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The Chocolate Adventure Recipe Contest Winners

From September through November 2007, adventurous home cooks submitted close to 900 recipes, for everything from appetizers to entrees, desserts and drinks. Entrants were invited to begin with any Scharffen Berger chocolate with cacao content between 62% and 99% and pair it with one or more of twenty “adventure” ingredients in their original recipe: amchur powder, ancho chili powder, cacao nibs, cardamom, cloves, curry, ginger, green tea, grapefruit, lavender, lemongrass, lemon verbena, mastiha, quince or quince paste, pomegranate, rosemary, saffron, specialty salts (fleur de sel, Himalayan Pink, Hawaiian black sea salt or others), star anise, and wasabi. The judging panel consisted of Alice Medrich, author and founder of famed Berkeley boutique Cocolat, Scharffen Berger Master Chocolatier Brad Kintzer, and TuttiFoodie founder Lisa Schiffman.

California’s Linda Nguyen took top honors with her recipe for Scharffen Berger Chocolate Wasabi Pom-Poms, made with Scharffen Berger 70% cacao bittersweet chocolate, earning the grand prize of $5,000 cash and a featured place on the February menu at Café Cacao, the chocolate-themed eatery adjacent to the Scharffen Berger chocolate factory in Berkeley, CA.

Second prize was awarded to Vanessa Abadia of Texas, whose Dark Chocolate Caramel Calzone featured Scharffen Berger 62% cacao semi-sweet chocolate, soft caramel candy, cardamom and coriander. Ms. Abadia will receive $1,000 and her recipe will be featured in the Scharffen Berger Chocolate Maker e-newsletter and on TuttiFoodie.com. Third place was awarded to Aimee Stout of California for her Grapefruit Madeleines with Rosemary-Infused Chocolate Drizzle.

(Click here for the recipes. Note: some of the contestant recipes have been modified slightly.)

All three winners received a signed copy of The Essence of Chocolate, the 2007 James Beard award-winning cookbook by company founders Robert Steinberg and John Scharffenberger, as well as a custom Scharffen Berger baking kit personally selected by John Scharffenberger. Over the next year, their recipes – along with the recipes of other finalists – will be featured on www.scharffenberger.com as well as in the Scharffen Berger email newsletter.

HONORABLE MENTION (Click the recipe title to view or print it)

Recipe: Chocolate Ginger Delight

Creator: Karen Ariele Imm, Maryland

Adventure Ingredient: Ginger

Recipe: Flavors of the World Chocolate Flight

Creator: Trevor Hardwick, New York

Adventure Ingredients: Cardamom, Ginger, Lavender, Lemongrass, Pomegranate

RECIPE FINALISTS

Finalist: Scharffen Berger Mole Infused Chicken-Mango Sausages with Lemongrass Scented Scharffen Berger Cacao Nib Rice Pilaf

Creator: Michelle Anderson, Idaho

Adventure Ingredients: Ancho Chili Powder, Caco Nibs, Lemongrass, Sea Salt

Finalist: Chili Spiced Deep Fried Ravioli

Creator: Wingee Sin, California

Adventure Ingredient: Ancho Chili Powder

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The Chocolate Adventure Recipe Contest Winners

Recipe: Chocolate Ginger Delight

Recipe: Flavors of the World Chocolate Flight

Finalist: Lettuce Wraps with Curried Coconut Rice, Grilled Pork Tenderloin, and Savory Chocolate Sauce

Finalist: Nutty Banana Spring Rolls with Chocolate-Wasabi Fondue

Finalist: Chocolate-Dipped Candied Peppers

Finalist: Singapore Steeped Chicken with Saffron Salsa Mole

Finalist: Pomegranate-Chocolate Lamb “Pops”

Finalist: Pork Tenderloin in Chocolate See Salt Crust with Mexican Chocolate Sauce

Finalist: Chocolate-Strawberry Parfaits with Rosemary-Lemon Verbena Sauce

Finalist: Wasabi Pears in Deep Chocolate Pools

Finalist: Scharffen Berger Mole Infused Chicken-Mango Sausages with Lemongrass Scented Scharffen Berger Cacao Nib Rice Pilaf

Finalist: Chili Spiced Deep Fried Ravioli