FAQs

Where are your stores?

Our chocolate is primarily sold by our retail partners such as Whole Foods, Wegmans, Dean and Deluca and Fresh Market as well as hundreds of local and independent specialty markets. Our own brick & mortar location is in Mount Kisco, NY. Please visit!

Do you give tours?

Yes! Our tours and events calendar is coming soon. Stay tuned!

Do you ship internationally?

At this time, we can only ship orders within the US. We hope to ship internationally soon!

My family is eating less sugar, can we eat your chocolate?

That depends. If you are cutting out sugar completely, then sorry, you’ll have to do without most chocolate. However, Mast has a significantly lower sugar content and never uses high fructose corn syrup. Even with our milk chocolate, it is all about the cacao. My brother would kill me for saying this but the world would be better off if it ate less sugar, even chocolate. So make it count!

Is your chocolate vegan?

We have several vegan friendly offerings including all of our dark chocolates and our almond butter and oat milk chocolates that are great vegan substitutes for milk chocolate. Check our product listings for more information. Remember that cacao beans are the seeds of a fruit and cocoa butter is plant based (like almond butter).

Is your chocolate certified organic?

Yes!

How do I set up a wholesale account?

Please contact us to inquire about a partnership. We’d love to hear from you!

Is your chocolate made from ‘bean to bar’?

Yes. We handcraft our chocolate, in-house, from bean to bar. We prefer traditional methods such as using heavy stone wheels to slowly refine our chocolate over several days.

Where do you source your cacao?

We currently source organic cacao from family farms in Tanzania. We pay far beyond fair trade premiums and several times commodity prices. We are always testing and tasting cacao from new and exciting growing regions. Are you a farmer? Send us samples!

How should chocolate be stored?

In a cool, dry, easily accessible place. Ideally between the temperatures of 60 and 75 degrees Fahrenheit. Office desk drawers, coffee tables and pantries are good. Glove compartments are bad. Resist the urge to put it in your refrigerator or freezer unless you can vacuum pack it first. Water is chocolate’s arch nemesis so humidity or condensation will cause it to bloom (gray streaks, crystallization).