October 21st, 2011
Posted in News

If you have an iphone 4s, you are in the midst of a new relationship with Siri-the voice activated assistant.  I was told that if you ask her “What is the meaning of Life”? one of the answers you might receive is   ”All evidence seems to suggest it’s chocolate.”  Pretty heady stuff from Cupertino.

It’s good to know that our life’s work and efforts have  just been reinforced by the late Steve Jobs-thank you.

July 22nd, 2011
Posted in News

Here we are in the middle of summer.  Should I be surprised that it’s warm? Of course not.  Climate change, summer, sunspots, I have no idea. I do know this; it is hotter today than the temperature needed for our equipment to melt chocolate.  Normally we set our machines at 95-100 degrees for slow melting purposes.  The unofficial temperature outside is currently 101F.I guess to save energy we should shut off the machines, put blocks of chocolate in pots and just meltt them outside-nah, the chocolate will probably get too hot.

Now if climate change is for real and BK (Brooklyn if you didn’t know) becomes year- round tropical, we could start growing Theobroma Cacao in the backyard.  Hmmm  how cool would that be?

Until next time

Stay cool

Hydrate

Peace

Michael

June 29th, 2011
Posted in News

American Express Merchant Services makes Michael’s job easier. The owner of JoMart Chocolates, he’s the first to admit that he’s a “chocolate guy,” not a “finance guy.” Michael relies on American Express to pay his invoices so he can focus on what’s important: making and selling handmade treats.

Founded in 1946 in Brooklyn, JoMart Chocolates has been accepting American Express for the past 27 years.

Watch Michael’s Video »

December 1st, 2010
Posted in News

Freshly Made JoMart Peanut Brittle

It’s tough being a peanut these days.  Be they from Virginia or Spain, China or South Africa (where most Spanish peanuts come from) , they get no respect.  Granted there are many people who have peanut allergies (less than 1% of the population) .  What about the rest of us, peanut butter sandwiches, chocolate covered peanuts, peanut brittle, and good old roasted salted peanuts.

Growing up in the candy business, peanuts have always been present.  We buy our peanuts from Bazzini Nuts.  There is nothing (OK almost nothing) like opening a case of freshly roasted AA peanuts and just smelling them, and then of course snacking on 1 or 2 (per minute). I Love Peanuts.

Peanut Brittle is the first thing I ever cooked by myself at JoMart.  My dad watched as I weighed off the batch-the recipe is an algebraic formula. Waited as I lit the stove-no pilot light, you have to  light a match, lay it in the open fire stove, turn on the gas and move away quick enough lest you singe all the hair on the arms, face and head.  We chatted as I started cooking and then he left.  Prior to this batch, I must have watched him make 500 batches of peanut brittle. But I was alone, my dad did not believe in cooking with a thermometer, you had to use all of your senses to determine when the batch was done.

15 minutes later, the batch is boiling like crazy, my mind is blank, when do I add the raw spanish peanuts?, what about the butter?, think Michael think.  Finally I added the peanuts-duh, they are raw, they have to get roasted at some point.  Now I am freaking out, how will I know when the batch is done?  “Dad, I could use some help-NOW”.  A couple of minutes later, he comes in smiling.  I am in a full panic, “When is it done?”, he calmly answers, “you’ll know”-and again he walks away.

So there I am, stirring the copper kettle, with my wooden paddle, watching the peanut brittle bubbling away.  I dodge an occasional splash, and I am trying to remember when the hell this witches brew will be done. All of sudden I am surrounded by an incredible smell-roasting peanuts.  All the memories come together-you can smell when the brittle is done!  As I continue looking at the batch , I can see it all, the color is not nearly golden enough, the consistency is a little thin, the peanut smell is good, but not strong enough.  A couple of minutes later, as I am adding the unsalted butter, dad walks in smiling.  “Is it done?”   It certainly was.

Decades later,  I still cook the peanut brittle (and almond, cashew, macadamia nut) in the same kettle, on the same stove.  I cook but at the same time, I might read the Times op-ed, answer a phone call or even check an email.  But I look, listen (the raw nuts start to crackle while they roast) and always always wait for the smell, and think about my dad.  He died a little over 4 years ago, but he is always with me in the kitchen.

Dad and Mom in Vancouver-2005

November 20th, 2010
Posted in News

In 1975 I became a teacher.  I taught special ed. in The Bronx. Shortly after I was hired, along came this thing call a recession, President Ford told NY to drop dead, the city had no money, and I had no job.  Being married with no job and rent to pay sucks.  I went back to what I always did part-time and during school breaks-make chocolate with my dad @ JoMart.

Fast forward to 2001, the dot com bubble burst, planes hit buildings and business shall we say took a hit.  At the same time, chocolate was ascending to new popularity.  People were hearing about high cocoa content, truffles were being offered in seasonal varieties and I started teaching again-this time @ JoMart.  After many years of feeling shy and inadequate,

Chocolate Workshop

I came out of the kitchen and started teaching chocolate workshops.  9 years later, I realize that teaching has made me a better candymaker.  When you do something enough times, you may start to ignore some details.  But when you teach something you must  focus on all the details.   Recently I was approached by Professor Jonathan Deutsch.  He is the director of the culinary program at Kingsborough Community College.  This new program has become so popular, they need teachers. Rose (smiling in the picture) and I will soon be teaching chocolate in the new culinary program.

After 35 years of being a candymaker I have come full circle.  I am doing what I love, and sharing it with others.

I have much to be thankful for, and many people to thank.

Thank you for eating our chocolate, saying nice things about JoMart, and helping me to help others.

Michael

April 15th, 2010
Posted in News

23,350 days ago my dad started JoMart.  For those of you who cannot do the math, he started JoMart 64 years ago TODAY.  He and his cousin Joe both had worked at various times for my grandfather Julius.  He owned and operated the Newport Candy Company-located in Brooklyn.  When my dad returned home from World War II he was anxious to get on with his life.  As a returning veteran he qualified to buy sugar-I still have a copy of his sugar allotment stamps.  Sugar was not the easily obtained commodity it is today.  Unlike future wars, back in the day, everyone in the country had to sacrifice.  There were many commodities we take for granted that were not readily available, or if they were available they were severely rationed.

JoMart’s 1st location was on Franklin Avenue, near Eastern Parkway in Brooklyn.  At the time there was an abundance of candy shops within blocks of each other.  Bartons, Schraffts, Barricini, Lofts, Flora Mia & Ann Morris.  Joe and Martin (hence JoMart) felt that if they strived to make a high quality product, the competition would not matter.  They firmly believed that since the war was over, people finally had a reason to celebrate all the good things in life.  Now that’s a mission statement that is easy to understand.

During the first 64 years of our history, we have constantly adapted to change.  Changing technology, more access to wonderful ingredients, the transition from our beloved metal molds to high quality plastic molds, and the loss of family members.  We have endured recessions, rising rents, skyrocketing ingredient costs, and regulations from local, state and federal agencies.  There have been lean times and prosperous times.  But there have been constants as well.  I am still using my grandfather’s copper kettles, my dad’s stove, as well as his Hobart 20qt mixer (both purchased new in 1946).

Most of the recipes we use today are either my dad’s or my grandfather’s.  When possible, recipes have been improved upon (we can afford exotic ingredients-macadamia nuts, shellled pistachios, pecans, even Himalayan Pink Sea Salt).

I look forward to a sweet future for us and all members of the JoMart Family-that means YOU!

Peace + Chocolate

Michael

March 27th, 2010
Posted in News

Of all the chocolate holidays, Easter is my favorite.  Here’s why; certain holidays have gotten too big, too crazy and filled with too many obligations. That’s what happens when adults get involved, they just can’t keep it simple.

But Easter, that is still a holiday for children. Even if the child happens to be 60, they still want their chocolate bunny, or jelly beans, or peeps or basket.  I have customers in their 80′s and beyond that come in Easter time, and they still buy the same item for their children.  Whenever they try and change the selection, the children want what they always had. I think it’s great.  A holiday where the children maintain the rules.  I wonder how Congress would run, if they let their kids run it, hmmmm… But I digress.

This Easter are offerings are as large as ever.

We have solid chocolate bunnies -10 different sizes and styles

We have hollow chocolate bunnies- 50 different sizes and styles

We have hand-painted chocolate bunnies-as pictured above on the left-over a dozen choices and counting

We have open and closed hand decorated chocolate eggs-10 choices

We have hand decorated solid and hollow crosses-4 choices

And if that’s not enough, there are: baskets, jelly beans, marshmallow peeps, our own marshmallow eggs, lollypops, lollypops, more lollypops, spiced jelly beans, individual flavor jelly beans, chocolate foiled eggs and more…

We are open daily through and including Easter Sunday.

March 20th, 2010
Posted in News

I hate forwarded emails, especially when you can have to scroll through all the previous forwards and comments.  But when my mom sends me an email, be it a forward or a stock tip, I read it.

Today she sent me a forward that her cousin Ehrla sent her. Although I have seen versions of this before, it is worth 2 minutes of your life to take a quick read;

March 17th, 2010
Posted in News

My mom (Esther) is a powerhouse. Although she is currently 4’10″ (she used to be 5’6″, but that’s another story) she is the funniest, fearless person I know. Just today she told a recurrent caller who had to keep adding to her order, that she would kill her (probably with kindness) if she called one more time. The fact that the caller worked for a Senator did not phase Mom at all.

My mom has been a fixture at JoMart since-forever. She has seen them all, mayor’s, celebs, the rich, the poor, the famous, you get the picture. Talk to her nice, you can have the world, be rude-you might as well leave now before things get ugly.

When mom starts telling stories, I pity you if your bladder is full-not for long. Some people tell jokes about non-existent people, my mom has real stories, that are hysterical.

There is a serious side as well. At 84 she can still put in a very physical day of work. Be it taking phone orders, taking care of customers, helping co-workers or talking to me or Debbi, she is always on. There is (thankfully) no off switch. She is the ultimate people person.

Although my dad-Martin started JoMart in 1946, his marriage to my mom in 1950 was the key to his (and our) success.

February 11th, 2010
Posted in News

Charlie Brooker in the London Guardian scathingly labeled “American chocolate as nothing short of  revolting”.  To be fair his comments relate to the Kraft takeover of the UK’s beloved Cadbury. When Brooker describes a Hershey bar by saying, ” I was plunged mouthwards into an entire universe of yuck”.  He goes on to describe the taste as cardboard like but with a nastier texture “as though this was a chocolate bar that had been found in the pocked of a Civil War soldier and preserved specifically for my disenchantment”

Poor Charlie, he must have forgot that the UK held up the formation of the European Union over the definition of chocolate.  You see, America only allows something to be called chocolate if it is made solely from cacao-chocolate liquor, cocoa butter and sugar-that is it. In the UK they allow the addition of cheaper, vegetable oil, to cut costs.  When the EU was formed, most of Europe wanted the definition of  chocolate to exclude vegetable oil.  But the gourmands in Great Britain wouldn’t have it.  So now, yes, in the EU you are allowed to add up to 5% vegetable oil to your “chocolate”.  So Charlie perhaps there is good news afoot, maybe the quality of your beloved Cadbury will actually get better!

So, why does America have such a bad rep when it comes to chocolate?  I have my thoughts, but I welcome yours.