Chocoholics can eat, compete at Chocolate Challenge

From staff reports
Lynchburg News & Advance
Published: February 21, 2008

Calling all chocoholics! The Lynchburg Community Market has issued a Chocolate Challenge.

It’s the first annual contest in which cooks can whip up killer chocolate desserts to enter in the competition, scheduled for Saturday, Feb. 9, at the market. Market hours run from 10 a.m. to 2 p.m.

The rewards? Ribbons, cash prizes and bragging rights.
In years past, the market has had a contest around Valentine’s Day called A Touch of Something Sweet.

This year, the contest has been revamped somewhat and the name changed. While chocolate certainly played its part in past competitions, this year it will be the focus.

“‘Chocolate Challenge’ just kind of said what it was,” said Janet Campbell, market manager. “And who doesn’t love chocolate?”

In another change, market-goers will be able to sample the entries. All they have to do is buy $5 tasting tickets, and do so before a finite supply is overwhelmed by demand.

This year’s contest also added more prizes, Campbell said.
Specifically, $25 will go to the first-place winner in each category: brownie, candy, cake, pie, cookie and other. Second- and third-place winners, along with honorable mentions, will be named for each category.

A $50 grand prize will be awarded. Entries will be judged on presentation and taste.

Here’s how it works. Each contestant must agree to provide two identical items, one for judging and the other for sharing. The contestant must turn in a complete recipe or a list of all ingredients with the entry. And all entries must be made from scratch; no mixes allowed.

For more information and to get an entry form, go to http://www.lynchburgcommunitymarket.com or stop by the market at 1219 Main St.

The winners will be announced at noon, and the prizes awarded.

When all is said and done, it’s all about the taste. The Lynchburg Community Market shared the following choco-centric recipes from previous contests.

Exquisite Chocolate Fudge Torte
Cake division award winner
Kate Tamm, Lynchburg

¾ Cup butter
6 TBS Hershey’s Cocoa
2 TBS Flour
3 Eggs Separated
1 cup sugar (divided)
2 TBS Water
2/3 cup ground blanched almonds
Melt butter in medium saucepan over low heat.  Stir in cocoa and ¾ cup sugar.  Blend until smooth, remove from heat cool five minutes. Blend in almonds and flour. Beat in egg yolks one at a time. Stir in water. In medium bowl, beat egg whites until foamy. Gradually add remaining sugar beating just until soft peaks form. Gently fold chocolate mixture into egg whites blending thoroughly. Pour into greased and floured 9-inch layer pans. Bake at 350 for 30 minutes. Cool 10 minutes; cake will settle slightly. Remove from pans onto wire rack and cool completely.  Invert onto serving stand, and spread layers and sides with chocolate glaze. Garnish as desired.
Glaze
Melt 2 TBS butter in small saucepan over low heat. Add 2 TBS cocoa and 2 TBS water. Stir constantly until thickened, do not boil. Remove from heat. Add ½ tsp vanilla. Gradually add 1 cup of 10X confectioners sugar, beat with whisk until smooth.

Raspberry-Fudge Truffles
Candy Category
Cindy Jefferson, Forest

2 cups semisweet chocolate morsels
1 cup seedless raspberry preserves
1 ½ cups vanilla wafer crumbs
3 (1oz) squares of white chocolate
2 (8oz) packages of cream cheese
2 TBS Raspberry liqueur
10 (2oz) chocolate candy coating squares
1 TBS shortening
Microwave chocolate morsels in a 4-cup measuring cup at high for one and a half to two and a half minutes or until melted, stirring every 30 seconds. Beat cream cheese at medium speed with an electric mixer until smooth. Add melted chocolate, preserves and liqueur, beating until blended. Stir in vanilla wafer crumbs, cover and chill two hours. Shape mixture into 1-inch balls; cover and freeze one hour or until firm. Microwave chocolate coating in a 4-cup measuring cup at high for one and a half to two and a half minutes or until melted, stirring every 30 seconds. Dip balls in coating and place on waxed paper. Melt white chocolate, place in a zip lock bag. Snip of a corner of the bag and drizzle chocolate over truffles. Let stand until firm.

Citrus Chocolate Chip Cookies
Cookie Category
Becky Gilbert, Madison Heights

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup unsalted butter
2 eggs
½ cup white sugar
1 Cup packed brown Sugar
1 TBS Orange Zest
1 tsp Vanilla Extract
1 ½ cups Semisweet Chocolate Chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Sift flour, baking powder and salt into and set aside. Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy. Add eggs one at a time, beating well after adding each one. Add dry ingredients and stir until combined. Stir in chocolate chips and mix until well blended. Drop dough by slightly rounded tablespoonsful 2 inches apart on cookie sheets. Flatten slightly. Bake cookies for 15 or 16 minutes, or until golden. Cool on the cookie sheets.

White Chocolate Bars with Raspberry Filling
Cookie Category
Lupe Corte’s , Forest Virginia

1 cup of butter
4 cups white chocolate chips, divided
4 eggs
1 cup of sugar
2 cups of AP flour
1 tsp salt
2 tsp almond extract
1 cup of raspberry jam
½ cup sliced almonds

Heat oven to 325 degrees. Grease and flour 13 X 9 baking dish. Melt butter in saucepan over low heat. Remove from heat and add 2 cups of white chocolate chips. Let stand; do not stir. In a large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon colored. Stir in white chocolate mixture. Add flour, salt and almond extract, mix at low speed until just combined. Spread half of the batter in the pan and bake for 20 minutes or until light golden brown. Stir in remaining chips to the rest of the batter, set aside. Melt raspberry jam in small saucepan over low heat just until warm. Spread over baked crust. Gently spoon teaspoonsful of remaining batter over filling. Sprinkle with sliced almonds on top. Return to oven; bake an additional 25 to 35 minutes or until a toothpick comes out clean. Cool completely before cutting.