Answer: While my Christmas cactus may be blooming right on schedule (it’s more of a Halloween/Thanksgiving cactus), the chocolate in my possession certainly isn’t. Chocolate bloom is a mottling of the chocolate surface that results from improper storage – too warm or too humid. I would never let my chocolate bloom…. but only because I eat it too quickly to let any linger in my veritably improper storage drawers.
Of late I’ve been dissecting and delighting in three chocolate bars.
Mast Brothers (70%) Dark Chocolate + Almonds & Sea Salt contains cacao from the Dominican Republic, cane sugar, almonds from Hilmar, California, French sea salt, and DOP Nocellara del Belice olive oil.
Mast Brothers (72%) Dark Chocolate + Stumptown Coffee is made with cacao from Madagascar, cane sugar, and coffee beans from Stumptown’s African Direct Trade program from the Kayanza Province in Burundi.
Lastly, the Chocopologie (80%) Dark Chocolate Rosewater bar is made byKnipschildt Chocolatier, and contains Ghana Omahene cacao blended with rosewater.
While I don’t let my chocolate sit around unnoticed for long, time does elapse between trips to cities large enough to provide for my roving inquisitorial sweet tooth. My last foray into such an arena of chocolate splendor was over a month ago, but it won’t be long until I have a new trove of chocolate to report on.
Mast Brothers Chocolate Factory
105A North 3rd Street
Brooklyn, NY 11211
http://www.mastbrotherschocolate.com/
Mast Brothers have a great selection, but what sells me is their packaging (admittedly, it’s not a hard sell). However, it doesn’t look like they wear beard nets…
Knipschildt Chocolatier
Chocopologie Cafe
12 South Main St. Norwalk, CT 06854
http://www.knipschildt.com/
of agates and madeleines 