F[ood]ash•ion
byJAY
KOS
Chocolate Chili
#5 | April 2010
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All pho
With winter coming
dish: Chili. Chili, unlike what m Mexico nor – other than The “Diccionario de con carne’ as (roughly tr Mexican, sold in the U.S. However, I love it. A something I would totally My father brings chili to t ties. His is something he c recipe for. (If they only k During the 18th cent ish Canary Islands to San that was similar to chili a Whenever I make c Today I decided to visit a itself on bean-to-bar pro Brothers Chocolate bar ern as well as at the Jacq in finance for independen The outcome of this - Chocolate with Se - Chocolate with Bla - Chocolate with Alm Today, it was recom sprinkle them on at the
Chocolate Chili
otographs by Erica Simone
g to an end, I found it important to get in one last
most people would think, does not originate in n in touristy areas – does it even sell in Mexico. e Mejicanismos,” published in 1959, defines ‘chili ranslated): “Detestable food passing itself off as . from Texas to New York.” And before having changed my eating habits, it’s y crave. It’s the perfect dish for a cold wintertime. the Giants game every year for their tailgate parclaims everyone always talks about and begs the knew the truth). tury, a group of people emigrated from the Spann Antonio, Texas. The women would make a stew and it is said that this is where chili originated. chili, I put cacao or some type of chocolate in it. a local chocolate Factory in Brooklyn that prides oduction. Rick and Michael Mast started the Mast line. Rick began his career at the Gramercy Tavcques Torres chocolate factory while Michael was nt film and television in New York. s dynamic duo is such amazing creations as: ea Salt and Black Pepper ack Truffle monds Olive Oil and Sea Salt mmended by Rick to use their cocoa nibs and to end while the dish was still hot.
With winter coming to an end, I
found it important to get in one last dish: Chili. Chili, unlike what most people would think, does not originate in Mexico nor – other than in touristy areas – does it even sell in Mexico. The “Diccionario de Mejicanismos,” published in 1959, defines ‘chili con carne’ as (roughly translated): “Detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York.” However, I love it. And before having changed my eating habits, it’s something I would totally crave. It’s the perfect dish for a cold wintertime. My father brings chili to the Giants game every year for their tailgate parties. His is something he claims everyone always talks about and begs the recipe for. (If they only knew the truth). During the 18th century, a group of people emigrated from the Spanish Canary Islands to San Antonio,
INTERVIEW with the Mast Brothers themselves What is different about your chocolate and any other local chocolate maker? We are a bean to bar company which is rare. Majority of the other chocolate makers buy already made chocolate and use that as their starting point. Where do your beans come from? Dominacan Republic and Madagascar I noticed a small machine that looks like a vaccume in the factory. What is that? It is something we created on our own to remove the shell from the bean as there are no machines made for small manufacturing like us. Normally this is done on an industrial machine for large chocolate making. Do you have any intentions of selling your chocolate to other makers? We are starting to do that now to Chocolatiers You say that there are Chocolate Makers and Chocolatiers. What is the difference? We are chocolate makers who dable in chocoloatiering . We make bars and sell them but we are not making truffles. A chocolate maker makes chocolate as we do from bean to bar. A chocolatier uses chocolate to create truffles or other chocolate treats