December 5th, 2008
Posted in News, Reviews
Reviews From Yelp
December 5th, 2008
Posted in Reviews
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!
New York Times Reviews JoMart
December 5th, 2002
Posted in Reviews
Sweet Clouds Brought Down to Earth
GREAT homemade marshmallows are like plush, soft pillows that dissolve on your tongue as you bite down. Springy and airy without being rubbery, they are sophisticated sweets meant to be taken seriously, confections rather than candy…
Gushing about my find to a sweet-toothed friend, I learned of another handmade marshmallow worth seeking out. JoMart Chocolates, in Marine Park, Brooklyn, has been making marshmallows since 1946. Michael Rogak, the owner, still uses his father’s recipe. But he updates the plain vanillas with a thick coating of dark Belgian chocolate and flavorings like espresso, maple and caramel. In hot chocolate, the coating melts into something resembling a soft ganache and the marshmallow keeps its shape almost to the bottom of the cup.
Mr. Rogak said he has seen a renewed interest in marshmallows, possibly because they are fat free (at least without the chocolate coating). ”For the past few years, I’ve been selling about 50 percent more every year,” he said.
Thoughts….
September 15th, 2001
Posted in News
September 15, 2001
We have entered a new era. Years from now we will look back at the summer of ’01 as the good old days. You can sense underlying sadness at every turn. Now more than ever I am thankful for what we do at JoMart.
I always knew that most people love chocolate. But now it seems that our store has become a comfort station. A place where our family of customers, neighbors and friends can talk about love, fear, safety and the need to celebrate not only large occasions but every occasion. People are trying very hard to adjust. We all share the pain of our neighbors, our community, our city and our country. One of the joys of being a candy maker is that you are serving people who are largely happy to come to your shoppe. They come for a birthday gift, to celebrate an anniversary, or perhaps to look at wedding favors.
The events of September 11 seem to have skewed everything. We see more customers coming in to buy a small amount of chocolate for themselves to eat. Weddings have been postponed. Memorial services have been scheduled. Our role has changed. We listen to the stories, we watch somberly as the police and fire departments close the streets to prepare for the cortege of limousines and cars escorting there fallen brethren. But life goes on. We now receive requests for chocolate flags. People inquire of the New York City icons that we make out of chocolate. Customers who have moved away call or E-mail to inquire of the health and safety of us all. The relationship between the customer and the merchant seems stronger than ever. Customers who rarely speak now need to know if everyone is safe. Perhaps this new era will usher in more generosity between strangers. Hopefully there is more room for joy than for sadness. When it’s time to celebrate all the joys that life gives us JoMart will be ready. For now hug your children, tell your friends you love them, call your parents. Peace to us all.
October 6, 2001
It has been almost a month since the world changed. Parties are being planned. New parents came into the store today to plan their daughter’s christening. We talked softly about baby Kristina. Her skin was glowing with newness. It came time to count the number of favor boxes needed. While they went over the count they told me they had lost 2 neighbors. A 42 year old stock broker and their neighbors son, a 24 year old fireman.
The moods change so quickly. The more time passes the harder it seems to become. Everyone knows someone, or someone’s someone. The list is getting so long.
Confectionately yours,
Michael Rogak
Son of a Son of a Candy Maker
The key to world peace is chocolate. Think about it.
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2917 Avenue R
Brooklyn, NY 11229
t. 718.375.1277
f. 718.382.7144
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