russ, Author at Apothekers Kitchen

DAIRY FREE S’MORE ICE CREAM – BY NUTRITIONIST IN THE KITCH

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Ingredients:

Makes 1 pint

1 can full fat coconut milk
2 tablespoons raw honey
¼ cup raw cocoa powder
2 frozen bananas
¼ cup crushed naturally sweetened graham crackers/gluten free graham crackers
6 Apotheker’s chocolate covered mallows (3 boxes)
Optional – 1/4 bar Apotheker’s chocolate (of your choosing), finely chopped

In a blender add the cream of the coconut milk (scoop the cream that separates from the coconut water out of the can), honey, bananas, 2 of the marshmallows, and cocoa powder and blend until smooth.

Pour the mixture into a loaf pan and place in the freezer for 1 hour.

After an hour, the mixture should be semi frozen, mash it together a bit to get a firmer consistency and place in the freezer for another 1 hour.

After that time is up repeat by mashing it again until you have a good ice cream consistency.
Toast two marshmallows over a flame of some sort (I used my gas range), add the marshmallows to the ice cream and mash/combine/stir them into the ice cream.

Scoop the ice cream into two to three bowls and top each serving with the crushed graham crackers and then top each serving with another toasted marshmallow to garnish.

DIG IN!

Optional — add in chopped chocolate a few minutes before ice cream is done churning!

NUTRITIONIST IN THE KITCH is an amazing site full of nutrition advice and recipes run by Christal. Head over to Nutritionist in the kitch to learn more.

Scoopsies Chocolate Topped Mallow Ice Cream

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Ingredients:

Makes 1 pint

1 1/2 cups organic heavy cream
3/4 cups organic whole milk
1/8 cup + 2 tbsp sugar
3 egg yolks
4 Apotheker’s chocolate covered mallows (2 boxes)
Optional – 1 oz. Apotheker’s chocolate (of your choosing), finely chopped

In a large saucepan, heat heavy cream and whole milk over medium heat. Stir frequently and do not let boil.

While the cream and milk are heating, thoroughly whisk together the sugar and egg yolks.

Once the cream and milk mixture starts to simmer, take a cup-full of the hot batter and slowly pour it into the sugar and egg yolk bowl while whisking. Pour in a few more cups of hot batter and continue to whisk.

Pour the warmed mixture into the saucepan with the cream and milk and stir for at least 30 seconds.

Cut the mallows in quarters, add them to the saucepan, and stir. Turn heat off but do not remove the pan from the stove. Continue to stir until mallows and chocolate are fully melted.

Pour into a container and cool to room temperature. Cover batter with wax paper or plastic wrap and let ripen in the fridge for at least eight hours. When the batter is ready, pour into an ice cream maker and churn according to manufacturer’s instructions!

Optional — add in chopped chocolate a few minutes before ice cream is done churning!

Scoopsies is a start-up craft ice cream company in the Boston area. To learn more visit her website.

Scoopsies Mexican Hot Chocolate Ice Cream

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Ingredients:

Makes 1 1/2 quarts

1 (3.5oz) bar of Apotheker’s Spicy Triple Pepper Chocolate, finely chopped
2 1/2 cups organic heavy cream
1 1/2 cups organic whole milk
1 1/2 cups sugar
1/2 cup organic baking cocoa
1/8 tsp sea salt
1 tbsp cinnamon
1/2 tsp nutmeg
6 egg yolks
1 tsp vanilla extract

In a large saucepan, heat heavy cream and whole milk over medium heat. Stir frequently and do not let boil.

While the cream and milk are heating, thoroughly whisk together the sugar, cocoa, sea salt, spices, and egg yolks.

Once the cream and milk mixture starts to simmer, take a cup-full of the hot batter and slowly pour it into the sugar and egg yolk bowl while whisking. Pour in a few more cups of hot batter and continue to whisk.

Pour the warmed mixture into the saucepan with the cream and milk and stir for at least 30 seconds. Add in the vanilla extract.

Stir in the finely chopped Apotheker’s chocolate. Remove from heat and stir again for 30 seconds.

Pour into a container and cool to room temperature. Cover batter with wax paper or plastic wrap and let ripen in the fridge for at least eight hours. When the batter is ready, pour into an ice cream maker and churn according to manufacturer’s instructions!

Scoopsies is a start-up craft ice cream company in the Boston area. To learn more visit her website.

Apotheker’s Peppermint Patties

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Ingredients:

1 bar of Apotheker’s Mint Dark Chocolate Bar
1 cup organic coconut oil
1/2 cup raw honey
1 teaspoon organic peppermint oil

In a small saucepan, melt the coconut oil. Remove from heat and whisk in the honey and peppermint oil. Continue to whisk until mixture has thickened, the coconut oil will want to separate from the honey but continue to whisk until fully incorporated.

Transfer thickened mixture to a small plastic container and place in the freezer until it’s started to harden.

For a more hands-on approach, use a tablespoon to measure out balls of the mixture and transfer them to a parchment paper lined pan or plate and place them back into the freezer for ten minutes or until firm. With the palm of your hand, flatten the balls into patties. Another option is to use cookie cutters for custom shaped patties.

Meanwhile, using either a double boiler or a pan on the lowest heat possible, melt the chocolate bar until it is a smooth consistency and remove from the heat. Allow to cool slightly. If the chocolate is too hot, it will be too thin to coat the patties and it will also melt the coconut oil.

Dip each pattie into chocolate and coat thoroughly. Use a fork to transfer pattie to parchment paper and allow chocolate to harden. Depending on your homes temperature, you may need to place patties in the fridge to set the chocolate and to prevent melting during summer months.

Makes 12-15 patties

Dark Chocolate Bacon Popcorn

Apotheker’s Dark Chocolate Maple Bourbon Bacon Popcorn

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Ingredients:

1 bar of Apotheker’s Classic Dark Chocolate
1 1/2 tbsp coconut oil
1/2 cup organic popping corn
1/2 lb uncured Bacon, or as much as you’d like
1 tbsp pure maple syrup
3/4 shot bourbon
Sea salt

Melt coconut oil in a large pot over medium heat. Add popping corn only when oil is hot ( test by adding a few kernels and wait until they pop). Once ready, add all kernels to the pot, shake and keep covered. With lid on, shake occasionally until the popping has slowed significantly and then remove from heat. Move popcorn to a bowl and sprinkle with sea salt (as much as desired).

Chop bacon and cook in cast iron until crispy, add bacon to the popcorn and set aside.

Next set up a double boiler on medium heat. The easiest method is to fill a small sauce pan with an inch or so of water and place a large metal bowl on top. The bowl should not fit into the sauce pan, but rest on top and not touch the water. Add chocolate, maple syrup and bourbon, stirring frequently while melting. Once all ingredients are fully melted and mixed well, remove from heat and quickly pour over popcorn and bacon. Stir well until even coated.

Place parchment over a flat surface or sheet-pan and lay popcorn on to dry for at least 30 minutes.

Add finishing salt if desired. We love using our local Atlantic Saltworks Sea Salt

A slight twist:

Maple Bourbon Popcorn with Apotheker’s Dark Chocolate Drizzle

Follow the recipe above but double the maple syrup and heat with bourbon alone. Pour over popcorn and mix until evenly coated. Place popcorn on on parchment covered baking sheet and bake on low heat (275) for 40-45 minutes or until the maple syrup has dried out. Set aside and allow to cool.

Melt chocolate over double boiler. Once fully chocolate is fully melted, drizzle over popcorn and add finishing salt. Chocolate will harden in 30 minutes and be ready to serve.

Spicy Bourbon Hot Chocolate

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Chocolate bar and bourbon

Photo by Tell New England

This recipe comes via Tell New England. For full recipe details and more, click here!

Ingredients:

½ bar of Apotheker’s Spicy Triple Pepper Dark Chocolate
6 oz. water
1 oz. milk
1 tbsp. Maple Syrup
top with Berkshire Mountain Bourbon Whiskey (or your favorite local bourbon of choice)
Method:

In a sauce pan, combine water, milk & chocolate. Bring to medium heat, stirring constantly. Once chocolate is melted and mixed into the water and milk, add maple syrup. Pour into a mug, top with bourbon and enjoy!

Lycii & Rosehip Hot Chocolate

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Ingredients:

½ bar of Apotheker’s Classic Dark Chocolate
10 oz water
1 tsp. rosehips
1 tbsp. lycii (goji) berries
1 tsp. nettle
1 tsp. raspberry leaf
1 tsp. calendula
Raw Honey (optional). We recommend using raw, untreated honey if possible.

On the stovetop, add rosehips and lycii berries into water and simmer for 20-30 minutes without boiling. Watch and add water if too much evaporates. Mix in remaining herbs and heat on low for 10-15 minutes, again carefully not boiling. Strain and add the tea back into (rinsed out) saucepan. Break up Apotheker’s chocolate into tea, stirring as it melts. Remove from heat and add raw honey if desired. ENJOY!

Makes 1-2 servings.

Rosehips, or the fruit of the rose, are incredibly high in Vitamin C & Vitamin A. Lycii berries are high in Vitamin C & Vitamin E, beta-carotene and lycopene; and are beneficial for overall well-being. (PLEASE NOTE: Lycii or goji berries contains betaine, which should not be consumed while pregnant).

We drink nettle, raspberry leaf and calendula daily. Stinging nettles, one of the best herbs for you, contain iron, magnesium, calcium, protein, and beta-carotene, as well as Vitamins A, C, D & B complex. Raspberry leaf is also high in Vitamin C, magnesium, potassium and iron. Calendula flowers, or marigolds, are excellent in the winter with their immune-boosting properties and they are ideal for soothing and nourishing not only your skin, but entire system as well. These three herbs are also easy to grow in your own backyard! **As with any herbs, please consult your doctor before taking, especially if you are on any medications; or pregnant or nursing.

Our chocolate is sourced from a small, family cooperative in the Dominican Republic and is organically and biodynamically grown. It is naturally high in magnesium, calcium, iron, zinc, copper & potassium; healthy fats and fiber. We only use raw tupelo honey in our chocolate bars from a third generation beekeeper that does not use antibiotics or chemicals of any kind on her happy bees. Because we heat our chocolate to a low temperature, we ensure we do not lose many of the vital minerals, vitamins and enzymes found in raw honey. White Tupelo is found in the South and is a rich, mild tasting honey; it is also often considered safe for diabetics (though we recommend asking your doctor first). Other ingredients include organic ground vanilla bean powder, which is high in trace minerals, potassium and magnesium; and non-GMO sunflower lecithin, high in fatty acids that are wonderful for the brain and nervous system.

Apotheker’s Sarsaparilla & Cherry Bark Hot Chocolate

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Ingredients:

½ bar of Apotheker’s Classic Dark Chocolate
10 oz water
1 tsp. (Indian) Sarsaparilla Root
1 tsp. Wild Cherry Bark
1 tbsp. Pure Maple Syrup

On the stovetop, add Sarsaparilla and Cherry Bark into water, simmer for 15-20 minutes without boiling. Strain herbs and put tea back in saucepan. Break up Apotheker’s chocolate and add into tea, stirring as it melts. Remove from heat and add maple syrup. ENJOY!

Makes 1-2 servings.

Sarsaparilla Root, with it’s vanilla-like, sweet taste, has long been used in soft drinks and various root beers. A favorite of ours for flavor, though sarsaparilla can be used for various skin ailments and it has antibacterial and anti-inflammatory properties as well. Wild cherry bark has been used medicinally to treat coughs (think of all those Wild Cherry cough drops) while it also adds a mild, earthy flavor balanced perfectly with maple syrup.

Our chocolate is sourced from a small, family cooperative in the Dominican Republic and is organically and biodynamically grown. It is naturally high in magnesium, calcium, iron, zinc, copper & potassium; healthy fats and fiber. We only use raw tupelo honey in our chocolate bars from a third generation beekeeper that does not use antibiotics or chemicals of any kind on her happy bees. Because we heat our chocolate to a low temperature, we ensure we do not lose many of the vital minerals, vitamins and enzymes found in raw honey. White Tupelo is found in the South and is a rich, mild tasting honey; it is also often considered safe for diabetics (though we recommend asking your doctor first). Other ingredients include organic ground vanilla bean powder, which is high in trace minerals, potassium and magnesium; and non-GMO sunflower lecithin, high in fatty acids that are wonderful for the brain and nervous system.

Apotheker's Hot Chocolate

Apotheker’s Spicy Hot chocolate recipe

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Ingredients:

½ bar of Apotheker’s Spicy Triple Pepper Dark Chocolate
8-10 oz. water* or milk of your choice
Raw Honey or Maple Syrup (optional). If using honey, we recommend raw, untreated honey, if possible.
Optional: For a traditional Mexican style hot chocolate, add a pinch of cinnamon!

Break up Apotheker’s chocolate and melt in saucepan with water or milk. Add a scoop of honey or maple syrup (and cinnamon) if you wish. Stir until chocolate is melted and ENJOY!

We highly recommend topping your spicy hot chocolate with one of our Dark Chocolate Topped Mallows.

For a warm weather treat, serve over ice for a creamy iced chocolate drink.

*We have found that our chocolate makes a perfectly smooth hot chocolate with just water, no dairy needed! Give it a try.

Makes 1-2 servings. CAUTION: This is a spicy one!

Our spicy hot chocolate will certainly keep you cozy this winter. Not only is spice beneficial for warming the body, but it will also help reduce achiness as well! Capsaicin found in spicy peppers is a wonderful anti-inflammatory and muscle & joint pain-reducer.

Our chocolate is sourced from a small, family cooperative in the Dominican Republic and is organically and biodynamically grown. It is naturally high in magnesium, calcium, iron, zinc, copper & potassium; healthy fats and fiber. We only use raw tupelo honey in our chocolate bars from a third generation beekeeper that does not use antibiotics or chemicals of any kind on her happy bees. Because we heat our chocolate to a low temperature, we ensure we do not lose many of the vital minerals, vitamins and enzymes found in raw honey. White Tupelo is found in the South and is a rich, mild tasting honey; it is also often considered safe for diabetics (though we recommend asking your doctor first). Other ingredients include organic ground vanilla bean powder, which is high in trace minerals, potassium and magnesium; and non-GMO sunflower lecithin, high in fatty acids that are wonderful for the brain and nervous system.

Apotheker's Hot Chocolate

Apotheker’s Simple Hot (or Iced) Chocolate

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Ingredients:

½ bar of Apotheker’s Classic Dark Chocolate
8-10 oz. water* or milk of your choice
Raw Honey or Pure Maple Syrup (optional). If using honey, we recommend raw, untreated honey, if possible.
Pinch of Sea Salt (optional). We recommend Red Alaea Salt.

Break up Apotheker’s chocolate and melt in saucepan with water or milk. Add a scoop of honey or maple syrup and a pinch of salt if you wish. Stir until chocolate is melted and ENJOY!

We highly recommend topping your hot chocolate with one of our Dark Chocolate Topped Mallows.

For a warm weather treat, serve over ice for a creamy iced chocolate drink.

*We have found that our chocolate makes a perfectly smooth hot chocolate with just water, no dairy needed! Give it a try.

Makes 1-2 servings.

Our chocolate is sourced from a small, family cooperative in the Dominican Republic and is organically and biodynamically grown. It is naturally high in magnesium, calcium, iron, zinc, copper & potassium; healthy fats and fiber. We only use raw tupelo honey in our chocolate bars from a third generation beekeeper that does not use antibiotics or chemicals of any kind on her happy bees. Because we heat our chocolate to a low temperature, we ensure we do not lose many of the vital minerals, vitamins and enzymes found in raw honey. White Tupelo is found in the South and is a rich, mild tasting honey; it is also often considered safe for diabetics (though we recommend asking your doctor first). Other ingredients include organic ground vanilla bean powder, which is high in trace minerals, potassium and magnesium; and non-GMO sunflower lecithin, high in fatty acids that are wonderful for the brain and nervous system.