As you may or may not have noticed, if you’ve been wandering through this blog, is that one of my fave places on the planet is New York city.
I was lucky enough to visit again in March this year with the husband, Terry Ronald, who has been going there for 25 yrs after working out there in the early 90’s, hence we have a New York family of friends as well as the ones back here in London.
This year we explored a lot more of Brooklyn, which has gone on to become THE place to be in NYC, especially Williamsburg, which our friend Leticia, who’s lucky enough to be a long-standing Brooklyn resident, took us on a tour of. Now Leticia loves her chocolate, & one place she took us to was The Mast brothers chocolate factory and retail shop, and boy, was I blown away by the creativeness & flavours.
At Mast brothers we handcraft chocolate in away that seeks to highlight the unique characteristics of its exceptional ingredients, cacao and sugar. Ingredient-focused cooking always respects the process in its entirety: from ground to mouth, farmer to customer, bean to bar.
The above quote is from the Mast brothers, A family cookbook, Which I picked up and bought, while at their shop, which in itself is amazing, with glass screens from which behind chocolatiers worked away to the brothers formulas, like chocolate alchemists. Of course we took full advantage of the tasting pieces on offer, and bought a couple of bars for our friend from Manhattan, Michele, who also highly recommended we visit this area & shop too.
Once back in the UK I completely became obsessed with this book (being obsessed with chocolate and with munching as much of it as I can throughout my time here on earth helped) and didn’t waste anytime in trying out some of the recipes, they have away with mixing flavours you wouldn’t think off, including savoury combos, including scallops & pork.
I like the fact they have gone much further than fair trade, by dealing with the cacao farmers direct & forming a strong relationship with them, so getting the best sourced ingredients for their marvellous creations.
This is something I don’t normally do when I write about a book on here, include my favourite recipe. So below is a recipe for a blueberry and dark chocolate pie, I’ve made it a couple of times, and it’s so simple, and involves a flavour combo and method that I am envious of not coming up with myself.
(I have added a tip on how to make a gluten free version of the crust at the end of the recipe below)
The book will soon be available locally where I live in East Dulwich at Roullier white, I raved about it so much to our friend Lawrence , the proprietor, that he checked it out & liked it so much he decided to stock it. (will post a link as soon as it’s available online, or you could visit the shop in ED)
This was one of the best things I bought in NYC on this particular trip (well that and my vintage ghost busters hoodie I bought for $7 in a Williamsburg thrift shop) 🙂
If you can get hold of a copy please do, its such a lovely book and totally inspiring … even to an old pastry chef who’s been around the block like myself 😉
A FAMILY COOKBOOK.
by Rick & Michael Mast
Published by Little Brown book company, Hachette book group
RECIPE- The Mast brothers chocolate blueberry pie.
You will need: An 8 inch pie dish (or an loose bottom tart case which I used as I didn’t have a dish)
An oven at 180c, 350f (160c if using an a fan oven)
ingredients (I have converted from cup measures to grams for us on this side of the pond) 🙂
1 1/2 cups (180g) of plain flour.
6 tablespoons of cocoa powder (dark).
1 teaspoon sea salt.
3/4 (180g) cups unsalted butter
1/4 (25g) cup icing sugar
1 egg yolk.
1.5 teaspoons of double cream.
5 cups of fresh Blueberries (I found 5 Punnets was adequate).
2 onces (90g) of dark chocolate, chopped + extra for shaving over pie after baking.
1 cup (200g) of castor sugar
4 Tablespoons of cornflour.
Below is a gallery of the how to make the pie, click on any image to enlarge.
Note: I made a gluten free version of the crust by substituting plain flour with doves farm gluten free flour with 1/4 teaspoon of xanthan gum and 1 teaspoon of orange juice for the crust and left it 15 minutes longer to chill in refrigerator.
© THE CAKE-SHAKER 2014