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In our opinion, no one does chocolate better than the Mast Brothers. Apparently we’re not alone because awesome chefs like Thomas Keller, Dan Barber, Daniel Humm, Alice Waters and Alain Ducasse insist on using their chocolate for cooking because of its distinctive taste and purity. It makes sense then that a collection of their recipes for everything from cookies and cakes to pan-seared scallops and Coq au win (French chicken, with extras) would be an instant hit when it’s told from the perspective of the Mast Brothers unique background. No modern cookbook would be complete without high quality photographs, so there are plenty of those, too.

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