|The Mast Brothers at their Chocolate Factory in Brooklyn|
|Lifestyle - Food and Drink|
|Written by Administrator|
In the world of chocolate making, there’s the easy way, and there’s the Mast Brothers way.
Right now, they make about 200 bars a week in a 200-square-foot commercial kitchen in Williamsburg — an insane feat considering that they take 50-pound burlap sacks of cocoa beans from Venezuela, the Dominican Republic, Ecuador and Madagascar (the cacao tree only grows in rainforests along the equator), roast and winnow off their husks with makeshift tools like coffee roasters and hair dryers, then grind the beans superfine, and add ingredients like cocoa butter, vanilla and sugar to create their 14 bars. (Torres, when he does make bean-to-bar chocolate, does so in his gleaming, 8,000-square-foot Soho store).