Mast chocolate is made from bean to bar, in-house, preferring traditional methods. Unlike the commercial norm, Mast does not re-melt industrial chocolate and repackage it as its own (contrary to some confusing reports from our good friend, the internet).
They begin by literally hand-sorting every bean, ensuring their impossibly high quality standards are met. The cacao is then lightly roasted in small batches. A clean winnow gently removes the shells from the 'nib'. The nibs are slowly refined under a granite stone wheel for nearly three days while they slowly incorporate the other ingredients.
The finished chocolate is poured into bar shaped moulds, cooled, set, and then wrapped. Their signature papers wrap the chocolate using antique equipment, repurposed to their custom style, and then labeled.
Cacao: Family owned, organic farms in Tanzania, Peru, Madagascar, and Dominican Republic. We pay far beyond fair trade premiums and love to help introduce and support new growing regions and organizations.
Cane Sugar: Organic, Fair Trade, and Rain Forest Alliance certified, Brazilian cane sugar.
Milk: Organic Kentucky buttermilk. Organic Dutch goat milk.
Cocoa Butter: Organic, Fair Trade certified cocoa butter from Dominican Republic.
Vanilla Beans: Organic, Fair Trade certified 'bourbon' vanilla from Madagascar.
Almonds: Organic, raw almonds from California.
Sea Salt: Hand harvested sea salt from the United Kingdom.
Coffee: Stumptown Coffee. Locally roasted and part of their DirectTrade program.
*Description & photos courtesy of Mast Brothers.
About Mast Brothers
Mast is a family owned business based in New York City. Founded by brothers Rick & Michael Mast from their Brooklyn apartment, Mast has been at the forefront of a food movement in favor of simple ingredients, sustainable sourcing, traditional processing and beautiful design.