Is the Weather Really Too Hot for Chocolate? No Way! By Lisa Mecray Rogers

Is the Weather Really Too Hot for Chocolate? No way! By Lisa Mecray Rogers, Ridgewood Moms

This sweltering weather seems to have everyone thinking it’s too hot to enjoy chocolate. But chocolate can be so refreshing and delicious in many different ways! So just say yes!

Here are some ideas that will keep chocolate on the top of your list during the summer…

  • Bon-bons and truffles. Yes, that lovely box of chocolates!

Yes, you really can keep them in the refrigerator if you take care of the chocolates correctly! Chocolate hates moisture and humidity as it can cause the chocolate to discolor and separate (sugar and fat bloom). It can also pick up other odors. The key is to seal tightly in a plastic bag with a desiccant inside. Desiccants absorb moisture. You’ve probably seen them in vitamin and pill containers. Buy them here. Just make sure when you take the sealed bag out of the refrigerator, leave it on a surface unsealed until the chocolate is room temperature, like 65-68 degrees. Then enjoy!

Also, when you go to purchase a box of chocolates bring an insulated bag or ask the purveyor for one. We have it all of our summer farmers markets so no risk of melting!

  • Frozen truffles

Oh yeah, get the recipe here so you can enjoy chocolate truffles throughout the summer! Or make it even easier and purchase your favorites and put in the freezer sealed in a freezer zip-lock bag with a desiccant (mentioned above)

  • Chocolate Affogato

This is truly amazing! An Italian treat that’s in vogue right now. Choose a deep dark chocolate gelato or ice cream, put in a dish and pour hot espresso over top. What a way to satisfy 2 carvings!

  • Ice Cream Sandwich creativity

Whether it’s chocolate or flavored ice cream it’s amazing between 2 chewy chocolate chip cookies or go even more decadant than that… Here at Luxx Chocolat, our special and unique ice cream sandwich, called Luxxelles, is a sweet wafer slathered in 72% dark chocolate (cacao from Venezuela), creamy caramel and a Sicilian Trapani sea salt! See us at Ramsey Farmers Market this Sunday for a try!

  • Chocolate Mudslide

Get your blender and throw in 2 scoops of chocolate ice cream, ½ cup of milk, 1 shot of Kahlua, 1 shot of vodka and 1 shot of Irish Cream. Blend and wow!

  • Chocolate Mousse

Click here for a recipe White Chocolate Mousse with Berries from one of our earlier posts

  • Frozen Hot Chocolate

Melt 8 oz of high quality dark chocolate, mix in 1 ½ cups of milk and throw into a blender with 3 cups of ice. You can add other flavorings like cinnamon, nutmeg or even some chili spice. Top with whipped cream and chocolate shavings. Yum!

  • Mocha Smoothie

All this takes is a blender, 2 cups chocolate ice cream, ½ cup of cold espresso and ¼ cup of milk. Blend and enjoy!

  • Salted Chocolate Banana Bites

Super easy and delicious! Cut up a ripe but firm banana into 1 inch chunks, pierce with wooden skewers or cocktail forks and put into the freezer for 2 hours. Melt your favorite chocolate over a double boiler to 90 degrees (don’t go over or you may get fat or sugar bloom). Dip in the frozen bananas and place on a cookie sheet with parchment paper. Before the chocolate solidifies, sprinkle the top with sea salt. Serve or put back in the freezer to enjoy any time!

Stay cool and keep enjoying the chocolate you love! A seasonal treat? Just say no!

~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 2015, 2014 and 2013 Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced.