Archive for December, 2008

Food Talk with Michael Colameco Visits JoMart

December 5th, 2008
Posted in News, Reviews

colameco-sm-photo

Reviews From Yelp

December 5th, 2008
Posted in Reviews

yelp

http://www.yelp.com/biz/jomart-chocolates-brooklyn

  • OH MY GAWD!!!!!
    Before I begin, I’m a chocolate pretzel lover and quite the connoisseur.
    My cousin had JoMart’s chocolate covered pretzels as a take home treat at her party and were soooo amazing, I called the company for more info.  They were more than happy to accomodate my chocolate pretzel fix and would ship me whatever I liked.Truly the best chocolate pretzels I’ve ever had!
    - Marlo W
  • Dark, Milk or White, it doesn’t matter what you like, this is the place to get it!
    Just about everything is homemade and so delicious you will wonder how you survived all these years without it!  Try the buttercrunch!  It might be the best ever made!Oh, and by the way, they deliver, so you don’t even have to make the trip to Brooklyn is your have trouble getting around!It is, however, worth the trip from anywhere!
    -John B
  • THE BEST CHOCOLATE IN NEW YORK
    If you want small and average chocolates in a pretty gold box with  a red ribbon, you know where to go.  If on the other hand, you want the finest home made chocolate from an era gone by, Jo Mart is the place.Their chocolates are to savor and are one of life’s few remaining affordable luxuries.  I’m a particular fan of Jo Mart’s chocolate covered apricots and strawberries.Friends who I’ve given Jo Mart holiday baskets to as presents had amazing things to say about their buttercrunch and marshmallow as well.

    Now that I’m no longer in the neighborhood, I do my shopping on-line but I also remember they had an old fashioned friendly approach to everyone who came into their store.

    Give them a shot.  You’ll never go back to the gold box again.

Basic Information

December 5th, 2008
Posted in Chocolate Guide

Panning: Ever wonder why a Raisinette tm, or an M&M tm are so shiny and perfect? Panning is an art unto itself. A pan is like a small cement mixer. The desired center (a peanut perhaps) is put in the pan. Actually a lot of them. Various coatings are sprayed or poured in to the mixer. The nut is protected, covered in chocolate repeatedly, colored and finally polished.

Enrobing: An enrober is a machine that tempers chocolate, creates a chocolate waterfall that covers the soon to be covered center and send it to a cooling tunnel for the time needed to allow the chocolate to set. Remember the I Love Lucy episode where Lucy and Ethel were trying to pack chocolate? That was an enrober. And, yes you certainly can “speed it up” when necessary.

Shell Molding: The American style of chocolate making starts with the center and covers it in chocolate. The European style starts with a molded shell that is filled with a center and “capped” to cover it up. That’s one of the ways that they get the liquid covered cherry inside the chocolate. Shhhh don’t tell.

Hand-Dipping: Most artisan confectioners or chocolatiers do not have the space or budget to have much equipment. We also have a different problem. We create an extremely wide assortment of products but make small batches to keep the variety in place. Hand-dipping is the most versatile method of chocolate covering. The dipper’s own creativity is reflected in each and every piece. When we added our first enrober to our arsenal, it was modified to allow us to continue hand-dipping, while utilizing the other features that helped JoMart to grow.

Coming Soon

December 5th, 2008
Posted in News

Check back soon for news and info!