Ghirardelli Limited Edition Prize
The tree is up at Rockefeller Center, a certain coffee chain’s red cups are in everyone’s chilly hands and Ghirardelli’s Limited Edition Peppermint Bark has hit shelves — Christmas season is officially here! I come from a family of chocolate lovers — my aunt and uncle own a restaurant in Michigan called the Chocolate Gallery Cafe {they often bake their award-winning desserts with Ghirardelli chocolate}, my sister-in-law works for Ghirardelli and my mom, well, she just loves to fill the candy bowls with it. One of the favorite flavors in our family is the Peppermint Bark — with a creamy milk chocolate bottom layer topped in white chocolate and flakes of crunchy peppermint, it’s chocolate that tastes like Christmas! But this treat is only available in November and December and I’m in the sharing spirit, so I’m giving one lucky winner a hefty supply of Limited Edition Ghirardelli Peppermint Bark! Use it as a gift this holiday season or keep it for yourself {it’s ok!}, but either way, enjoy the 8.ate@eight Ghirardelli holiday love.
How To Win:
- Leave a comment on this post telling me what your favorite chocolate dessert is and why {recipes encouraged!}.
- For two additional entries: a) follow 8.ate@eight on twitter and b) tweet about the contest with a link to this post {be sure to reference @8ateATeight in your tweet so I can track}
- For two more additional entries: a) follow 8.ate@eight on Facebook and b) post a link to this contest on FB {be sure to leave a comment on my FB page that you’ve done so}
This contest will start today and end on December 3rd, 2010 at 6pm EST. Winners will be chosen at random using Randomizer.org and will be announced the next day, only people with United States shipping addresses are eligible. Winner will be emailed and will have 48 hours to respond with their mailing address or an alternate winner will be chosen.
Ghirardelli Peppermint Squares
‘Tis the Season!
Good Luck,
Christina
Need Some Chocolate Decadence?
Do This!: Vote for The Chocolate Gallery Cafe for Best Dessert
8.ate@eight 
Ooooh I LOVE that peppermint bark. But my other favorite….
Skillet Toffee
1 pound unsalted butter
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
8 ounces good quality semi-sweet chocolate, chopped
3/4 cup chopped toasted blanched almonds
Line the bottom and sides of a 10-inch x 15-inch baking sheet with parchment paper.
In a large cast iron skillet, melt the butter over medium high heat. As the butter melts, stir in the sugar and salt. Continue stirring constantly and rapidly with a wooden spoon, keeping the sides of pan clean by brushing occasionally with a wet pastry brush. The mixture should bubble as you stir. Cook until the mixture turns a deep golden brown, taking care not to burn it. Remove from the heat and stir in the vanilla.
Pour the mixture into the lined baking sheet. Allow to cool slightly, about 5 minutes, then sprinkle the mixture with the chocolate. When the chocolate looks glossy, spread it with an offset cake spatula or a wooden spatula, and sprinkle with the nuts. Gently press the nuts into the chocolate with the palms of your hands.
Cool completely (at least 6 hours) then break the toffee into chunks.
My favorite chocolate dessert is a Chocolate Nib Tart I had at Gramercy Tavern several years ago. I don’t usually like tarts (I know, I know…I’m strange like that), and I don’t know what a Nib is, but it was the most delicious chocolate item I have ever tasted! I wish I had the recipe to share…if anyone knows of something similar please share!
Am I disqualified???
Everyone qualifies — it’s a random selection process. But you have to follow the rules!
CACAO NIB RUB ON TRI TIP ROAST
The rub can stay on the meat overnight, or can be patted on a few hours before grilling.
INGREDIENTS
2 tablespoons Cacao Nibs
2 teaspoons dried red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground (dry) mustard
1/2 teaspoon chili powder
1/2 teaspoon allspice
2 tablespoons brown sugar, packed
2 tablespoons Kosher salt
1 2.5 pound tri tip roast (fat cap left on)
PREPARATION1. To make the rub, combine all ingredients in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the nibs break into particles about the size of coarse cornmeal. Use immediately or store in a tightly covered jar for up to one month.
2. Rinse and pat the roast dry with paper towels. Generously cover the meat with the rub and wrap in foil or saran wrap. The roast can marinate overnight in the refrigerator.
3. Remove the roast from the refrigerator and bring to room temperature. In the meantime, fire up the grill. Prepare the grill for indirect cooking, with the coals to either side. Place the meat on the grill, fat side up, not directly over the coals. The internal grill temperature should be between 275 and 300 degrees F. Grill the meat for 40 minutes. Check the temperature with an instant read thermometer. For medium rare meat, remove from grill when the thermometer reads 125 degrees F. Let the roast sit, loosely covered with foil, for several minutes before slicing.
Peppermint Hot Fudge Sundae
Place peppermint ice cream in a bowl, cover with warm Ghirardelli fudge sauce, enjoy!
Is insulin included in this deal?
DEATH BY CHOCOLATE:
Ohhhhh… your page is making me hungry! 🙂 Plz enter me in your contest. I don’t have too many sweet recipe’s (I usually leave the baking/candy making) to the Pro’s, but I am do have a simple sweet recipe I’d like to share..
It is SO simple & it really rocks! These things get gobbled up in no time at my house..
OREO Truffles
Ingredients
* 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
* 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
* 2 (8 ounce) packages (insert your fav brand chocolate here) Chocolate, melted
Directions
1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
You can also substitute the Oreo’s for Nutter Butters for another delicious variation (I actually prefer the yummy chocolate/peanut butter combo)
I also tweeted & Am now a loyal fan of yours on FB & shared your link 🙂
Have a great Thanksgiving! Georgi
Well those sound sinful! I’ll have to try — thanks for sharing the recipe and sharing the contest on FB and Twitter. I’ll put you down for 5 entries — good luck!
My favorite chocolate desserts are definitely those that also contain espresso. The espresso really brings out the intense flavor of the chocolate. Try adding it to brownies, cakes, etc!
Great tip! I could go for an espresso right now with my peppermint bark…
There are sooo many great chocolate recipes, but I have to say I’m a happy camper when I bake a batch of chocolate chip cookies. You have to make them with dark chocolate chips
(Ghirardelli, of course) chopped walnuts and for an extra bit of flavor and texture I add cocoa nibs. I scoop them onto a cookie sheet using a 1/4 cup measuring cup so that I get extra big cookies. Soooo good !
I agree with Lauren…I have a jar of Espresso Powder and I use it to heighten the flavor of brownies and other chocolate treats.
My favorite chocolate dessert in chocolate peanut butter cups! Chocolate and peatnut butter = match made in heaven! So good!
I follow on twitter @vivalameaganx3
Tweeted @vivalameaganx3
My favorite chocolate dessert is chocolate truffles. Just one decadent baby does the trick. I just made oreo truffles today!! And was thinking of how I might infuse some different flavors, like mint, etc. These ghirardelli chocolates might be just the thing!
My favorite chocolate dessert is chocolate chip cookies using Ghiradelli’s baking chips. They have the best chocolate!
My fiance and I are on a tight budget this season, saving for our upcoming wedding and first home. It’d be so nice to win this giveaway so we could give some of the chocolate out as gifts, and maybe keep one or two for ourselves 🙂
Seasidesmitten@aol.com
Good luck — I hope you win too!
Congratulations Nicole-Lynn, you are the winner of the Ghirardelli giveaway!
I love Toll House cookies w/ walnuts. I also love peppermint bark.
Me too — nuts and chocolate are the best! That’s how my mom always makes them.
I love the fudge cake on The English Kitchen’s website. I made one for my in-laws and they FOUGHT over the last piece!!
My favorite is a family recipe I got from a friend for chocolate pie. Yummy!
DEATH BY CHOCOLATE
Date, Dried-Cherry and Chocolate Torte
* 1 cup Deglet Noor or Medjool dates (6 oz), pitted and each cut into 6 pieces
* 1/2 cup Black Sphinx or Medjool dates (3 oz), pitted and each cut into 6 pieces
* 1 cup dried cherries (preferably tart; 6 oz)
* 1 teaspoon baking soda
* 1 cup boiling water
* 1/4 cup brandy
* 1 1/3 cups all-purpose flour
* 1/4 cup unsweetened cocoa powder (not Dutch-process)
* 1/2 teaspoon salt
* 1 1/2 sticks (3/4 cup) unsalted butter, softened
* 3/4 cup sugar
* 2 large eggs at room temperature
* 1 teaspoon vanilla
* 3/4 teaspoon finely grated fresh orange zest
* 6 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
* 3/4 cup pecans (4 1/2 oz), finely chopped
Sounds delicious — I don’t see the directions though!
CHOCOLATE BUCKINGHAM TORTE by the Chocolate Gallery Cafe in Michigan! I’d give away the recipe but it is a secret family tradition! 🙂
I wouldn’t want you to do that, but I do agree that is one amazing chocolate dessert!
Only one favorite chocolate dessert? A simple chocolate brownie does it for me every time. A little more sophisticated is molten chocolate cake with buttermilk ice cream. Check out the latest Bon Appetit for a delicious (and gorgeous) chocolate torte!