Death by Chocolate 2009

Death by Chocolate V

2010-01-18T11:51:00.000-08:00

Bakers' applications for Death by Chocolate V are available now! This blog will no longer be updated, so check out our homepage at www.mhpl.org where feeds are streaming from both Facebook and Twitter! See you there!

And the winners are . . .

2009-02-25T13:22:00.000-08:00

Overall Judges Choice awarded to Brian Koster for Apple, Honey and Black Pepper Truffle (CY2)

Overall People's Choice awarded to Faith May for Triple Layer Brownie Cake (CA5)

Candy Category Winners:
Judges Choice: Brian Koster Apple, Honey and Black Pepper Truffle (CY2)
People's Choice: Brian Koster Apple, Honey and Black Pepper Truffle (CY2)

Cake Category Winners:
Judges' Choice: Molly Lawry White Chocolate Bread Pudding (CA4)
People's Choice: Faith May Triple Layer Brownie Cake (CA5)

Cheesecake Category Winners:
Judges' Choice: Joni Greiber Turtle Cheesecake(CH3)
People's Choice: Brian Koster Mulberry Chocolate Cheesecake (CH2)

Cookie Category Winners:
Judges' Choice: Pamela Lunder After Midnight (CK2)
People's Choice: Meli May Chocolate Truffle Cookies (CK4)

Brownie Category Winners:
Judges' Choice: Lori Rogich Beer Brownies (BR3)
People's Choice: Delores Kahl Chocolate Crunch Brownies (BR4)

Meet the Judges: David Bacco

2009-02-19T08:20:00.001-08:00

David Bacco will be back again this year to judge the Death by Chocolate Bake Off! David is the owner and mastermind behind David Bacco Chocolats (which just so happens to share an acronym with Death by Chocolate--DBC!)

David began his chocolate career in 1994. He describes himself as self-taught, but he's studied with several world-class chefs in both the French Pastry School in Chicago, and the World Pastry Forum in Las Vegas. David has received received first place awards at the Capitol Confectioners Competition from 2001-2006 in each of the following categories: chocolates, small candies, candies, miniature pastries, fantasy dessert, showpiece and cheesecake. David was head pastry chef at Cocoliquot when they were named Best Restaurant for Dessert by Isthmus Magazine in 2007.

The chocolate creations in David's shop are a feast for the eye as well as the palate. In Business Magazine says, "Dark wooded walls showcase a simple display case along the back, where candies are displayed like jewels in a dizzying array of colors and geometric shapes."

David Bacco Chocolats website showcases the chocolates in a simple and elegant layout, which shines the spotlight on every creation and illuminates the concept behind it, as well as the rare and unusual ingredients used. David's Chakra bars include such exquisite ingredients as roiboos tea, honey powder, Madagascar vanilla beans, and violet petals.

Join us this Saturday night, where you'll have a chance to meet all the judges of Death by Chocolate! And have a peek at David Bacco Chocolats luscious website, where you can scope out which treasures you'd like to plunder from his shop in Hilldale Shopping Center!

Contact info:
David Bacco Chocolats | In the Hilldale Shopping Center | 550 N. Midvale Blvd., Madison, WI 53705 | p. 608.233.1600
Store Hours: Monday thru Thursday 10-9, Friday & Saturday 10-10 and Sunday 11-6

The Fifth Taste

2009-02-17T09:00:00.000-08:00

For thousands of years, taste has been classified into four basic categories: sweet, sour, salty and bitter. Greek philosophers said that foods had various microscopic "shapes" (round for sweet, pointed for salty, etc.) that would allow the tastes to click into the properly-shaped receptors on our tongues, sort of like the games toddlers play when they fit variously shaped pegs into holes.

That theory wasn't so far off. Turns out there are various microscopic receptors on the tongue that react to chemical compounds in food, which we then classify as sweet, sour, salty and bitter.

In the late 1800's a chef named Auguste Escoffier in France, and a Chemist named Kikunae Ikeda in Japan, both came to the conclusion that there was another taste that was really, really good--but couldn't be classified as any of the accepted four tastes. Ikeda named it umami, which can be translated as many different things, among them, meaty, savory, brothy...or yummy!

It wasn't until 2002 that scientists verified a receptor from the chemical L-glutimate on the tongue, which conveys the taste of umami to the brain. The current view on tastebuds is that they sense five distinct flavors, rather than four.

I expect the main taste Saturday night to be that of sweetness. But you never know. Last year an intriguing sea-salt crusted cookie was among the offerings. And Mary's Coffee from Mount Horeb will be catering our favorite bitter beverage: coffee!

Source: Sweet, Sour, Salty, Bitter...and Umami from NPR

Are You a Supertaster?

2009-02-16T12:28:00.000-08:00

Are you a supertaster -- faster than a speeding cookie, more powerful than peanut butter fudge, able to leap tall confections in a single bound? A friend of mine asserts that some people "taste more," when they eat, and those of us so blessed (or cursed) tend to put on weight because we simply enjoy food more. I've always thought it was wishful thinking on his part, but then I ran across an article on supertasters today, and I have to wonder if maybe he was on to something.

In 1931, a chemist at DuPont discovered a compound called PTC that some people found bitter, and others found tasteless. This led to studies that determined that some of us are tasting things that others are not, or perhaps just tasting certain things more intensely. There appears to be a genetic link. Most estimates suggest 25% of the population are nontasters, 50% are medium tasters, and 25% are supertasters. Women, Africans and Asians are more likely to be supertasters than the rest of the population.

There is a hole in my friend's theory. Supertasters tend to be finicky, and would be more likely to be fussy eaters than overeaters.

The BBC has a five-minute quiz that will help you determine if you're a supertaster.

Me? I haven't taken it yet. I may not want to know.

Tasters of every stripe should start gearing up for Saturday night, where deserts aplenty await your tasting. Super or otherwise.

Swiss Miss

2009-02-13T07:00:00.000-08:00

The United States produces more chocolate than any other country but the Swiss consume the most, followed closely by the English. The average American eats 10 to 12 pounds of chocolate a year. The average Swiss eats 21 pounds a year. (from "Chocolate facts")

Good news! You can get a jump-start on the Swiss this year just by attending the bake off next Saturday, February 21st at 6:30 p.m!

The Pleasure of Measures

2009-02-12T08:14:00.000-08:00

I'm one of those cooks who uses a pinch of this and a dash of that, and I tend to measure by eye. In cooking, that's not a bad thing. But cooking is more forgiving than baking, which depends on a precise combination of elements in a certain proportion to produce a pastry.

Remember those "For Dummies" books? They've got a website!

"Baking is a science, and when you mix together ingredients, you're creating chemistry, albeit edible chemistry, so being precise is important. There is balance between flour, leaveners, fats, and liquids."

Click here for a crash course in measuring various ingredients, from flour to shortening.

At our Chocolate-y Party this week, I helped kids create their own hot cocoa mix from scratch. They each filled out a recipe card, then followed the recipe themselves by measuring ingredients into a heart-shaped bag. Then they took home the bag and the card, so they could enjoy their hot chocolate with their families! This activity was loads of fun, and whether the kids were old hats at cooking or they'd never followed a recipe before, they really got into it!

Kyle, pictured above, is leveling out his tablespoon of cocoa powder by shaking off the excess! These kids were precise!

Chocolate Covered Things

2009-02-11T08:09:00.000-08:00

Chocolate adds a new dimension to anything it covers: pretzels, peanut butter, cherries, almonds, marshmallows, caramel, figs, Clementines, orange peels, you name it, and someone has probably figured out the best way to coat it in chocolate, even bacon!

The folks at Vosges (http://www.vosgeschocolate.com/), a Haut-Chocolat confectionary in Chicago, concocted a bacon-chocolate bar, called Mo’s Bacon Bar, which combines applewood smoked bacon, alderwood smoked salt, and deep milk chocolate for a completely amazing sweet and savory chocolate experience. The best news, this culinary delight can be purchased at Sjolinds (219 E. Main, Mount Horeb).

Someday though, I hope a road-trip to Santa Cruz, California will afford me the opportunity to try the ice cream at Marini’s, (http://www.mariniscandies.com/ ) called Vegan’s Nightmare Ice Cream which boasts “delectable chunks of crispy chocolate covered bacon in maple syrup ice cream.” Wow. This sounds like Sunday brunch in a bowl!

Chocolate-covered Clementine slices from Italy sound particularly divine, as described at Zingerman’s web site, “…spectacular Calabrian oranges, soaked in a constantly refreshed bath of simple syrup for three weeks, cut in quarters, smothered in dark chocolate…. If you slide it in your mouth all at once, the luscious orange syrup won’t drip down your chin.” At nearly $2.00 a slice, you won’t want to waste a speck of this delectable treat! Check out http://www.zingermans.com/ for more chocolate covered things.

Best Part of Bridge Mix

2009-02-10T10:30:00.000-08:00

Remember bridge mix? My favorite part is the malted milk balls, crunchy and tender and malty. Mmm. Then I like the chocolate-covered raisins. The round things with the jelly inside are good, too. The peanuts? Someone else can eat those.

Malted milk, the powder, was originally invented by Englishman James Horlick after he moved to Racine, Wisconsin! The original name was "Diastoid," but in a flash of marketing foresight, he trademarked the name "Malted Milk" in 1887. The powder was intended to be a non-perishable, high-calorie food supplement for infants and invalids. It gained popularity when arctic explorers began packing it on their trips, and was soon consumed for its taste rather than its nutritional qualities.

If I've rekindled a long lost taste in you for malted milk, maybe you'll want to try your hand at this recipe for Chocolate Malt Cake from thebakingpan.com!

More Digital Food

2009-02-09T08:21:00.001-08:00

Another great web source for recipes are the websites of grocery markets and specialty stores. The frosted brownies above are Moist and Decadent Dark Chocolate Brownies from a recipe at the Whole Foods website. The ingredients look very simple, but in the comments, people who've made them rave, "They were gone in a day! Had to make a second batch, best brownies I or my husband have ever had."

Here are some more store sites with recipe sections:
Cub Foods

Trader Joe's

Piggly Wiggly

Sentry Foods

Willy Street Co-op

Copps

Brennan's Market (more of a blog than a recipe site)

Know of any others? Post them here in the comment section!

You Sure WE Didn't Invent That?

2009-02-05T08:54:00.000-08:00

Chocolate and cheese sounds like a combo that could only have hailed from Wisconsin. Alas, no! This chocolate-flavored process cheese slice was actually developed in New Zealand to break into the lackluster dairy market of Taiwan! The Chesdale chocolate cheese proved so popular, that within months of its release, it cornered 10% of the Taiwanese cheese market.

A company spokesman said the cheese had, "a mild chocolate flavor, matched to a light Cadbury flavor - we backed off a little from Nutella."

Did someone say Nutella? Mmm. They have that over at Miller's, don't they?

Read more in the New Zealand Herald.

Chocolate Therapy

2009-02-04T10:04:00.000-08:00

Chocolate is cheaper than therapy and you don't need an appointment.
--Unknown

Feeling blue? Is the weather getting you down? Is the economy worrying you? Is your love life sending you into the doldrums? Yes, Yes, Yes, and Yes? Then, may I suggest a hearty dose of chocolate?

As a remedy for the blues, I personally recommend molten chocolate cake. When I am down in the dumps nothing cheers me up like a warm, rich, and sinfully gooey cake (with ice cream). The added beauty of molten chocolate cake is how easy it is to make. Most recipes call for the batter to be placed in small ramekins or muffin tins, which is nice, because then they can be easily shared with friends. Or not. And since the cakes are small, so are the calories.

Here’s a delicious recipe from Epicurious, my favorite online recipe site: http://www.epicurious.com/recipes/food/views/Molten-Chocolate-Cakes-with-Cherries-104736

A Digital Cookbook?

2009-02-03T08:22:00.000-08:00

While I don't think that online recipe sites will replace printed, bound cookbooks anytime soon, these Internet jewels are worth looking into if you haven't before. As with anything else online, approach internet recipe sites using discrimination and common-sense. Many recipes are user-submitted, and could possibly flop.

Online Recipe Cons
• Recipe could be untested
• Directions not professionally written; could be missing steps
• Annoying pop-ups
• You have to wade through advertising

Online Recipe Site Pros
• Searchable
• User reviews
• Scaleable
• Interactive

What online recipe sites offer that cookbooks cannot is the interactive quality of being able to submit, rate, search and comment on recipes. On a very active cooking site, members will chime in and talk about how the recipe turned out for them, what they substituted, and what they'd do differently if they made the dish again. It can be fascinating to read the string of comments attached to a particularly popular recipe.

Online recipes are infinitely more searchable than a physical cookbook. Not only can you search for recipes that have specific combinations of ingredients, but you can also specify things like a cooking method (baked, grilled, etc.) or other terms like "easy" or "low-fat." And if you don't have something specific to search, you can browse.

It's also easy to scale the recipe size, for either more or fewer portions, without doing any math! Let's say you have an oddball amount of a certain ingredient you're looking to get rid of. (Not that that's ever happened to me, mind you, because I'm such a precise planner...ha ha!) You can tinker with scaling the recipe up or down until it fits the amount of the ingredient you have on hand.

My personal favorite recipe site is allrecipes.com. They have an active membership who post very useful comments and critiques, and they have an online recipe box where you can sign up for a free membership and store your favorite recipes.

Click here for a fabulous chocolate article at allrecipes.com - 10 Best Chocolate Recipes!

Don't Get Cross!

2009-02-02T07:25:00.000-08:00

I've always had a thing for cross-sections. I'm curious by nature, and what better way to learn about the inner workings of something than to crack it open and see it in action?

Several non-fiction series explore cross-sections of various things, from machinery to homes, to historical constructions, to the human body. Here are a few titles and series available at the library that you might enjoy:

• Inside a _____ - various titles in the Intermediate Nonfiction section. The photo above is from Inside a Stove by Claire Seymour.

• Coolest Cross Sections Ever by Stephen Biesty (Intermediate Nonfiction, 608 Bie)

• Star Wars, Revenge of the Sith by Curtis Saxton (Intermediate Nonfiction, 791.43 Sax)

• What's Inside _____? - various titles in the Intermediate Nonfiction section include What's Inside Plants, What's Inside Buildings, and What's Inside Airplanes.

Come ask a reference librarian about exploring something in cross-section today!

And how about cross-sections of candy bars? Here's an easy page. Piece of "cake?" Okay, try the harder page!

Chocolate Mascot?

2009-01-30T07:00:00.000-08:00

Are you excited about the bake off? We are! In fact, we even had a chocolate pep assembly at our January staff meeting! While the staff chanted "Chocolate! Chocolate!" our Chocolate Mascot made an appearance. Bursting through a very tough paper banner and leaping over a giant Hershey kiss obstacle, Chocolate Man arrived. It was great!

We are excited for good reason! This year's event boasts the first ever DJ to MC the night while playing Big Band and Jazz music in between announcing door prize winners. Furthermore, the judges will be making a special appearance mid-way through the event that you won't want to miss. Last, but not least, the night ends with a prize give-away totaling over $350 plus trophies and ribbons. If that's not enough -- you actually get to sample the best chocolate desserts in the county for free. Hope to see you Saturday, Feb. 21st at 6:30 p.m.

Ganache with Panache

2009-01-29T08:24:00.000-08:00

That rich, smooth, glossy coating that makes cakes and candies (nearly) too pretty to eat? That's ganache! Is it a frosting, or is it a candy? It's both! Ganache is two treats in one.

According to Wikipedia, the first ganache was a result of a happy accident, when an apprentice spilled cream on some chocolate he was chopping. Ganache means "fool" -- the epithet that the master chocolatier exclaimed!

For such a versatile compound, Ganache is made with relatively simple ingredients: hot cream and chocolate. The character of the ganache will depend on the type of chocolate used, the proportion of chocolate to cream, and how much the mixture is beaten.

Check out the Joy of Baking for an in-depth article that describes frosting a cake with ganache, as well as whipping the confection into truffle filling.

A Sophisticated Palate

2009-01-28T13:37:00.000-08:00

A sophisticated palate, under the proper guidance, begins at a tender age. Amy Kalchik, the library’s Youth Services Assistant, recently introduced her seven-year old daughter to the wonders of Sjolind’s Chocolate House. As Amy described the intense, blissful look and the profound silence that came over Ella when she took her first bite into a truffle, I knew another chocolate aficionado had been created.

It began for me when I was six-years old and my family just happened to be in Brussels, Belgium. My father, gleeful, invited me to walk with him to purchase bread, cheese, and fruit. And then, a quick stop, at a little shop on the corner, changed my world forever. It was the fragrant chocolate air, the sparkling glass cases, the tiny, dark, artistic squares laid gleaming on trays, and then….a single bite of a buttercream praline made by Leonidas, the Belgian chocolatier, and I swooned. I understood nirvana. Carefully, I carried the small box to the hotel room where, a bittersweet lesson commenced; I had to share with my siblings.

And so, imprinted forever, like Ella's first real chocolate experience, I’ve never forgotten my initial, satisfyingly delicious, taste of some of the world’s finest decadence.

Forget Me Not

2009-01-27T09:26:00.000-08:00

Do you like reminders? There's a certain sense of security that comes from knowing you'll be reminded about an upcoming event. It means you don't need to keep reminding yourself!

In the spirit of freeing up more of your mental space, the Mount Horeb Public Library is now offering an email reminder service called MHPL Library Update, where we'll send you a calendar of events each months, as well as notices about upcoming events and scheduled closings. You can sign up for MHPL Library Update through this link, or on the main page of www.mhpl.org.

And here's a reminder for today: There's less than one week left to get your early-bird entries in. Don't miss out on two-for-one entry fees, or $1-off library fine coupons. Sign up by Saturday, February 2 to take advantage of the early-bird special!

Final due date for all baker entries is February 14.

Mmmelty...

2009-01-26T07:00:00.000-08:00

Anyone who's accidentally left a candy bar in their car in the summertime knows it's not exactly rocket science to melt chocolate.

Or is it? (Food science, at least.)

According to Godiva.com, chocolate that is overheated may scorch, lose flavor and turn coarse and grainy. Here are two methods Godiva Chocolates recommends for velvety smooth melted chocolate:

With Either Method
Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting.

In a Microwave Oven
Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted. Stir milk and white chocolates after about 1 1/2 minutes. Because of their milk proteins, they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may become grainy.)

In a Double Boiler
Place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom.

Check out Godiva.com for instructions on tempering chocolate!

Hungry Girl

2009-01-23T12:57:00.000-08:00

Recently my health conscious sister clued me into a fabulous little website. Check it out: http://hungrygirl.com. Next, she bought me the Hungry Girl cookbook for Christmas. So, what's the deal? Hungry Girl has tons of recipes with a creative healthy twist. Who knew you could bake Death by Chocolate muffins with pumpkin and they taste GREAT! How fitting?! Need some inspiration to fire up that oven? Head on over to Hungry Girl!

Don't Bite Down on That!

2009-01-22T10:08:00.000-08:00

Since I'm the one who manages the serials (magazine) collection at the library, I happen to know that Mount Horebites love CRAFTS! Our popular selection of crafting magazines slake the following craft urges:
Quilting - American Patchwork & Quilting, Fons & Porter's Love of Quilting
Scrapbooking - Paper Crafts, Simple Scrapbooks
Knitting - Vogue Knitting
Kids' Crafts - Family Fun
And for those unclassifiable crafting projects, there's always Crafts 'n Things.

For the crafters among us -- among whom I count myself in spirit, if not in actual time spent crafting -- I present the ultimate in no-calorie chocolate decadence. The chocolate bead!

Find more mouthwatering beads at dragonbeads.com

Singing with the Angels

2009-01-21T11:56:00.000-08:00

Death by Chocolate. A fantastic concept, really. Think of all the ways you could go. That’s what I’m talking about. So, personally, I intend to say sayonara over a particularly decadent piece of chocolate cake. Just like my 94 year-old great-grandmother. She ordered chocolate cake for dessert and 20 minutes later she was with the angels in heaven.

Not that I’m ready to exit the planet just yet, but I am always on the lookout for the perfectly delicious bite of chocolate worthy enough to send me on my way. Besides the exquisite chocolates of David Bacco or Markus Candinas, I may have found just the dessert: A Mocha Layer Cake with Chocolate-Rum Cream Filling. I discovered it, several years ago, while drooling over the December 2001 issue of Bon Appétit magazine. I couldn’t resist serving this cake to usher in 2002. The dessert received rave reviews. What’s not to like about chocolate-rum cream filling?

I hope someone (since I can’t) will give this recipe a whirl for the Death By Chocolate Bake Off. You may find it at epicurious, the web site that hosts recipes from Bon Appétit and Gourmet magazines. Here’s the link: http://www.epicurious.com/recipes/food/views/Mocha-Layer-Cake-with-Chocolate-Rum-Cream-Filling-106023

The Candy Man Can

2009-01-20T07:04:00.000-08:00

Homemade candy. You can always tell the difference, can't you? Candymaking involves many skills. Tempering chocolate. Watching the thermometer like a hawk. Keeping your family members from licking things until you're done. But the results are always worth it. And unless you bungle the job really badly, someone's always willing to eat your mistakes!

The Land O' Lakes website has over ninety candy recipes posted. Look at this amaretto truffle bar. Don't you want it? Right now? (Seriously, someone make this.) If you're thinking about entering the candy category this year, cruise on over to Land O' Lakes for some inspiration. (And if you happen to make a batch of mistakes, I know a group of people on Perimeter Road who would gladly take them off your hands.)

If you need a reason . . .

2009-01-19T09:09:00.000-08:00

Alright. So I’ve started to notice a trend in responses when I begin encouraging people to participate in the annual bake off. Here are the top 3 responses:

1. “Yeah. Like that’s just what I need,” he or she states with a fierce glare shot in my direction.
2. “My New Year’s resolution is to lose weight,” stated with a grimace.
3. “That is so unhealthy. I could never come to something like that,” the person says while guiltily glancing around to see if anybody heard them even mention such a sinful thought aloud.

I think there is a misunderstanding going on here that I need to clear up.

Tasters: If you are a taster at the bake off, you are only tasting bite-sized pieces. By the end of the evening, you may have consumed the equivalent of one or two cookies. How bad is that? Not very! And, everything you try is guaranteed delicious so you’re not wasting calories.

Bakers: If you are a baker, you will be busy handing out your dessert all night rather than tasting (unless you actually make the time to taste – which, believe me, you should!) That said, you might actually burn calories and lose weight just by being here! ☺

So don’t let your fear of the calorie intimidate you from attending this fun event!

It's All in the Details

2009-01-19T06:56:00.000-08:00

Talk about a well-accessorized cake! This beauty comes from the King Arthur Flour website, where you, too, can obtain the fixings to give your cake pizazz.

This heart-shaped cake was baked in a disposable paper pan. No flipping the cake out of the pan only to have it tear in half; no hunting down your pan when you've left it at your friend's house after a party. And look at those pearls. They're edible. And you can get them at the King Arthur Flour site, too!

Chocolate Raffle

2009-01-16T07:49:00.000-08:00

Wouldn’t it be great if you could sample the judges’ delicious, handcrafted chocolates? Can you imagine how good the creations of the best of the best must taste? I drool just thinking about it. If you’re interested, we have just the deal for you!

Three lucky chocaholics will win chocolates valued at $15 or more from our illustrious judges’ shops: Candinas Chocolates, David Bacco Chocolats, and Sjolinds Chocolate House. Prizes will be drawn at the bake off. Winner need not be present at the drawing. Raffle tickets are on sale for $1 and can be purchased at the checkout desk.

Decadence

2009-01-15T10:49:00.000-08:00

Death by Chocolate. The name of the game; a.k.a. Decadence. Pure, unadulterated decadence.

Are you man enough? Are you woman enough? To place your best chocolate recipe up against others; to test the outer limits of your baking skills; to locate the iron will needed to taste well over 90 desserts in an evening? These are the questions to ask yourself during the long, dark, and bitterly cold days of February. A Wisconsinite says, “YES”. A true chocolate aficionado says, “ABSOLUTELY”.

The 4th annual Death by Chocolate event is scheduled for Saturday evening, February 21st, beginning at 6:30 p.m.

Bakers: begin selecting your favorite chocolate recipe now! Bakers must submit an entry form and $5.00 entry fee by the deadline: Saturday, February 14th, 5:00 p.m.

Tasters: begin a rigorous practice schedule starting NOW! I recommend a visit to Sjolinds, our local coffee and chocolate shop, if you need help getting started.

Happily, our slate of celebrity judges will be returning, apparently undaunted by the challenge of tasting ALL of the desserts submitted and deeming one, and only one, the Judges’ Choice Award.

Welcome back Markus Candinas of Candinas Chocolates (2435 Old PB, Verona WI and 11 W. Main St., Madison, WI), David Bacco of David Bacco Chocolates (550 N. Midvale Blvd., Madison, WI) and Mount Horeb’s own, Tracy Thompson of Sjolinds Chocolate House (219 E. Main St., Mount Horeb, WI).

New in 2009 will be music, Big Band and Jazz, provided by DJs T and Greg of Isthmus DJs, LLC, who will also MC the event.

Remember, this elegant event is for ADULTS only. Adults ages 16 and up are invited to participate as bakers and/or tasters. Please find childcare for your younger children; the library will not be providing childcare for the 2009 event.

Death by Chocolate presents a distinct opportunity to rebel against winter, and cabin fever, in particular. It’s also a fantastic way to reconnect with friends, neighbors, and family whom you may have only caught a glimpse of this winter, all bundled up, while shoveling snow.

Another batch of white stuff in the forecast? Think DECADENCE.

The Winners!

2008-02-18T10:11:00.001-08:00

(Right): Ann Snodgrass, the overall People's Choice winner)

(Left: Brian Koster, the overall Judges' Choice winner)

Thank you to everyone who came out and made this night so much fun! Thank you to the bakers for all the hard work they put into making the night one tasty evening. Without further delay, I will now post the winners of each category and overall winners.

* The Judges' Choice trophy and $100 went to Brian Koster for his candy (CY5), "Mulberry Truffle." Congratulations, Brian!

* The People's Choice trophy and $100 went to Ann Snodgrass for her cheesecake (CH6), "Be Still My Heart." Congratulations, Ann!

CATEGORY WINNERS:

CAKE
First place, Christina Gehrke with "Mexican Chocolate Cake" (CA3)
Second place, Christine Klumpers with "Greg's Favorite Cake" (CA6)

CHEESECAKE
First place, Ann Snodgrass with "Be Still My Heart" (CH6)
Second place, Holly Bonnicksen-Jones with "Chocolate-Amaretto Cheesecake" (CH1)

CANDY
First place, Kevin Arnold with "Tong Chocolate Truffles" (CY1)
Second place, Brian Koster with "Golden Needle (Black Tea) Truffle" (CY4)

COOKIE
First place, Susan Frank with "Fantasy Chocolate-Caramel Delights" (CK4)
Second place, Amy Sinner with "Delux Chocolate Chip Cookies" (CK10)

BROWNIES
First place, Emily Cunningham with "Nutty Fudge Brownie" (BR1)
Second place, Dolores Kahl with "Bishop's Squares" (BR3)

Thanks again to everyone who made this event so fun! I am looking forward to it already for next year.

Final touches and preparation for D.B.C. bakers

2008-02-16T11:56:00.000-08:00

Here are some reminders and suggestions specifically for bakers:

*Get to the library betwen 4:45 PM and 5:15 PM so that you are set up and your desserts are ready to be judged at 5:30 PM (tasters come at 6:30)

*Do you have any toppings or decorations that must be ready? In my case, I am making some homemade whipped cream not too long before I leave the house and I am topping my cheesecake with it at the library.

*Do you need to bring along any special implements to cut or portion your dessert? There will likely be a few extras at the library BUT it's best to bring your own!

*What do you transport your dessert in? I am improvising. I've got two small computer boxes that will work and I'll be making "trays" out of cardboard and aluminum foil. I am cutting my cakes here and carefully putting them in the boxes (while I hold my breath).

*You have to bring along a copy of your recipe. Typed is nice, but even if it's handwritten, bring that recipe along! The bake-off rules require that you submit your recipe tonight at the latest.

Even if you are competitive, remember to enjoy the exileration of taking part in this delicious community event. I have always been so proud of each participant and so complimented that so many people have contributed their best efforts.

Now that I am on the baking side of the event (and making a big mess in my own kitchen), you can believe that I am doubly impressed by what you glorious bakers have always done for Death by Chocolate.

See you there!

Carol Gruba, DBC Founder

Bring your Appetite!

2008-02-14T09:27:00.001-08:00

I'm counting up our entries right now, and lemme tell ya, Saturday night is going to be one BIG HUGE CHOCOLATE EVENT!

The category with the highest number of entries is Cake. Are you planning your tasting strategy now? When you come to the Death By Chocolate Bake-Off event, you'll be asked to choose a category to judge, and you'll have to taste a sample from every entry in that category.

Consuming thirteen bites of cake is not as easy as it might sound! (It's a dirty job, but someone's got to do it.)

The Cheesecake category has the least entries, with six fearless competitors vying for the Cheesecake mantle. Even six bites of cheesecake will be a challenge to eat, so plan accordingly.

• Pace yourself.

• Drink plenty of water.

• Take frequent breaks if necessary. We'll give you from 6:30 to 7:45 to vote.

• Have fun!

And to start getting you in the mood, here's a link to an over-the-top deep fried candy bar! With pictures!

Appearance and display

2008-02-13T12:56:00.001-08:00

Question of the day:

How does one judge on appearance (one of the judges' criteria) when bakers must cut their dessert into 60 small bite-sized pieces?

Answer:

Appearance is entirely up to the baker. In past competitions, some bakers made an extra dessert to place adjacent to their cut pieces so that the tasters were wowed by appearance. Some cookies have been frosted or decorated to make them look more attractive than other cookies. Cakes may have decorations in the frosting.

Bakers sometimes want to bring in their own fancy serving dishes and have done so. The first year, one candy-maker hollowed out a large book and inserted "dirt" in the form of crumbled oreo cookies and gummy worms, which definitely added to the display!

Other bakers have placed fresh flowers amongst their desserts to help jazz up the display.

If the baker wants to add creative touches, they may do so to both their display of the dessert area as well as to the appearance of the dessert. If the baker chooses to just bring bite-sized samples without worrying too much about display and appearance, that's great too! The most important criteria is to remember to have a good time!

What's that Buzz?

2008-02-12T13:55:00.000-08:00

Did you know that the amount of caffeine in chocolate is lower than most people think? A 1.4 ounce piece of milk chocolate contains about the same amount of caffeine as a cup of decaffeinated coffee. There is an average of 6 mg. of caffeine in both an ounce of milk chocolate and a cup of decaffeinated coffee, while a cup of regular coffee contains between 65 and 150 mg. of caffeine.

If you're like me, you'll be looking forward to augmenting the caffeine you consume in the chocolate Saturday night with the fresh, hot coffee drinks that will be provided by Mary's Coffee Express.

Or if you're a wuss, we'll give you a bottle of water ;-)

Gearing up for the Big Event!

2008-02-11T13:12:00.001-08:00

Jessica and I have just returned from Kalscheur's with several hundred forks. We got quite a few looks in the checkout line! (I tried to pretend I was a very picky eater and needed a new fork for every bite, but I don't think anyone bought it.)

Since the forks are now safely in the house, I thought I'd take the opportunity to remind all those bakers out there that your entries are due this Wednesday at 5:00 pm. That's only 50 hours away!

And for those of you who've surfed to this blog from the article in the Cap Times, you can find lots more info on the contest, including a downloadable entry form, at the Mount Horeb Public Library's main website -- www.mhpl.org.

"Neither power outages, nor firemen can keep me from baking for this contest!"

2008-02-11T05:19:00.000-08:00

So now that I don't work at the library, I can compete in the chocolate contest I started there! But I don't bake. I eat. Should I make something super-easy but over-the-top like bacon drizzled with fine chocolate?

After some hand-wringing, and chocolate eating, I decided to do something that requires more skill than frosting an Oreo.

I like dairy products. I love chocolate. I adore coffee. And I found a website called “allrecipes.com” and a recipe called “Chocolate Cappuccino Cheesecake” created by evil genius “Cigdem Buke” (is this a real name?).

I broke out the electric mixer and began talking to myself (because that's what great cooks do before they get their own television shows). And then as if I had crossed over into some forbidden territory, the power went out. Only in the kitchen. Ten minutes after I put my cheesecakes in the oven.

Right now readers may be muttering, “It's a sign from God, stupid”. I began muttering a few words myself. I ran up and down the stairs to the fuse box. I flipped switches off. I flipped switches on. Then all power went out. At this point I thought, “OK! I've learned my lesson! I'll never push cheesecake on people again!” And then I heard a heavy knock at the door.

It was a fireman here to inform me that power in the entire neighborhood would be going down for 1 or 2 hours due to some incident across the street. I threw a couple of cakes in the freezer to chill (yes, they had baked) and I slouched into the couch with a flashlight in my hand.

I could slouch and grumble for only so long before I remembered that I had not even tasted the cheesecakes I had been fighting so hard to make. One chomp into one of those wondercakes and, dear reader, I felt all better, ready to march into the Death by Chocolate Bake Off this Saturday.

Trust me. YOU won't have to fight power outages and flip your fusebox when you make your cakes and cookies. Join me Saturday at the Mount Horeb Public Library at 6:30 PM and I'll share with you what I now call “Electric Cheesecakes”!

Feel free to email Carol at bookluvn at yahoo.com.

"It's the final countdown"

2008-02-08T13:33:00.000-08:00

Can you hear that song playing in your head? Remember? That one by the group, "Europe"? My little sister and I used to shoot hoops in our parent's drive-way while listening to that song and imaging that we were in the WNBA. Oh yes, I remember the "Final Countdown" well!

I want you to hear that song playing in your head as it prompts you to come to the library this week to sign up to be a baker. Time is running out! The deadline to sign up is this Wednesday, February 13th at 5:30 p.m. We still have many slots available in all five different dessert categories : candy, cake, cookies, cheesecake, and brownies. Thus, your odds of being in the money are very high at this point!

Think the "Final Countdown" also as next Saturday, February 16th approaches. In just 8 short days from now, the Mount Horeb Public Library is going to be packed with people and chocolate. Not only will we be giving away free chocolate to you, the tasters, but we will also hand out free coffee and hot chocolate thanks to Mary's Coffee. Mary's Coffee is generously providing drinks for everyone! (To counteract the caffeine and chocolate, we will also provide bottled water courtesy of Kalscheur's Fine Foods.) Furthermore, you can eat and drink to your heart's delight while being entertained by the Mount Horeb High School fiddle band. The night promises fun, excitement, and sugar highs like you've never experienced before. I hope to see you there!

One thick batter

2008-02-07T08:34:00.000-08:00

Library customer and intrepid baker Karen E. reports that she was surprised at the consistency of the batter when she whipped up the Chocolua Cake recipe from our bookmark-a-week series.

"You put these things together and you're thinking there's something wrong, there needs to be more liquid. The recipe says to pour the batter into the pan; you have to scoop it!" Karen says the batter was so thick that it climbed the beaters on her mixer, and was nearly impossible to scrape off.

Karen proceeded with the recipe as written and the cake turned out great! "Good and moist."

For those of you who didn't grab a bookmark, here's the recipe:

I box dark chocolate cake mix
1 small box instant vanilla pudding
16 oz sour cream
2 eggs
1/4 Cup oil
1/4 cup Kahlua liqueur
12 oz semisweet chocolate chips

Mix all ingredients together with the chocolate chips folded in last.
Pour into greased and floured Bundt pan.
Bake @ 350F for 55 minutes.
Cool completely before removing from pan.
Sprinkle with powdered sugar.

It's that easy

2008-02-06T10:49:00.000-08:00

Imagine my shock when I figured out that it only takes three ingredients to make basic hot cocoa from scratch! Saco Premium Cocoa (available at Death by Chocolate Bake-Off sponsor Kalscheurs Fine Foods) has the following recipe on the back of the tub:

1 heaping teaspoon Saco Premium Cocoa
2 heaping teaspoons sugar
1 cup milk

Stir and heat in microwave for 1-2 minutes, or heat on stovetop until warm. Stir thoroughly after heating.

That's it? Cocoa, sugar and milk?

The great thing about this recipe is that you can sweeten it with whatever you want: Splenda, NutraSweet, stevia or honey. I use a sugar free Torani syrup flavored with coconut, and my hot chocolate tastes like a Mounds bar.

It takes a long time to stir it up. The cocoa seems resistant to mixing with the milk. But just be persistent and it'll happen, and YOU'LL be in charge of what goes into your cocoa. (Hint: I also use a very tiny pinch of salt to bring out the chocolate flavor.)

What's in it?

2008-02-05T08:49:00.000-08:00

The Death by Chocolate rules for ingredients are pretty liberal.
1. It's got to have chocolate (or cocoa) in it. White chocolate doesn't count
2. No raw eggs, for health reasons
3. Nuts and nut derivatives are fair game -- this is an important consideration for anyone with allergies

Thank-you to the Mount Horebite who asked me question #1 this morning :D

Tried and True Recipes

2008-02-04T14:48:00.000-08:00

Hello, chocolate fans!

Stop by the library and grab your collectible recipe bookmark. We're putting out a new recipe each week in anticipation of the coming event!

This week's bookmark features the dazzling Chocolate Almond Torte submitted by the Mount Horeb Food 2 class in 2007.

How can you resist this cake???

Changes from last year . . .

2008-01-15T13:16:00.001-08:00

* Due to the high number of "tasters" last year, we are requiring that bakers bring at least 60 servings to this year's bake off.
Suggested serving size is small! One or two bites would be big enough!

* Please be sure to pick up your "Baker's Checklist" when you sign up for the event!

Any additional deviations from last year's event will be posted here. Stay tuned!!

Newsletter Article

2008-01-14T07:20:00.000-08:00

2007 Judges: Lysianne Unruh, Marcus Candinas, Tracy Thompson

Third Annual Death by Chocolate Bake-Off (Saturday, February 16 at 6:30 p.m.)

Are you ready for the 2008 Death by Chocolate Bake-Off? Start counting calories now, so you can afford a big splurge this February. Bakers from all over the county will be competing for the coveted "Judge's Choice" and "People's Choice" awards to take home a trophy and $100. Cash prizes and ribbons will also be awarded to first and second place winners in the five different bake-off categories.

The bake-off isn't just for bakers-we need tasters, too! This library event is a "date night" for adults only, ages 16 and up. So mark your calendar, call your sitter, and get ready to enjoy some serious chocolate!

2007 Dessert Category Winners

Two of our celebrity judges, Marcus Candinas and Tracy Thompson, will be returning for this year's event. Candinas is founder and chocalatier of Candinas Chocolatier in Verona, Wisconsin. Candinas learned his trade via a three year apprenticeship program in Switzerland. Thompson is the pastry chef and co-owner of Sjolinds Chocolate House, which features chocolate from all over the world contributing to her expertise in the field. Our newest addition to this exciting line-up of judges is David Bacco, the head pastry chef and chocolatier of Cocoliquot. Bacco studied at the French Pastry School in Chicago, IL. At Cocoliquot, Bacco has expanded his repertoire to elegant, fun French desserts and started his own line of chocolates, DB Chocolats, which are incorporated into the restaurant's menu. In 2007, Cocoliquot was named "Best Restaurant in Madison" by the Isthmus magazine (See www.cocoliquot.com).

The event will be sponsored by Kalscheur's Fine Foods and Friends of the Library. After February 1, bakers may pick up registration forms at Kalscheur'. Applications are available NOW at the Mount Horeb Public Library! You may also download the application form from our website (www.mhpl.org). For more information, stay tuned to the Choco-blog or contact Jessica Williams at 43705021 ext. 109 or jwilliams@scls.lib.wi.us.

The Tasters!!!

Application Forms are Available

2008-01-09T15:12:00.000-08:00

Application forms are available for bakers ready to take the challenge and sign up for the bake-off. You may download an application from our website (http://mhpl.org/programs/adult/bakeoff.html) or pick one up at the library. Official contest rules are attached to the application form, which you must sign stating your agreement. There is also a $5 entry fee to help cover the costs of the bake-off!

See you at the library!

The judges' line-up . . .

2007-11-01T12:29:00.000-07:00

As promised . . . here is some background information on our three celebrity judges:

1. Returning judge Tracy Thompson. Tracy is pastry chef who learned her trade by studying under her favorite chefs. For 15 years, she worked in various European cafes in Minneapolis. When she moved to Madison, WI, Tracy baked at Cafe Europa and Sun Porch. After three years of working in Madison, Tracy and her family opened Sjolind's Chocolate House in Mount Horeb. Believe me - - we're very glad she did!

2. Returning judge Marcus Candinas. Marcus is a Swiss trained confectioner! He learned his trade in a three-year apprenticeship program in Switzerland. This "passion for fine foods, and in particular for all things sweet, drove him to create his collection of chocolate mastery" (www.candinas.com). Today he owns the thriving business, "Candinas Chocolatier" located in Verona with a new location in Madison!

3. Newcomer David Bacco. David started his career in 1994 in Lexington, Kentucky. He began at a local restarant where he learned all areas of the kitchen, culinary and pastry skills, and the science of natural flavor combinations and palate tasting. David moved to Madison, WI in 1997. Since moving to Madison, David has worked at the Opera House as the Fish and Vegetarian chef, Elegant Edibles as a wedding cake decorator, The Madison Club where he was the Head Pstry Chef, and the Mediterranean Grill where he was also the Head Pastry Chef. In 2005, David helped open the new French Bistro, wine bar, and confectionary Cocoliquot. He has expanded his repertoire to elegant, fun French desserts and started his own line of choclates, DB Chocolats, which are now featured in the menu! David has formal training from the French Pastry School in Chicago, IL. He also has won numerous awards for his desserts and choclates. We are very excited to have him on board for this year's DBC!

Now announcing the judges!!!!!!

2007-10-30T09:00:00.000-07:00

I am very excited to announce the judges for DBC 2008!!! The library is very happy to have returning veteran judges Marcus Candinas (Candinas Chocolates, Verona WI) and Tracy Thompson (Sjolind's Chocolate House, Mt. Horeb, WI) join us for the third annual DBC. Joining Marcus and Tracy is newcomer, David Bacco. David is the pastry chef and chocolatier at downtown Madison's Cocoliquot. Cocoliquot is known as "Madison's premier wine and chocolate destination serving French bistro and cuisine, housemade chocolates and desserts, and over 50 wines by the glass" (http://www.cocoliquot.com/).

Stay tuned for more information about our judges (i.e. more in depth biographies)!

2008 Death by Chocolate Bake-Off date has been determined!

2007-10-03T13:21:00.000-07:00

Get ready for Mount Horeb Public Library's third annual Death by Chocolate Bake-Off!!

The date has been set for Saturday, February 16, 2008. Tasting commences promptly at 6:30 p.m.

Stay tuned for the latest news and updates!

Soon to be announced . . . this year's celebrity judges . . .

Announcing the winners of the 2007 Death by Chocolate Bake-Off, Mount Horeb Public Library

2007-02-18T17:15:00.000-08:00

Here are the award winners from last Saturday’s Death by Chocolate Bake-Off at the Mount Horeb Public Library.

People’s Choice Award Winner
Blue Sky Café’s Chocolate Cookie, #CK1

Judges’ Choice Award Winner
Davina Penne’s “A Piece of the Good Life” , #CA9

Category awards determined by voting tasters:
1st place Brownie: #BR3, Angel Stampfli’s Chocolate Peppermint Brownies
2nd place brownie: #BR2, Blue Sky’s Café’s Black Forest Brownies

1st place cake: #CA9, Davina Penne’s “A Piece of the Good Life”
2nd place cake: #CA1, Donald Peterson’s Chocolua Cake

1st place cheesecake: #CH1, Cheryl Heusuk’s “Al’s Awesome Chocolate Cheesecake”
2nd place cheesecake: #CH4, Joni Greiber’s Oreo Obsession Cheesecake

1st place cookie: #CK1, Blue Sky Café’s Chocolate Cookie
2nd place cookie: #CK2, Gail Van Haren’s Sand Dollar Doodles

1st place candy: #CY6, Hannah Zoromski’s Dark Chocolate Raspberry Hazelnut Truffles
2nd place tie for candy: #CY2, Ellen Wright’s “The Wright Chocolate Drop” ; #CY3, Kendra Sutter’s McDreamy Chocolate Covered Cherries

Judges Lysianne Unruh, Marcus Candinas and Tracy Thompson deliberated on 30 desserts looking for what Lysianne called
“that ultimate chocolate experience”.

Hannah Zoromski and Joni Greiber also won ribbons last year. Hannah Zoromski placed second last year in the candy category with “Last Minute Madness” and Joni Greiber placed second in 2006 in brownies with her “Killer Brownies”.

A total of 300 votes were cast by visiting tasters to determine the People’s Choice award and the category awards. People’s Choice and Judges’ Choice award winners took home a traveling trophy and $100.

Recipes for all of the competing desserts of both 2006 and 2007 Death by Chocolate Bake-Offs are available at the library for customers to photocopy. The top two winning recipes will be available through the library’s website, www.mhpl.org by late evening at the latest, Monday the 19th.

34 entries registered!

2007-02-15T15:29:00.000-08:00

We have a total of 34 entries registered, which is just 1 more than last year. And that's great! If you have not registered yet - it is too late. Deadline was 8:30 PM last night.

If you didn't make the deadline for competition, come and vote on chocolate goodies at 6:30 pm Saturday.

Here are the total number of entries in each dessert category:
Brownies : 7
Cake : 9
Cheesecake: 5
Cookies: 5
Candy: 7

Bakers, please bring desserts between 5:45 PM and 6:15 PM for set up on Saturday.
And bakers and candy makers, please feel free to clarify points with me by email - mhplibrary@yahoo.com or phone 437-5021 ext 109.

Carol Gruba

Last year's dessert category winners and their recipes

2007-02-02T16:00:00.000-08:00

If you want to see what kinds of recipes were entered last year, come to the Mount Horeb Library's Death by Chocolate display and look at the recipe binder.

Here are the bakers and recipes that won in each category in 2006. Ask these people what they're baking this year!

Bar/Brownie Category (this year it's divided into separate divisions!)
#1 Karen Lazar: Turtle Bars
#2 Joni Greiber: Killer Brownies

Cake
#1 Patricia Morris: German Chocolate Cake
#2 Sherry Tompkins: Death by Chocolate Cake

Cheesecake
#1 Ann Snodgrass: Chocolate Madness Cheesecake
#2 Karen Matyas: Life after Death Cheesecake

Cookies
#1 Mary Penninga: Cocoa Climax Cookies
#2 Susan Merklein: Our Big, Awesome, Double Chocolate Chip Cookies

Candy
#1 Kaleidoscope Marketplace: Truffles
#2 Hannah Zoromski: Last Minute Madness

Death by Chocolate makes the Capital Times-Correction on Prize Amounts

2007-01-31T16:17:00.000-08:00

Here's a great link to the Capital Times article printed Monday on both our event and a really neat trivia event called The Brain Games held in Mineral Point Sunday February 11th

I need to offer a correction to the article regarding prize amounts.
There will be fourteen Death by Chocolate prize winners.
Two contestants will win $100 each: the winner of the People's Choice Award and the Judges' Choice Award.
Additionally, each of the six categories of dessert, (cookies, brownies, etc.) will have a first place category winner and a second place category winner.
First place category receives a ribbon, a certificate and $20. Second place category winner receives a ribbon, certificate and $10.

Link to "2 Towns Fight Winter's Monotony with Fun Events", Capital Times, Mary Bergin
http://www.madison.com/archives/read.php?ref=/tct/2007/01/29/0701290057.php

Kalscheurs is a Death by Chocolate Sponsor!

2007-01-25T16:53:00.000-08:00

Drop by Kalscheurs Fine Foods and take a gander at the Death by Chocolate display by the magazines. It looks jazzier and has more sales every time I visit.

Celebrity Judge Reveal

2007-01-25T15:25:00.000-08:00

Drumroll please: Tracy Thompson of Sjolinds Chocolate House and Marcus Candinas of the Candinas Chocolatier company in Verona are signed on!
Interested in learning more about Candinas chocolates?
http://www.candinas.com/
(Sjolinds does not have a web site. Visit 219 East Main Street in Mount Horeb!)

It will be exciting to work with judges with this much experience and expertise.
Stay tuned for announcement of the third judge!

Questions: White chocolate? Ice cream?

2007-01-18T15:45:00.000-08:00

I love questions. That's why I work in a library.

A baker asked, " Can we use white chocolate?"

The answer: You can use white chocolate, or walnuts or whatever tasty stuff you want to use BUT you have to have some plain old brown chocolate in there somewhere.

Typical dark or milk chocolate of the brown variety is the sort of chocolate required in every Death by Chocolate recipe. How much chocolate? Your call. For example a white chocolate fudge could contain some shavings of dark chocolate and still qualify.

Another baker asked, "Could I submit an ice cream containing brownie chunks?

Here I had to say, "No." It just does not fit into the existing categories if it is a lump of ice cream that contains parts of one of the dessert categories.

(Ice cream. Brrr.)

Ask your questions by emailing Carol the Chocoholic Librarian and instigator of Death by Chocolate at mhplibrary@yahoo.com

Take a Chocolate Quiz

2007-01-17T15:27:00.000-08:00

Care to be an official chocolate geek?
Learn about something you love while you take a chocolate quiz at the Discover Channel.

http://www.menschmedia.com/chocolate/quiz.html

Click on the chocolate bar segments at the top to learn even more about caocao trees in Madagascar, how caocao trees grow in groves, and more!

Collaborate on a Cake or Cookies!

2007-01-13T11:09:00.000-08:00

Wondering if your entry can be a collaborative family project? Sure.

Although the entry rules say that contestants must be 16-years-of-age or older, family members of all ages may test and bake as a group and enter under one grown-up's name.

Pictured at left: Yvonne Hiebert and Ron Royston enjoying their jobs as voting tasters at last year's Death by Chocolate Bake-Off.

Recipes:The Original and the "Lite" from 2006

2007-01-10T15:38:00.000-08:00

Patricia Morris won last year with her Aunt Blanche's delectable chocolate cake recipe ( I fondly remember its cinnamon-y and moist chocolate essence).

The cake includes a Duncan Hines cake mix AND is indeed rich with 9 eggs and 1 cup of coconut milk included. But that is the sort of over-the-top 1,000-calorie a slice richness that led to a 2006 Best in Show trophy for Patricia.

If you care to give Patricia's recipe a spin, click
http://www.mhpl.org/programs/adult/bestinshow.html

If you care for a lighter version,
Donna Weihofen of Channel 3 and UW-Madison made a 350 calorie version which may be found here:

http://www.channel3000.com/donnasrecipes/8240885/detail.html

Bake on!
Carol Gruba
Mount Horeb Public Library
mhplibrary@yahoo.com

FAQ for Mount Horeb Public Library Death by Chocolate Competition!

2007-01-04T12:43:00.000-08:00

FAQ

Mount Horeb Public Library
Death by Chocolate Bake-Off

Saturday February 17 6:30 pm
Mount Horeb Public Library
www.mhpl.org

What?:
The 2nd annual Mount Horeb Public Library Death by Chocolate baking competition will feature delectable homemade bars, cookies, cheesecake, candy, brownies, and cake. Local bakers will vie for the Judge’s Best in Show trophy and a People’s Choice Award.. Admission is free and all who come may vote for their favorite in each category and their favorite in the entire bake-off. Those who win the Best in Show and People’s Choice prizes will receive trophies and $100 cash awards.

This year, competing bakers will have the option of donating a 2nd dessert for auction. Proceeds from the auction go to the Mount Horeb Public Library Endowment Fund.

Who?:
Anybody age 16-years-old and up may bake and win with the entry of a form and $5.00. See www.mhpl.org for complete entry details. Also, anybody may attend this free event and vote. This event is sponsored by Kalsheurs Fine Foods and the Friends of the Mount Horeb Public Library.

How?:
Those who attend this free bake-off will receive a voting ballot at the Mount Horeb Public Library front door. Voting tasters will then proceed to any one of 24 tables covered with chocolate desserts. Desserts will be served by attending bakers or their representatives. Bakers do not have to be present to win this year.

Why?:
The Mount Horeb Public Library’s annual chocolate bake-off is a fun way to raise the library’s visibility in the community while honoring the genius of family bakers everywhere.

Contact Information:
To find out how you can become a celebrity taster or get more details for an article or television presentation, please call Jessica Williams at 608-437-5021 ext 109.

Jessica Williams
Events and Promotions Librarian
Mount Horeb Public Library
105 Perimeter Rd. Mount Horeb , WI 53572

Official Death by Chocolate 2007 Entry Form and Rules

2007-01-04T12:28:00.000-08:00

Please print off the Official Death by Chocolate Entry Form and Rules found below. Most questions will be answered if you read the rules, but if you are in doubt, see my Death by Chocolate FAQ or call the Mount Horeb Public Library at 608-437-5021 and ask for Carol.
HAPPY BAKING!

Death by Chocolate Entry Form

(Please print legibly)Your name: ___________________________________________________________________
Dessert Name:_________________________________________________________
Dessert Category: (Circle One)

Cheesecake,

Cake,

Cookies,

Brownies

Bars

Candy

Mailing address: (Street/City/State/Zip)__________________________________________________________________

Phone number:_______________________________________________________

E-mail:_________________________________________________________
Entry forms are due on Wednesday February 14 by 8:30 pm.at

Mount Horeb Public Library
105 Perimeter Rd
Mount Horeb, WI 53572

Please double check that you have included the following:
__Entry fee of $5.00 per entry form (one form per dessert).Checks or cash are accepted. Make your check out to the Mount Horeb Public Library
__Signed copy of the official rules Death by Chocolate Bake-Off Rules

Official contest rules
1. Entry forms are due at Mount Horeb Public Library, 105 Perimeter Rd, Mount Horeb, WI 53572 on Wednesday February 14 by 8:30 pm. Each must be accompanied by a $5.00 entry fee. Make checks out to “Mount Horeb Public Library”. Either cash or check is acceptable.

2. Your competition dessert must be given a name that will not infringe on any trademarks.

3. There are 6 separate categories for bake-off entries:
Cheesecake,
Cake,
Cookies,
Bars
Brownies
and
Candy.

Required servings/amounts for each category: Cheesecake: 10-12 servings,
Cake: 10-12 servings, Cookies: 2 dozen cookies, Brownies: 2 dozen servings, Bars: 2 dozen servings, and Candy : 2 dozen pieces.

4. Participants must be 16 years of age or older to participate

5. Judging for entries will be conducted by a panel of appointed judges and by the voting public tasters. Appointed judges will give the Judge's Choice Award. The public will vote for the People's Choice Award. Appointed judges choices will be based on appearance, taste and creativity. The bake off organizer will make every attempt to make sure that attendants of the Death by Chocolate Event on Saturday February 17 will be allowed one vote per dessert category, within the allotted voting time.

6. Recipes for entries must be typed or neatly written on a separate piece of paper and submitted with the dessert Saturday February 17. List all ingredients in the order used, with exact measurements and package sizes. Submit complete directions including cooking times, temperature and number of servings. If your recipe is not your own invention, please give credit to its source.

7. Your name, address and phone number must be entered on the entry form.

8. Please deliver desserts to the library reading room by 6:15 pm the day of the event, Saturday February 17. Entries will not be accepted in any other location. All entries and materials submitted become the property of the Mount Horeb Public Library. Assume that all desserts will be consumed in their entirety at the tasting. Recipes may be published, at the promoter's discretion, with entrant's recognition, and without further compensation.

9. Collected entree fees will be used for cash prizes to first and second place winners in each category. First prize winners win $20 and second prize winners win $10. Winner of the Judges’ Choice Award receives $100. Winner of the Peoples’ Choice Award wins $100.

10. To win, contestants do not have to be present at the Death by Chocolate Bake Off event Saturday February 17 6:30 – 8:30 pm.

11. Mount Horeb Public Library will not be held responsible for the accurate labeling of items containing nuts or nut derivatives.

12. Due to possible illness, do not submit desserts made with raw eggs.

13. A maximum of 70 entries may be accepted in total. See the Death by Chocolate Blog for up the moment information on available entry slots and other contest news.

14. Contestants may enter more than 1 dessert, provided they properly pay fees and submit forms for each.

15. Auction Option: This year, if you would like to donate an extra batch of your dessert, you may. Proceeds from the auction will be donated to the Mount Horeb Endowment Fund. The auction will be held while votes are being tallied.

Agreement of official rules: By participating in this contest each entrant unconditionally accepts these official rules and the decision of the judges, promoter and administrators. Failure to comply could result in disqualifying the dessert entry or entries.

__________________________Signature

Date
STAFF ONLY:Time entry taken:Payment rec'd:__Cash __ Check

Has the customer signed the rules above?

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Early Chocolate Musings

2006-11-30T16:24:00.000-08:00

Welcome to the first stirrings of Death by Chocolate 2007.