Tag Archive for 'Scharffen Berger'

The Scharffen Berger Un-Winner: The Mole Cupcake Revealed

When the propeller on the skull cap starts spinning in the wind, things become crazy in the kitchen. It was the annual Scharffen Berger recipe contest, and despite not having secured a place on the leaderboard, I am proud to have participated. Last year’s submission to the contest was so well received I had to take another whack at it. The contest kicked off at the Second Annual BlogHer Food Conference in San Francisco. Long story short, I was drooling over Chef Elizabeth Falkner’s Scharffen Berger Chocolate Pub Cakes and just couldn’t sit this one out.

{If jotting down your grocery list, please note there are three separate ingredients lists.}

Molten Mole Cupcake Ingredients

8 oz Scharffen Berger semisweet chocolate baking chunks (62% cacao)

8 TBS (1 stick) butter, plus 1 TBS (melted)

1/2 cup all-purpose flour

2 TBS Scharffen Berger unsweetened cocoa powder

½ tsp cinnamon

3/4 tsp cumin

2 tsps chipotle sauce (no seeds)

1 1/2 cups granulated sugar** plus extra 1/3 cup for dusting

3 large eggs

3 egg yolks

1 tsp vanilla extract

6 large marshmallows

Mexican Hot Chocolate Glaze Ingredients

1 cup half and half

2 TBS unsalted butter, cut into 1 TBS slices

3 TBS light corn syrup

9 oz Scharffen Berger semisweet chocolate baking chunks (62% cacao)

1 tsp chili powder

½ tsp cinnamon

½ tsp vanilla extract

Cilantro Pesto Ingredients

4 TBS cilantro, finely chopped

2 TBS granulated sugar

2 tsp pine nuts

Mole Cupcake Directions

Preheat oven to 350 degrees F. Melt 1 TBS butter and using a pastry brush, coat cupcake tins, then dust each tin with remaining 1/3 cup sugar.

Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour, cinnamon, cumin, chipotle and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla.

Fill 6 cupcake cups halfway. Press a marshmallow into the center of the batter in each cup. Spoon remaining batter equally over marshmallows so that each one is completely covered with batter on all sides. Place in the center of oven and bake for 14-16 minutes, until tops are puffed and crackly. While cupcakes bake begin to make glaze and pesto.

Upon removing cupcakes from oven, gently run knife around the edges to loosen. Allow to cool in pan for 5 minutes. The edges should be firm but the center will be runny. Remove from pan by slightly inverting and place each cupcake on dessert plate and cover with glaze and pesto.

Serve warm. Yields 6 cupcakes.

Mexican Hot Chocolate Glaze Directions

In a medium saucepan, on low temperature, heat the half and half, butter and corn syrup until cream is hot and the butter has melted. The mixture should start to bubble, and register at 175 degrees on a thermometer; do not let it come to a boil. Remove the pan from the heat, add the chocolate and let it sit in the half and half for 30 seconds to soften. Add the chili powder, cinnamon and vanilla and whisk the sauce until it is smooth and all of the chocolate has melted.

Sauce can be used warm or left at room temperature until it reaches the desired thickness. To store additional sauce, pour cooled sauce into a covered bowl and refrigerate for up to 2 weeks. To reheat, spoon sauce into a saucepan and heat over low heat.

Cilantro Pesto Directions

Mix all together in a food processor. Place dollop on top of each cupcake.

Congratulations to the 2010 Scharffen Berger Winners!

Going Dark & Getting Competitive

Once upon a choc’late time
A long long choc’late time ago,
The Golden Age of Choc’late began.
I know, ‘cos I was there….

…………… choc’late ripples or choc’late tipples,
Choc’late ruffles or choc’late truffles,
Choc’late kisses for sweet young misses,
Soft and creamy, completely dreamy………
(excerpted from the ‘The Golden Age of Chocolate’ – Willy Wonka)


And so it began, a SWEET invitation from the folks at Scharffen Berger® to participate in their Chocolate Adventure Contest. As part of the contest this year, daring cooks – professional and amateur- were invited to develop original and creative recipes with Scharffen Berger products and to incorporate one or more of 16 enticing ‘adventure ingredients’. Adventure ingredients were: fresh mint, fresh or crystallized ginger, pandan leaf, banana leaf, sumac, raw honey, cacao nibs, fresh or whole dried chili pepper, malbe, peanut butter, back-eyed peas, rice flour, papaya, cumin, paprika, smoked sea salt. The key personality behind the competition – Chef Elizabeth Falkner of Citizen Cake and Orson.

Never having done this type of competition before, I spent a great deal of time developing a list of eligible recipe ideas. I submitted two recipes for consideration in the ‘sweet’ category, and one of those two submissions made it into the top 16 out of over 1,000 entries.

While my ranking was not a prize holding spot, it was truly an honor to be among the likes of this group of contestants. It was a blast to cook under the guise of a new purpose- not just for dinner or a party, but to compete and create a recipe with a competitive directive. The end result — two recipes I am thrilled with ….and the near winner will be shared with you today. It is a seemingly wacky combo of ingredients but one well worth trying if you are willing to move away from those traditional desserts and put forward an eye-popping treat.

Spicy Chacon (Chocolate Bacon) Peanut Brittle

Peanut Brittle Ingredients

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 -3/4 cup lightly salted, dry roasted peanuts
1 tsp. baking soda
1 tsp water
1 tsp vanilla

Peanut Brittle Directions

Prepare 2 baking sheets with cooking spray or butter. Set aside

In small bowl, dissolve baking soda in water and vanilla. Set aside.

In a 4 quart saucepan, heat together sugar, corn syrup and water, stirring until sugar dissolves.

When syrup boils, blend in butter. Stir frequently.

When temperature reaches 280 degrees add peanuts. Stir constantly to hard crack stage (305 degrees). Remove from heat; quickly stir in soda, mixing well.

Pour onto baking sheets.

Spicy Chocolate Glaze Ingredients

½ lb bacon, cooked
6 oz semi-sweet chocolate (4 oz Scharffen Berger 62% dark chocolate and 2 oz milk chocolate)
1 tsp ground ginger
½ tsp paprika
½ tsp Hungarian paprika
½ tsp cinnamon
½ tsp sumac

Spicy Chocolate Glaze Directions

Prepare bacon, cooking on medium-low heat until dry and crispy but not blackened. Set aside on towel to drain and cool. Once cool crumble into medium size pieces.

Melt chocolate and mix in all other ingredients until well blended.

Spread on brittle and then sprinkle with bacon.

Loosen from pan when candy hardens. Break into pieces.
Makes 2 1/2 pounds.

Thank you to the group at TuttiFoodie and Scharffen Berger for the opportunity to compete. I look forward to the next competition!

The video of the final competition judging can be seen at The Scharffen Berger Chocolate Adventure Contest.