Raw Chocolate Bars Battle In Brooklyn
While there is an increasing number of vegan and fair trade chocolatiers, there are fewer making raw chocolate bars. It’s an expensive and labor intensive process that leads to very high price tags.
The Village Voice profiled two relatively new raw chocolate bars, both based in Brooklyn, New York. One is “Bean to Bar” by Jacques Torres. The other is the lesser-known Mast Brothers who make gorgeously-packaged from-scratch artisan chocolate bars. We are delighted that attention is being given to the nuances as raw chocolate. Just as there is tremendous variety within processed dark chocolate bars, raw chocolate bars can vary significantly in flavor and depth.
Here’s where the article netted out:
“Both bars, in other words, offered completely different experiences, and beauty that was very much in the eye of the beholder. The Masts and Torres are doing excellent work, so calling one better than the other based solely upon taste does a disservice both to them and to the highly subjective reactions that chocolate inspires. If you want a more bitter, idiosyncratic bar, you want the Masts. If you want a smoother, more comforting bar, then go for the Torres.”
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