About anything > Fun Chocolate Contest 

lets see what u can do wite Chocolate.
the one the give the bast recipe wite Chocolate will earn nice poast card = )
nut big prize but for fun judges will be Mac Crash and me .
u have time till 22/03/08 22.00 server time .
bast of luck and have a nice tasty fun = )

Stir white chocolate (The one with the bubbles) in milk and then leave it on fire till it boils, pour it into a form and wait till it gets hard... LOL just teasing, no clue what taste would it be... But i guess it would be alright.

in the end i will give my recpie to hut souffle

Quarky Chocolate Cake
Sour cream cakes are a dime a dozen, but using, German-style quark (a low- or nonfat fresh cheese that tastes like a combination of sour cream, yogurt, and cream cheese) takes this ordinary chocolate cake into the realm of the memorable. It's fudgy, yet slightly easier on your conscience. If you can't find quark, which is available in some supermarkets, you can make this cake with sour cream. Since this is a three-layer cake, plan to serve a lot of people or to have a lot of leftovers. This cake is best eaten the day it's made, though it will hold, covered, for twenty-four to forty-eight hours at room temperature. Do not refrigerate.

Yield: 12 to 15 servings

FOR THE FROSTING
1 1/4 cups heavy cream
1 2/3 cups sugar
6 1/2 ounces good-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, finely chopped
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened, cut into tablespoons
1 1/2 teaspoons pure vanilla extract

FOR THE CAKE
1/2 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch process), plus extra for dusting the pans
4 ounces high-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, coarsely chopped
1 3/4 cups cake flour
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
2 1/2 cups sugar
1 whole egg
5 large eggs, separated
1 tablespoon pure vanilla extract
1 cup quark, such as Ellen's Nonfat, stirred until smooth

To make the frosting:

In a medium-size saucepan, heat the cream and sugar. Stir until the sugar has dissolved. Add the chocolate and stir until it is thoroughly melted. Remove from the heat, cover, and let cool for about 10 minutes.

Using an electric mixer, mix the butter on medium-high speed until it is smooth and creamy. Turn the mixer to medium-low and add half of the chocolate mixture along with the vanilla. Mix well. Add the remaining chocolate mixture and mix until smooth and creamy. Set aside until it hardens slightly, to become a spreadable consistency, 1 to 2 hours. (Or, you can refrigerate the frosting for about 30 minutes, or until it becomes thickened and spreadable. Bring it to room temperature before frosting.)

To make the cake:

Preheat the oven to 350 F. Generously grease three 9-inch round cake pans. Cut a piece of waxed paper to fit the bottom of each pan and place inside the pans. Grease the waxed paper, and dust the pans with cocoa powder until well coated. Set aside.

In a small heatproof bowl, pour the boiling water over the 1/2 cup cocoa. Stir until the mixture is very smooth, and set aside to cool.

Melt the chocolate in a double-boiler or in a stainless-steel bowl set over a pan of hot, but not boiling, water. Stir occasionally until smooth. Remove from the heat.

Into a medium-size bowl, sift together both flours, the baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the butter until smooth and creamy, about 5 minutes. Add 2 1/4 cups of the sugar and beat until well blended, about 5 minutes. Beat in the whole egg and egg yolks, one at a time. Beat in the cooled cocoa mixture until very smooth, scraping down the sides as you go. Turn the mixer to medium-low and add the melted chocolate, beating until well incorporated. Add the vanilla. Turn the mixer to low and add half the dry ingredients. Then add the quark, mix well, and add the rest of the dry ingredients. Beat until smooth and creamy, 2 to 3 minutes.

In a copper or stainless-steel bowl, and using clean beaters, beat the egg whites at high speed. When frothy, add the remaining 1/4 cup sugar and continue beating until the egg whites form stiff peaks, 5 to 6 minutes.

Using a large rubber spatula, fold about 1 cup of the chocolate mixture into the egg whites. Then gently fold that mixture back into the chocolate mixture, just until the egg whites are well incorporated. Do not overmix.

Distribute the batter evenly among the pans, and bake in the center of the oven for 20 to 25 minutes. Do not overbake. Cakes are done when the tops are just beginning to crack and a toothpick inserted into the center comes out with a few crumbs clinging to it. Let cool on a rack for about 15 minutes. Remove the cakes from the pans and let cool completely on a wire rack.

To assemble:

Place the first layer on a serving plate and frost the top only. Place the second layer on top of the first and frost the top. Repeat with the top layer. Spread the remaining frosting along the sides until the cake is completely covered with frosting. Cut and enjoy!

mmm nice idea, Fondu is good , you take brown chocolate melt it in a small cooking pot   than you add some sour cream mix it , than you take fruits such as banana , peach , apple (my personal preference) , but you can use marshmallow wich is something good too , you dope the fruits just a little bit in the hot chocolate and and than having fun , you scatter on it some caster sugar or coconut powder   , it`s cool too . I usually do it when I`m traveling on a fire camp or something it`s Da-Best)

Very interesting contest I just hope you use your own recipes :P not some treasure from cookery books :P or copies from internet.

I propose the simpliest way of prepering chocolate. You will need for 2 persons: 0,5 litre of milk, quality blend cacoa powder, palm sugar (it's as sweet as simple white, but has flowerish scent; can be bought at any Indian stuff store), and the most important - one ground dried chilli. Add the the sugar (as much as you prefer sweetness) to alomst boiling milk, then stir and add cacao powder (more then you like usually, 'cause the drink has to be bitter-sweet). Pour the content into cups and add chilli. This bewerege was druk by emperors of aztecs. Bon apetit

> This bewerege was druk by emperors of aztecs
:eek: They had Indian stores already back then? hehehe

well u can have ago in having a bath with choco :D very sweet relaxing and fun :D especially if u do it together with ur lady :D

JOYCE'S SMASHFIELDS

or more of your favorite people
1 banana
1 tray ice cubes
1 1/2 or more c. chocolate ice cream
4 (2 oz.) portions of your 4 favorite alcoholic beverages
A generous splash of Triple Sec
Milk to taste

Also acceptable is coffee, vanilla and strawberry but nothing with nuts.
I recommend kahlua, Galeano, vodka, brandy.

Mix in blender to your preferred consistency. Do Not Drive!

Thanks all for participating and without further ado...

The winners of the Fun Chocolate Contest are as follows;

1) Anonimas [7] for an original recipe and the judges, of which
there were more than two, felt that this recipe was most apt and
quite interesting.

2) Kaliosis [8] for the recipe "Joyce's Smashfields"

3) and last but not least, Jewish Angel [7] for the simplicity and
fun aspect of his recipe.

Last Beauty will do the honours and present you all with your postcards)

Thanks all)

:super: