Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.
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BALLANTYNE | cover story restaurant and throughout the property. Staff make chocolates for the restaurant and in-room services in addition to crafting seasonal menus and catering special events. Applegett adds that the key to successful chocolate- making is in tempering the chocolate so it doesn't set streaky and gray. Proper tempering keeps the chocolate firm, shiny and full of snap. See Applegett's tips and recipe on the opposite page to temper chocolate to perfection for superb chocolate-dipped strawberries and classic chocolate truffles. CHOCOLATE IS "If I can have a rich, multilayer, homemade chocolate cake, I'm good. Oh yeah," says Dr. Benjamin Missick. GOOD FOR YOU. REALLY! Dr. Benjamin Missick of Blakeney Family Physicians & Urgent Care admits he spent some time poring through quotes before he found the perfect one about the proper relationship with chocolate. "The one that says it all is, 'Even nectar is poison if taken to excess.' It's an old Hindu proverb," Missick explains, adding that moderation is key. "With chocolate, there are some known and some questioned benefi ts. The most known are the cardiovascular benefi ts," he says, citing that several major studies have shown resounding evidence that a moderate amount of chocolate rich in fl avonoids (that's dark chocolate) will decrease cardiovascular mortality. One study showed dark chocolate decreased the risk of heart failure in women, another showed it can decrease blood pressure and the risk of stroke. Missick also added that the mild stimulants in chocolate, such as caffeine and theobromine, also produce fairly concrete mental health results. "It can increase alertness and elevate mood," he says. "Some liken the effects of chocolate to a runner's high, that secondary release of endorphins that give you that great feeling." The antioxidant properties of dark chocolate also show great Fudge is popular at Kilwin's. Milk chocolate is the top seller. Brownies, Lava Cake Maybe you feel like a pan of brownies but would rather not bust out the Betty Crocker mix. It's time to head to Firebirds Wood Fired Grill at Stonecrest, 7716 Rea Road, where the presentation is simple but tasty. A toasty warm brownie is 38 BALLANTYNE MAGAZINE topped with dark chocolate and salted caramel sauces. "It's very popular," says manager Andrew Yount. "What makes it special is the salted caramel sauce. It's heaven. That with a nice red wine paired with promise and research continues into chocolate's potential anti- cancer benefi ts, Missick notes. Again, Missick stresses that moderation is key and steering clear of milk and white chocolates, which provide no health benefi ts, is prudent. As for chocolate's storied aphrodisiac qualities, Missick argues it might be in the eye — or the taste buds — of the chocoholic. "For a long time, chocolate was currency and a sign of status because it was so expensive and, as we know, status itself is an aphrodisiac," Missick says. But today, many of the claims are based on one of the stimu- lants in chocolate, PEA or phenylethylamine. "A small amount is released during moments of euphoria and it raises the blood pressure and heart rate. You have to wonder if it's an aphrodisiac because it makes someone feel better. If they have a bad day and have some chocolate and feel better, they just might want to share how much better they're feel- ing," Missick says with a laugh. He might talk a good game about moderation, but when you ask Mis- sick about his favorite chocolate, he melts. "If I can have a rich, multilayer, homemade chocolate cake, I'm good. Oh yeah," he says. continued on page 40 CELEBRATING TEN YEARS 2000-2010 WINTER 2010-2011