scharffen berger chocolate adventure recipe contest
What a mouthful.
A few months ago I found out about the Chocolate Adventure Recipe Contest, and thanks to some fine Twittering, I scored a great gift package of Scharffen Berger Chocolates to help out in my quest to come up with the most unusual and decadent “adventure” recipe. For those of you who wondering what the “adventure” is all about, let me explain.
Scharffen Berger has a yearly contest that challenges the entrant to use a variety of “Adventure” Ingredients. This year, we had to use at least one (but preferably more) of the following items: (I used the ones that are RED)
- Fresh mint (any varietal)
- Crystallized ginger
- Pandan leaf
- Banana leaf
- Sumac
- Raw honey
- Cacao nibs
- Fresh or whole dried chili pepper
- Malbec
- Peanut butter
- Black-eyed peas
- Rice flour
- Papaya
- Cumin
- Paprika (any varietal)
- Smoked sea salt
So, as you can see, pretty adventurous. Keeping in that frame of mind, I thought out of the box…chocolate is typically a dessert. But I like to eat dessert first! So, why not make a chocolate salad? I made a delicious chocolate vinaigrette using some wonderful Peach Balsamic Vinegar I purchased on our trip to New England. I also made some Brownie Croutons, because, well, because any excuse to eat brownies is a good excuse.
This is certainly not a recipe you should expectt to find on many menus, but…I can see it appearing on a fancy schmancy menu somewhere. You know the type, where a table of well heeled businessmen and their wives are having dinner, and one of the slinky sized 2 ladies sees it. Oh, Look, Dahling. A Chocolate Salad. How divine. I think I’ll have that…I’m really not all that hungry. Meanwhile, she’s screaming inside Chocolate, Chocolate, Chocolate! but hoping the others are impressed by her desire to eat only a salad.
Anyway, I am in it for the Prizes. So, as long as only myself and 3 other people enter, I stand a chance. Here is what’s up for grabs:
PRIZES
TWO GRAND PRIZES
$10,000 for the winning recipe in both the Sweet and Savory categories as well as a delectable, custom selection of Scharffen Berger® chocolates. The recipes will be featured on chocolateadventurecontest.com, ScharffenBerger.com and TuttiFoodie.com.
TWO SECOND PLACE PRIZES
Winners receive a signed copy of Demolition Desserts by Elizabeth Falkner, Pure Dessert by Alice Medrich, and The Essence of Chocolate, by John Scharffenberger and Robert Steinberg as well as a delectable, custom selection of Scharffen Berger® chocolates. The recipes will be featured on chocolateadventurecontest.com, ScharffenBerger.com and TuttiFoodie.com.
Sounds good, huh? Well…wish me luck!
Chocolate Mint & Field Green Salad
with Chocolate Peach Vinaigrette & Brownie Croutons
For Salad
12 ounces Mixed Field Greens
25-30 fresh Chocolate Mint Leaves
Chocolate Peach Vinaigrette
Fresh Peaches, cut into small pieces
Brownie Croutons
For Chocolate Peach Vinaigrette
2 tablespoons Sugar
1/4 cup Chocolate Syrup* (Recipe to Follow)
1 Tablespoon Sesame Seeds
1/2 teaspoon Poppy Seeds
pinch Paprika
pinch Salt
1/8 cup Olive Oil
1/8 cup Balsamic Peach Vinaigrette
1/4 teaspoon ground ginger
To Prepare the Chocolate Peach Vinaigrette:
Combine all ingredients and stir by hand.
For Chocolate Syrup
1/2 cup Scharffen Berger Unsweetened Cocoa Powder
1 cup water
2 cups sugar
Pinch salt
1/3 tsp vanilla
To Prepare Chocolate Syrup:
Mix the water and cocoa in a saucepan over medium heat until cocoa is dissolved. Add the sugar, and continue to stir. Boil for about 3 minutes over medium heat, then add the salt and the vanilla (or other flavoring). Let cool. Pour into a sterilized glass jar, and keep stored in the refrigerator. Keeps for several months. Yields two cups.
For Brownie Croutons
1/2 cup butter, melted
1 cup sugar
2 eggs
1 teaspoon Vanilla
1/2 cup Scharffen Berger Unsweetened Cocoa Powder
1/2 teaspoon Baking Powder
pinch Smoked Sea Salt
5 Tablespoons Unwaxed Rice Flour
1/2 cup 62% Scharffen Berger Baking Chips, chopped
Prepare the Brownie Croutons:
Preheat Oven to 350F.
Prepare 9" Square Baking Pan.
Combine melted butter, sugar, eggs and vanilla. Beat well with whisk. Add in dry ingredients, with exception of chocolate chips and crystallized ginger.
Once mixed, sprinkle in Chocolate & crystallized ginger and combine.
Bake for 22-25 minutes, or until brownies are set.
When cool, allow to sit out at room temp for 24 hours.
Cut into small, thin pieces (approx. 1 inch square by 1/3 inch thick). Coat with melted butter by tossing in a mixing bowl.
Bake in 375F Oven for 20 minutes, or until crispy.
To Prepare Salad:
Combine field greens and fresh mint in each bowl. Sprinkle with peaches & Brownie croutons. Apply Vinaigrette. For a special occasion, this would be fantastic served in Chocolate Bowls.
