Bloom Free!

I can attest that making chocolate truffles is a difficult task. My partner and I use to make them, and the process is slow, very challenging, and takes a lot of patience. The key is in the quality of the chocolate itself, and also in the procedures of tempering the chocolate just perfectly, so that the deep rich color of the chocolate does not turn white (called blooming) I’ve discovered two dandies in Brooklyn that make bloom free truffles and chocolate bars. They call their factory Mast Brothers Chocolate. Brothers Rick and Michael Mast use only the finest cacao from Madagascar, Venezuela, Dominican Republic, and Ecuador. They handcraft each morsel to perfection, and are New York’s only bean bar chocolate maker, and one of the few artisans that produces chocolate in the United States. These bearded brothers may look as if they are lumber jacks, but don’t let that fool you, they just have that whole Williamsburg grunge thing going on. They definitely have the skills to produce those bloom free sweets!

http://www.mastbrotherschocolate.com/home.html