Subscribe to Ed's TableSep. 15, 2009 at 6:32pm
Covered in chocolate at The Fair
Judging the Ghirardelli bake-off cake
Posted by Ed Murrieta in Contests, Puyallup Fair
Comments (4)
I helped judge the Ghirardelli Chocolate baking contest at the Home Arts Pavilion of the Puyallup Fair Monday night. In the first round, I ate my way through 10 desserts before picking four that I'd send to the finals. My co-judges, Dana Bellefeuille of Dana's Flowers and Cakes in Tacoma and Sara Bitterling, a layout artist at South Sound magazine, did the same. Then we picked the top three. Judging was based on overall appearance and taste, originality, and ease of preparation.
Chocolate condolences to the desserts myself and the other judges overlooked or tossed out to settle last-minute ties, including chocolate-chip meringues that melted on my tongue like sugary egg shells, a fudgy torte with a salty bite, and something that looked like chocolate bruschetta with cheddar cheese on top.
FIRST PLACE
S'more Pops
by Karen Karsten, Buckley
It was judging love at first round for the deconstructed S'more Pops. Incorporating two of Ghirardelli's basics -- chocolate chips and white chips -- S'more Pops were simple and fun. Fine graham cracker crumbs clung to toasted marshmallows thanks to melted white chips. A dip in melted chocolate chips gave the deconstructed s'mores base and bite. S'more Pops also upheld the tradition of fair food on sticks. Gotta love that.
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18 marshmallows
1 cup Ghirardelli Classic White Chips
1 cup Ghirardelli Semi-Sweet Chocolate Chips
2 tablelspoons shortening (divided)
1 cup graham cracker crumbs
1 tablespoon butter, melted
Toothpicks or skewers
Melt Classic White Chips with 1 tablespoon shortening in microwave for 30-second intervals until smooth. Melt Semi-Sweet Chocolate Chips with 1 tablespoon shortening and stir completely till no lumps are present. Set aside. Note: Best to use mugs to melt chocolate in so you can dip marshmallows into mixture easily.
Mix melted butter with graham cracker crumbs and put in bowl.
Stick a toothpick or skewer in each marshmallow. Toast marshmallows on burner or with butane torch taking care not to over-brown them. Dip marshmallows into melted white chocolate. Roll in cracker crumbs. Let cool then dip bottoms into melted dark chocolate.
Cool and serve. Serves 18.
SECOND PLACE
My Oh My Chocolate Peanut Butter Tart
Kathleen Seaton, Bonney Lake
I liked the layers: nutty, peanut buttery, chocolatey and more chocolatey. Nothing dominated. Everything blended in every bite. Great tastes that tasted great together.
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My Oh My Chocolate
Peanut Butter Tart
1/2 cup butter, softened
1/2 cup granulated sugar
1 cup flour
18 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bars
1/2 cup chopped almonds
3/4 cup creamy peanut butter
1/4 cup chunky peanut butter
1/4 cup powdered sugar
1/2 teaspoon vanilla
1/3 cup half and half
Preheat oven to 350 degrees.
For the shortbread crust, melt 6 ounces of chocolate in the microwave. Cream softened butter and sugar until smooth. Add flour and stir well. Add 3 ounces of melted chocolate and stir. Press the dough into the bottom of tart pan. Bake at 350 degrees for 20 minutes. Set aside and cool for 15 minutes.
Spread 3 ounces of melted chocolate over the shortbread crust. Put in refrigerator for 10 minutes until chocolate sets.
Combine peanut butters and powdered sugar and mix well. Add the vanilla and stir well. Spread peanut butter mix over the chocolate layer.
Melt 12 ounces remaining chocolate and whisk in 1/3 cup of half and half. Whisk until smooth and silky and pour over the top of tart. Garnish with chocolate curls and place in refrigerator until ready to serve.
Serves 12-16 depending on size of slices. Extremely rich. Serve with coffee or milk.
THIRD PLACE
Gluten-Free Raspberry Brownies
by Judy Lantz, Graham
Gluten-free may be all rage, but no matter: these brownies were classic: fudgy on the bottom, cakey in the middle, and crackly on top. Ghirardelli raspberry chocolate and a raspberry syrup add sharp backbite.
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Gluten-Free Raspberry Brownies
Heat oven to 350 degrees
Prepare 8x8 pan with cooking spray
Put in Mixing Bowl in a pan of hot water and melt:
4 squares Ghirardelli Dark Chocolate with raspberry filling (approximately 2 ounces total)
2 squares of Ghirardelli 100% Cacao Bar (approximately 1 ounce total)
1/3 cup butter
Take from heat and beat in:
1 cup sugar
2 eggs
1/8 cup DaVinci Sugar-Free Raspberry Syrup
Then mix in:
3/4 cup rice flour
1/8 cup Ghirardelli Sweet Ground Chocolate and Cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt (I uses sea salt)
Then mix in:
1 cup Ghirardelli Semi-Sweet Chocolate Chips
Bake 40 minutes, on a rack in mid-oven, until a toothpick stuck in center comes out clean. If you bake them too low in the oven, the brownies dry out. They are softer centered when baked at least 6 inches from the bottom. In my oven it's the 3rd rack from the bottom.
Makes 16 2" brownies. Servies 1-16!
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Comments (4)
Hey nice recipes. You can try this one too.
2 | Left by Health Expert | Sep. 21, 2009 at 12:21am
2 | Left by Health Expert | Sep. 21, 2009 at 12:21am
looks wonderful! i have to try these
3 | Left by Anon | Sep. 30, 2009 at 1:48pm
3 | Left by Anon | Sep. 30, 2009 at 1:48pm
Oh my, I want to marry that tart! :)
4 | Left by Mary Lou | Sep. 30, 2009 at 1:54pm
4 | Left by Mary Lou | Sep. 30, 2009 at 1:54pm
1 | Left by Anon | Sep. 17, 2009 at 12:13pm