Video: A Different Kind of Factory at Jomart Chocolates

Editor's Note: Welcome to a new episode of 1 Minute Meal, a series of video snapshots documenting the places, people, and foods that make New York a vibrant food community.

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Caramels fresh off the dipping line at Jomart Chocolates. [Photograph: James Boo]

Michael Rogak, owner and principal confectioner at Jomart Chocolates, almost never buys new equipment. Much of the machinery in his small-batch factory—including an industrial copper kettle for making caramel and a Hobart mixer the size of an antique bathtub—predates the second World War. Some of it was even bought used by his father, Martin, when he founded the business in 1946.

Rogak and his staff don't hold onto these tools out of nostalgia. Their embrace of the hand-dipped chocolate has more to do with the character of Jomart, where the daily tasks of chocolate making reveal a very personal attachment to the fruits (and caramels, and pretzels, and truffles, and spicy peanut butter cups) of that labor.

Previously on 1 Minute Meal

Appraising the Perfect Muffin at Blue Sky Bakery »
A League of Tortas at Tortas Neza in Corona »
One More Pupusa at El Olomega in Red Hook »
Lechonera La Piraña in Mott Haven »
The Arepa Lady of Jackson Heights »
The Indonesian Food Bazaar in Astoria, Queens »
The Lemon Ice King of Corona, a Queens Classic »
A Day in the Life of The Baoery, a Pop-Up Restaurant »
Khachapuri, a Georgian Bread Baked into South Brooklyn »
David's Brisket House, the Jewish Deli Run by Muslims in Brooklyn »

About the videographer: James Boo has been a Serious Eats contributor since 2010. Working as a freelance journalist, he is also the founder of Real Cheap Eats and a documentarian. Check out his food-and-travel blog, The Eaten Path, for more journeys to the real meal.

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