Two bearded brothers with a flair for chocolate-making have turned New Yorkers into obsessed candy-vores, as Brooklyn’s Mast Brothers Chocolate is the go-to sweet spot for organic and artisanal confections. Rick and Michael are quite serious about their craft, and their Williamsburg location happens to be New York’s only hand-made chocolate factory where in their view, chocolate should be regarded as food and not just labeled as candy. They focus on ecologically friendly cacao beans which are imported directly from South America, and sourced from family farms in Madagascar, Venezuela, Ecuador and the Dominican Republic. Creating unexpected yet oh-so delectable bean-to-bar flavors that include Dark Chocolate Cocoa Nibs, Sea Salt, Fleur de sel, Stumptown Coffee, and Serrano Pepper and Almond, the brothers keep it simple by using two ingredients only, cacao and sugar.
Using custom-built machinery designed by a former aerospace engineer that makes the manufacturing process all the more stellar, their attention to detail and beauty is displayed in the packaging. Each bar is hand wrapped in specialty patterned paper designed by themselves, their crew, family or friends…which always leaves me feeling a bit guilty after quickly tearing into it. Mast Brothers Chocolate supplies to Thomas Keller’s Per Se, among other notable restaurants in NY, as well as Chelsea Market Baskets and Dean & DeLuca- and just one spot in LA, the gourmet foodie-emporium Monsieur Marcel, which is where I score my bars. In late October, Rick and Michael’s long awaited book will be released, and it’s no surprise Thomas Keller himself has written the forward. Mast Brothers Chocolate: A Family Cookbook will contain recipes for classic American desserts such as cookies, cakes, brownies, bars and milkshakes- and for something more hearty, you may be inspired to serve pan-seared scallops with cocoa nibs or cocoa coq-au-vin at your next dinner party. Yum…hope I’m invited. www.mastbrotherschocolate.com
