him the youngest pastry chef in history to earn this distinction. Over the years, he received numerous other awards including The James Beard Pastry Chef of the Year Award in 1994, The James Beard Who’s Who of American Food & Beverage Award in 2003 and The Chevalier de la Légion d’Honneur, the highest honor in France in 2016. He’s also held a number of esteemed positions, including Corporate Pastry Chef of the Ritz Carlton, Executive Pastry Chef of Le Cirque, and Dean of Pastry Arts at ICC, the country’s preeminent culinary institute. Known as Mr. Chocolate, Chef Torres opened his first chocolate factory, Jacques Torres Chocolate, in the DUMBO neighborhood of Brooklyn, New York. He also opened NYC’s first chocolate museum in SoHo, and now operates out of a 40,000 square foot facility in Brooklyn. As an extension of our partnership with Cocoa Puffs, we have collaborated with the chocolate master on a full menu of ice cream swirls, ice cream sandwiches, creamsicles, milkshakes and hot chocolate recipes, all infused with Cocoa Puffs and Jacques Torres Chocolate. Honoring Chef Torres’ commitment to the art of crafting chocolate from the bean to the bar, each recipe represents a specific step in the chocolate making process. Alongside the release of our limited-edition Cocoa Puffs cereal mix and capsule collection, a full menu Cocoa Puffs and Jacques Torres Chocolate mash-ups will be served at Kith Treats SoHo, Brooklyn, LA and Hawaii from 12/9 through 12/18.