The Mast Brothers Talk About Their Line of Chocolate
RM:One historical initiative that we have taken on is to increasingly import our cocoa beans using just the power of wind and sail. Traditionally container ships are being used to transport nearly every good on earth – we are going against that by using a sailboat to carry our ingredients from the farms. So far, we have sailed over twenty tons of cocoa beans. Our maiden voyage was in 2011 and it was the first time cargo was sailed into New York since 1939!
RM: We really wanted to reintroduce chocolate to the world with this cookbook. We wanted to cover the whole spectrum of chocolate, from classics like brownies to savory BBQ sauces to more complicated dishes inspired by our relationships with great chefs. I love the fact that the first recipe in the book is for chocolate milk. A simple, beautiful glass of chocolate milk.
MM: My brother and I really wanted to let people in to the world here at Mast Brothers. Our chocolate is very limited and not everyone is able to make it to Brooklyn to see the factory so we wanted to share stories, from our point of view, that describe important moments in time. We love literature but have rarely written for others to read. It was an adventure on its own.
RM: Our friend Tuukka Koski did the photography. He is probably the most sought after food photographer right now and he’s been our buddy for quite some time. He even apprenticed as a chocolate maker many years back! His photography is so rich in texture. His work inspires us.
MM: Our Chocolate Director, Vesa Parviainen, endlessly tested and edited the recipes. He is one of the world’s great pastry chefs and we are lucky to have him on board. He is the third brother and this book wouldn’t have happened without him.