Make your Thanksgiving even more thankful! Luxx Bourbon Apple Dulce de Leche Pie Recipe

Ready for the most amazing pie EVER?? Luxx Bourbon Apple Dulce de Leche Pie15109555_10207563418384513_5601104656615057030_n

This pie is more than wow. Pull out some local apples, bourbon, dark chocolate and Luxx Chocolat’s Mi Dulce Amor bourbon-infused dulce de leche and get ready for your taste buds to dance. One of our customers shared with us recently that she created a bourbon apple pie made with our unique dulce de leche and commented that not a person spoke until the pie was entirely gone because it was so amazing!  We took that inspiration and have created this recipe, with dark chocolate of course, that you can serve and be a star. Perfect for Thanksgiving dessert…and your guests will be thankful you did!

set-upIngredients

10 to 12 Apples (we used Honey Crisp)

1/4 cup butter

1 teaspoon sea salt

1 teaspoon cinnamon

3/4 teaspoon nutmeg

1 tablespoon maple syrup

5 tablespoons Woodford Reserve bourbon

Juice of 1 lemon

1/2 cup dark brown sugar

1 tablespoon flour

2 pie doughs or crusts (either store-bought or homemade)

2 jars Luxx Chocolat Mi Dulce Amor Bourbon Dulce de Leche (www.luxxchocolat.com or Super Cellars in Ridgewood NJ or Steve’s Market in Ramsey NJ)

70% dark chocolate

Preparation

The filling:

sauteed-applesIn a large sauté pan (high heat) add butter. Once melted, add the apples and season with salt, cinnamon and nutmeg. Sauté for a few minutes until apples are soft but still firm, about 6-8 minutes. Carefully add the bourbon–the apples may flame a bit. You may want to temporarily turn off the burner while you add the bourbon. Once the liquid evaporates, add in the lemon juice, maple syrup and dark brown sugar. Let the mixture cook until sugar is dissolved. Sprinkle the flour over the top and mix it in. Cook the mixture for a few more minutes until thickened.

The crust:

Choose either a store-bought crust or create your own! Get 2 10-inch pie pans.
rub-dulceRoll out the pie dough in put into 2 10” pans. Brush each with melted dark chocolate and let set…yes, you heard correctly!  This helps keep the crust crispy by creating a moisture barrier between the filling and the crust. And it adds an amazing flavor
choc-with-bowlnuance to the pie. Make sure the chocolate sets before you add the cool filling. Scoop the dulce de leche into the crust on top of the chocolate and spread evenly all over the crust. We like to
have it approximately ½” thick.

Pour in the cool apple filling, drizzle with more dulce de leche (all over) and top with pie dough, cutting in a few holes for venting or braided into a lattice. We cut the dough into shapes and laid each piece on top. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively.putting-in-filling-over-dulce

with-cutter

in-oven    15073469_10207562887091231_6413340647876363116_n

Bake at 375F for 1 hour. Let the pie rest for at least an hour before serving. Heat and drizzle Mi Dulce Amor Bourbon Dulce de Leche on top each slice.  And be prepared to be speechless!!

Have you tried our recipe? Send us your pictures!  Happy Thanksgiving!

 

Tis’ the Season for Hot Chocolate!

Temperatures have dropped and the snow has moved in. Not sure about you but having a hot chocolate is on my mind! Nothing better to warm you up after a cold day at work or running around with the kids.

kid with hot chocHot chocolate often takes us back to our childhood. I can just picture sitting at the edge of our frozen pond in a snow bank with my ice skates on sipping away on the chocolaty warmth. But back then and still today, many still buy a box and rip open a packet called “Hot Cocoa” or “Hot Chocolate”. But what’s the difference?  And do the ones we like even contain chocolate? The powders may seem to be an easy option, but are they really the best option given all of the artificial ingredients and the mass of sugar chock full in these products?

It’s interesting to see that even when there are consumer studies ranking the best “hot chocolate” in America they include products that don’t even contain chocolate or cocoa. Hmmm, makes you think….  But let’s also not lose focus on the fact that even though some products do have real chocolate in it or that it’s organic chocolate, doesn’t mean it’s going to taste good!

What’s the difference between hot chocolate and hot cocoa? There apparently isn’t always a distinction. You’d think hot cocoa should contain cocoa powder of some sort and hot chocolate should contain chocolate (ground, shavings, chunks). Doesn’t sound hard yet many products that contain cocoa powder call themselves hot chocolate and products that contain real chocolate call themselves hot cocoa?? Then there is drinking chocolate, which is a European term…defined as a beverage made with chocolate.  And then there are those that don’t contain cocoa or chocolate and call themselves hot cocoa and hot chocolate. Seems there should be some sort of rule or regulation, no?

Some interesting facts to know about these hot “chocolaty” beverages:

  • Historically, chocolate was sipped, not nibbled, until 1847 when the first solid chocolate bar was developedchocolate no sign
  • Many “hot chocolate” and “hot cocoa” brands are chocolate flavored and don’t contain chocolate at all or contain the tiniest amount. Doesn’t seem to make sense. But oftentimes we never find much information because most products don’t list how much chocolate or cocoa is really in there. Keep in mind what we’ve learned about other mass produced chocolate brands…they use the minimum the FDA will allow (10%) because cacao is expensive and using real chocolate requires special handling and technique = $$. If it doesn’t say how much is in there, assume it’s the minimum, especially when it says “artificial favor” on the label. See the Swiss Miss label below
  • Star Bucks Hot Chocolate contains no real chocolate! It’s only flavored… “Steamed milk with vanilla- and mocha-flavored syrups”
  • Hot chocolate made with real chocolate offers health benefits. Research continues to show us that antioxidants help prevent cancer, heart disease, age-related macular degeneration and aging in general because they fight free radicals in the body
  • Many “hot cocoa” and “hot chocolate” products can contain artificial additives and lots of sugar, including ingredients not acceptable to a gluten-free lifestyle. Read the labels. I personally try to stay away from artificial ingredients and labels that list the first ingredient as sugar. A great resource to learn about product ingredients is http://www.foodfacts.com/. Here is one label from Swiss Miss.

Swiss Miss Milk Chocolate Flavor Hot Cocoa Mix Ingredients: sugar, modified whey, cocoa (processed with alkali), hydrogenated coconut oil, nonfat milk, calcium carbonate, less than 2% of: salt, dipotassium phosphate, mono- and diglycerides, artificial flavor, carrageenan. Contains milk.

  • The reason why some cocoa powders are Dutched or processed with alkali is because the manufacturer wants to makes the cocoa powder a richer brown color, have less acidity, a milder taste and easier to blend into liquids
  • Dutch process chocolate contains lower amounts of flavonols which are antioxidants than chocolate. Dark chocolate is an antioxidant super food. Some studies show that 60-90% of the antioxidants are destroyed by Dutching
  • Chocolate milk (with real chocolate) is effective in promoting muscle recovery following endurance exercise. More than 20 studies support the benefits of recovering with the high-quality protein and nutrients in chocolate milk after a tough workout. Hot chocolate is hot chocolate milkHot Choxx fire boots

So how to get all of the health benefits without the sugar or anything artificial and still experience the purest enjoyment that hot chocolate can bring? Just keep it simple… Scald milk, throw in good 64% or higher % dark chocolate that you would enjoy all by itself and any natural flavoring like cinnamon. Stir and enjoy! And if you’re looking for a fun experiment at home, try making some homemade marshmallows! Great for a snowy afternoon in with the kids. The kids can watch you make it (it gets hot!) and then once you spread in a pan, they can help you punch out different shapes with cookie cutters.

Or check out Luxx Chocolat Hot Choxx artisan hot chocolate on a stick. Just won 12 awards in the 2015 BEST Hot Cocoa & Drinking Chocolate Competition given by the International Chocolate Salon and TasteTV!

Enjoy!  HotChocolate2014-4star

Lisa Mecray Rogers, award-winning Master Chocolatier and Founder of Luxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind, Ridgewood resident, recognized as one of 2014 and 2013 Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced. Now served at Memoire restaurant in Ridgewood!

www.luxxchocolat.com, luxxchocolat@optonline.net, 201-312-7936

New Year’s Resolution…go to the dark side!

Are you a milk chocolate fan? What about your kids? Sometimes that’s all kids want because that’s all they’ve ever really experienced.  Or do they claim they don’t like the bitterness of dark chocolate?  It’s time you all come to the dark side. Why? Because all dark chocolate is NOT the same.  Time to rock the boat and add moving to dark chocolate as a part of your health-related New Year’s resolutions. Yes…it’s good for you!

As Americans, we have not had the privileged exposure to fine chocolate like those in Europe. We all grew up with Hershey and Nestle and it was pretty much all milk chocolate…which doesn’t have much real chocolate in it!  The facts are, chocolate is NOT sweet and it can be expensive. So chocolate makers add loads of sugar, anywhere from 80-90% of the product, and artificial flavorings to make it taste like real chocolate to save money. A Hershey’s® Bar is about 11% cacao (and it is probably because the U.S. FDA REQUIRES a minimum of 10% cacao solids). And Snickers® is less than 2%!  So is it the chocolate or the sugar everyone likes? Eating food high in sugar boosts your odds of tooth decay, heart disease, and diabetes, not to mention weight gain.

10659368_10202660763781212_5334588376119262189_nBy moving over to dark chocolate in 2015, you and your kids can slash sugar intake in a big way!  And dark chocolate has proven health benefits. It’s a superfood!But of course, keep it in moderation. Here are some interesting facts:

  • All dark chocolate is NOT the same. That’s like saying every Cabernet Sauvignon from every vineyard is the same. Each chocolate maker, like a wine maker, is an artist in their own way. They have their own processes, proprietary recipes, use different amounts of quality or low quality ingredients grown in various places in the world under distinct climate conditions and in different soils, blend in flavorings or not etc. With chocolate, even how it is processed (ie: conching) can impact the mouthfeel (smoothness, creaminess), flavor and even perceived bitterness. High quality chocolate makers tend to conche longer…which makes their dark chocolates NOT bitter. In chocolate, you get what you pay for. Try the finer chocolate maker’s products. Even chocolates within a maker will be different. Don’t generalize. Experience everything. You will find the ones you will love!  (ask me!)
  • Look for chocolate labels that say 64%, 72% and other percentages over 60%. The % cacao that you see on chocolate labels basically indicates the % of real chocolate vs sugar. So the higher the %, the darker the chocolate and the less sugar, the more the chocolate flavor…and the healthier it is for you!  If it doesn’t have a percentage…stay away
  • Dark chocolate is natural and nutritious. It contains a decent amount of soluble fiber, iron, magnesium, potassium, zinc, seleniumBenefits of choc
  • Dark chocolate is rich in flavonoids which are antioxidants that have been shown to lower blood pressure, improve blood flow, and boost overall heart health. There are also studies in cancer, diabetes and many other disease states. Choose chocolate that is at least 70 percent cacao or cocoa to optimize the antioxidant power and health benefits
  • Dark chocolate can have more than five times the flavonoids of an apple
  • Dark chocolate may reduce the risk of a heart attack. Research found that blood platelets clotted more slowly in people who had eaten chocolate than in those who had not. This is significant because when platelets clump, a clot can form, and when the clot blocks a blood vessel, it can lead to a heart attack
  • Some studies suggest that dark chocolate can offset Type 2 diabetes
  • Researchers from the University of Copenhagen found that dark chocolate is far more filling, offering more of a feeling of satiety than its lighter-colored sibling. That is, dark chocolate lessens cravings for sweet, salty, and fatty foods
  • Dark chocolate can boost your mood! It contains several psychoactive chemicals that act as stimulants and mood elevators… and may induce same feelings that love does. Key for stress reduction. Dark chocolate also influences serotonin which may provide an energizing effect. This increased energy may also improve longevity and stamina…which in turn has a perceived effect of increasing libido. It’s also seen to have an effect in Chronic Fatigue Syndromeeca871d11ff47a2735c44fae9ccf3446
  • Women who ate chocolate daily during their pregnancy reported that they were better able to handle stress than mothers-to-be who abstained. Also, a Finnish study found their babies were happier and smiled more
  • Dark chocolate can improve your skins ability for UVA/UVB sun protection (read one of my earlier blogs)
  • Not only will dark chocolate help your body ward off the effects of stress, but may boost your brain power. Researchers from Oxford University and Norway studied chocolate’s long-term effects on the brain by analyzing the diets of more than 2,000 people over age 70. They found that those who consumed flavanol-rich chocolate, wine, or tea scored significantly higher on cognitive tests than those who didn’t

There is so much more to learn about the health benefits of dark chocolate, so stay tuned! Make the commitment today to go to the dark side of chocolate for you and your family.

And don’t forget, giving your sweetie chocolate for Valentine’s Day may show you care for their health as well as their heart!

cropped Lisa press photoLisa Mecray Rogers, award-winning Master Chocolatier and Founder of Luxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind, Ridgewood resident, recognized as one of 2014 and 2013 Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced. Now served at Memoire restaurant in Ridgewood!

www.luxxchocolat.com, luxxchocolat@optonline.net, 201-312-7936

Like fairy tales? Not when it comes to wine or chocolate… Fairy tales Dispelled Part One

fairy-tales-002

Just when you think you have a good handle on something, surprise! Well, it’s time to dispel some common tales and partial truths associated with wine and chocolate. And since there are SO many, this is only the first part you’ll be reading. Knowledge is the key to better experiences and offering proper guidance to your family members. And you’ll also look even more brilliant at your next event or dinner party.

Better wines are sealed with a cork?

CorksNot necessarily. Screw capped wines can age just as well as a cork. And times are changing. Traditional cork is becoming a limited natural supply and has ongoing quality issues which impacts the ability to preserve wines from the negative effects of oxygenation on aging and wine preservation and even cork spoilage. Many wineries have been experimenting with plastic and plant-based polymer alternatives and screw caps and can attest that quality control is much easier and in many situations can improve wine aging. The use of these alternatives though are associated with cheap wine, right?

That image started to change about a decade ago, when commercial winemakers in New Zealand and Australia started using the enclosures much more widely for all kinds of wine, including some higher-end bottles. The fact is, screw caps have topped bottles from some of the world’s best wineries for about a decade, and even the most reputable wine critics openly acknowledge that there’s nothing wrong with sealing a wine bottle with a screw cap in lieu of a cork. New Zealand is leading the wine industry with the majority of wineries converting from cork to cap. Wineries in Australia, Spain, South Africa, South America, Canada, the U.S. and France are all testing the capping trend as well.

But even with many advantages over cork, expanded cap adoption really comes down to wine industry marketing reservations due to wine drinkers’ attachment to the pomp and circumstance of opening a bottle elegantly with a cork screw. What matters is what’s in the bottle, no?

Wine critics are always right?

winesnobWine criticism is a very particular thing. Everyone has a different palate although some wine reviewers may have fallen in line with your particular taste on an occasion or two. In order to be exactly in step with a wine critic, your expectations from any particular bottle of wine need to be shared. How do you really know you share the same taste? Our noses, mouths and brains vary in performance from one individual to the next. What it comes down to is learning what traits you like in different types of wines and to trust your palate. Ultimately, you are the one that counts.

Sweet wines pair best with chocolate?

cropped 90s beautySweet dessert, sweeter wine? Why? Forget those who think this is the only way to go. Remember, it’s about your palate, not a narrow-minded view on what makes a great experience. Please…no…  Don’t get caught in the sweet trap as it will limit your chocolate and wine pairing pleasure! Dessert wines, like Sauternes and Ports can make way for too much sweet going on. Occasionally a nice Port and a very dark high percentage and more bitter chocolate, ok. But how often do you really drink dessert wines? Your goal should be to compliment or provide a nice contrast with the actual flavors that exist in the many wines you enjoy normally…like smokiness, pepper, black berry, earth, cherry, honey etc. and not to overpower or compete on a sweetness level. It should be about flavors, scents and aromas! Note though that not every wine does go with chocolate, especially very dry tannic wines, so we’ll be discussing those principles as we go forward. It’s not a simple as it appears.

Stay tuned for the next fairy tale installment of wine and chocolate!

cropped Lisa press photoLisa Mecray Rogers, award-winning Master Chocolatier and Founder of Luxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind, Ridgewood resident, recognized as one of 2014 and 2013 Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced.

www.luxxchocolat.com, luxxchocolat@optonline.net, 201-312-7936

Sunscreen protection…with wine and chocolate? Yes!

red-wine-sunWelcome summer!  The kids are out of school, everyone is outside and it’s time to take a well-deserved vacation. The bright, hot summer sunshine can be a beautiful thing and a not so nice thing.

What’s good about sun exposure? In appropriate and measured doses it has a number of health benefits.  Sunlight helps synchronize the hormonal rhythms of your body and enhances our mood and energy. UVB rays produce Vitamin D which is important for maintaining optimal health. UVB also has been associated with cancer prevention and as an important treatment for various skin conditions including atopic dermatitis, psoriasis and vitiligo. Many experts now agree that the importance of daily exposure shouldn’t be underestimated. All in moderation. But since UVB rays can burn your skin and UVA rays can cause skin damage, wrinkling, age spots and premature aging, the best sunscreen offers protection from all UV light, or broad-spectrum.

We all know to use sunscreens daily while we’re at the beach, the pool or just running errands and chauffeuring the kids around. But did you know that both wine and chocolate offer UV protection? Not by slathering them on your skin, but by the simple enjoyment of them. Now there’s another reason not to feel guilty! (just no driving after you’ve had wine)

Did you know that…?

  • Eating dark chocolate and drinking red wine can help prevent UV damage
  • Multiple studies have shown that eating dark chocolate regularly may significantly protect skin from UV damage – skin reddened less when exposed to UV light
  • One study showed that when dark chocolate was regularly consumed for a longer period of time, the level of UV protection increased and that skin texture and hydration was greatly improved
  • Increased UV protection can be attributed to naturally-occurring antioxidant and anti-inflammatory molecules in chocolate and red wine called polyphenols, flavonoids and flavanols
  • Polyphenols, flavonoids and flavonols are found naturally in plants and fruits, including cacao (cocoa) and red wine
  • Red wine, made with the dark skin and seeds of grapes, is rich in polyphenols, a type of antioxidant that includes resveratrol, also shown to have very powerful cancer-fighting properties
  • Flavonoids can actually stop the chemical reaction that causes skin cells to die, and thus causes skin damage. They may also help fight a wide array of conditions – including diabetes, strokes and heart disease
  • Flavonols can relax your blood vessels, thin your blood and lower your blood-pressure numbers naturally
  • To get the UV benefits of chocolate, make sure to get dark chocolate that’s at least 70% cocoa, which will be stated on the package label

 But this great news doesn’t mean you should skip your sunscreen altogether, or even cut back. Just sit back and enjoy more of the pleasures that wine and chocolate can bring! A piece of 70% + dark chocolate and a glass of red wine regularly does your body good!

cropped Lisa press photoLisa Mecray Rogers, award-winning Master Chocolatier and Founder of Luxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind, Ridgewood resident, recognized as one of 2014 and 2013 Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced.

  1. luxxchocolat.com, luxxchocolat@optonline.net, 201-312-7936

“Women cannot live on chocolate alone. That’s why there’s wine”

wine-dark-chocolateOh, the decadence, the satisfaction and the pure joy that wine and chocolate can bring to our lives. Held high in admiration for centuries, these glorious substances stemmed from Mother Nature. They were deemed as gifts from the ancient Gods and prized for having special powers, offering medicinal properties, health benefits and even having a role in religious and fertility ceremonies and, of course, inspiring love and passion. There were many goddesses and gods connected to chocolate and wine around the world. The most well-known for chocolate being the Mayan Goddess Ixcacao, the God Ek-chuah and the major Gods of wine, Greek Dionysus and Roman Bacchus, the wine party God. We still highly revere the power of chocolate and wine today and perhaps worship them in our own way.

Did you know…?

  • The beginnings of chocolate are now believed to date back over 3,000 years with the Olmecs in Central America, not the Mayans
  • Cacao, meaning “God food”, was worshipped by the Olmecs, Mayans and Aztecs for its mystical and aphrodisiac properties. Chocolate is made from beans grown in pods on a cacao tree
  • Aztec emperor Montezuma, who had over 600 wives in his harem, is reputed to have consumed fifty golden goblets of chocolate a day to enhance his abilities
  • Casanova is even said to have indulged in chocolate before seducing his women
  • Cacao was so highly prized, the Aztecs used it as currency
  • The first solid chocolate bar was introduced in 1847 by a British chocolate company called Fry’s. Up until then, chocolate was consumed as a drink often mixed with spice, vanilla and honey
  • Wine is our most ancient alcoholic drink, perhaps dating back 10,000 years, and it still is held in high esteem
  • Wine is said to have saved growing populations from the diseases caused by bad water
  • In ancient Greece, a dinner host would take the first sip of wine to assure guests the wine was not poisoned, hence the phrase “drinking to one’s health”
  • “Toasting” started in ancient Rome when the Romans continued the Greek tradition but started dropping a piece of toasted bread into each wine glass to temper undesirable tastes or excessive acidity
  • Early Roman women were forbidden to drink wine, and a husband who found his wife drinking was at liberty to kill her. Both the Egyptians and Romans believed that women who drank were promiscuous and adulterers
  • An Italian study argues that women who drink two glasses of wine a day have better sex than those who don’t drink at all

But even though wine and chocolate have been associated with excess, they don’t have to be guilty pleasures. Today we know, in fact, that both dark chocolate and red wine have magical qualities as they contain vital antioxidants that, in moderation, may help prevent cancer, heart disease and other illnesses. We will explore these and other health benefits throughout the summer!

Cheers!

cropped Lisa press photoLisa Mecray Rogers, award-winning Master Chocolatier and Founder of Luxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind, Ridgewood resident, recognized as one of 2014 and 2013 Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced.

www.luxxchocolat.com, luxxchocolat@optonline.net, 201-312-7936