Mast Brothers chocolate?
I tried Mast Brothers chocolate once and concluded that a Lindt or Nestle (branded Cailler these days) bar from a gas station in Switzerland was vastly superior at roughly 1/10th the price. My Facebook friends have been posting stories about this company, the best of which seems to be from The Guardian:
despite their enormous price tag, the only great thing about these chocolate bars is their wrappers
All the Mast bars were far too chalky and bitter. The almond one tasted like bark. Or, I guess, the shells of cacao beans. The not-quite-finely-ground-enough shells of cacao beans? Is that what kept catching in my throat as I swallowed? Whatever it was, it kinda hurt.
Best of all, though? Honestly? Good ol’ Hershey’s.
A little too sweet, maybe? Sure. Especially compared to its company. A little plasticky tasting? Chemical-y? Also, guilty. But it was silky and soothing, a balm for a throat scraped raw by jagged shards of cacao bean shells. Whatever non-organic, non-bean-to-bar, probably poisonous ingredient those corporate monsters at Hershey’s HQ are putting into their chocolate that the artisans are not – “emulsifier”, I suppose – it turns to liquid deliciousness in a way that that the stuff of the artisans simply does not.
(The Guardian writer didn’t include any Swiss chocolate in his comparison.)
Readers: Who has tried Mast Brothers and wants to defend it?
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