http://blog.formaggiokitchen.com/2011/10/28/bean-to-bar-in-brooklyn-mast-brothers-chocolate/ A blog about cheese, farms, food and friends. Wed, 22 May 2013 17:26:03 +0000 hourly 1 http://wordpress.com/ http://blog.formaggiokitchen.com/2011/10/28/bean-to-bar-in-brooklyn-mast-brothers-chocolate/#comment-3501 Mon, 26 Nov 2012 15:10:04 +0000 http://blog.formaggiokitchen.com/?p=3909#comment-3501 Hi Sean – Thank you for checking out the post! Unfortunately, we don’t have exact deets on the machines that the Mast Brothers use but recommend getting in touch with them directly with any questions – the phone number for their Brooklyn location is: (718) 388-2625. Thanks again for reading and best of luck!

]]> http://blog.formaggiokitchen.com/2011/10/28/bean-to-bar-in-brooklyn-mast-brothers-chocolate/#comment-3498 Sun, 25 Nov 2012 21:53:11 +0000 http://blog.formaggiokitchen.com/?p=3909#comment-3498 what type of tempering machine are you using?…….SG

]]> http://blog.formaggiokitchen.com/2011/10/28/bean-to-bar-in-brooklyn-mast-brothers-chocolate/#comment-1366 Mon, 21 Nov 2011 14:07:25 +0000 http://blog.formaggiokitchen.com/?p=3909#comment-1366 Tomric Plastics (a chocolate mould producer)

]]> http://blog.formaggiokitchen.com/2011/10/28/bean-to-bar-in-brooklyn-mast-brothers-chocolate/#comment-1365 Mon, 21 Nov 2011 13:47:25 +0000 http://blog.formaggiokitchen.com/?p=3909#comment-1365 What does it say on the bottom of the bar mould form? the clear one on the last pic?

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