Foreword By Thomas Keller
Stories and recipes from the Mast Brothers, makers and purveyors of America’s finest craft chocolate.
The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. At their flagship factory and retail shop in Brooklyn, their distinctive bars are wrapped in exquisite custom papers that they have designed and are sold at specialty food shops around the country and around the world.
Many of the world’s pre-eminent chefs, including Thomas Keller, Dan Barber, Daniel Humm, Alice Waters, and Alain Ducasse choose Mast Brothers Chocolate for cooking for its purity and distinctive tasting notes.
In MAST BROTHERS CHOCOLATE: A FAMILY COOKBOOK they share their unique story and recipes for classic American desserts like chocolate cookies and cakes, brownies, bars, milkshakes, and even home-made whoopie pie. There are mouthwatering savory dishes as well, like Pan-seared Scallops with Cocoa Nibs and Cocoa Coq au Vin. With striking color photographs throughout, this cookbook celebrates the vision and allure of Mast Brothers Chocolate, the leaders of the American craft chocolate movement and the choice of the world’s great chefs.
We are forever enriched by people like the Mast Brothers, who have helped us appreciate the range of flavors possible in a single bar of chocolate.
–Thomas Keller, from the Foreword
The story of Mast Brothers Chocolate is one of family and one of craft.
–The New York Times
Hands down the most beautiful packaging.
For chocolate fanatics, there’s only one cookbook that matters this Fall: Mast Brothers Chocolate: A Family Cookbook by Rick and Michael Mast. . . . Other cookbooks could learn a thing or two about how luxuriously simple recipe layouts can be from this one.
Mast Brothers Chocolate, made in Williamsburg, Brooklyn, since 2007, has been on the cutting edge of the craft-food movement since the start. Their new book . . . is filled with chocolate-focussed recipes, but it also illustrates how something as basic as a chocolate bar can become a culinary obsession.
–The New York Times
Makes 1 pint
The simplicity of this recipe demands great chocolate. No vanilla, no corn syrup to mask poor ingredients, so get the best! Serve warm over ice cream.
Heavy Cream 1-1/2 cups
Sugar 1 tablespoon
Dark Chocolate 5 ounces, chopped
In a saucepan, bring cream and sugar to a boil.
Pour over chopped chocolate in a heatproof bowl and let melt.
Using a spatula, stir in tight circles to emulsify.