CONTEST: Enter Your Best Chocolate Dessert Recipe | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures CONTEST: Enter Your Best Chocolate Dessert Recipe | The Nibble Webzine Of Food Adventures
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CONTEST: Enter Your Best Chocolate Dessert Recipe

Elizabeth Faulkner updates the chocolate sundae with chocolate gelato, chocolate cake, chocolate sauce and marshmallow creme. Photo by Phillip Angert | Scharffen Berger.


We love chocolate. Who doesn’t? But after many years of tasting both the very finest and the most mediocre chocolates, we have to admit we don’t find chocolate quite as exciting as we used to.

That’s why we think Scharffen Berger’s Elevate a Classic Desert Contest is such a great idea. Scharffen Berger is accepting recipe submissions that take classic chocolate desserts to the next level with new and interesting flavors.

A panel of chocolate dessert experts including John Scharffenberger, Elizabeth Faulkner and Alice Medrich will judge the entries.

Why should you enter your best chocolate recipe?

  • The Grand Prize winner will receive $10,000 and a whole host of Scharffen Berger goodies.
  • The Second Prize and Third Prize winners will receive $7,000 and $3,000, respectively.
  • All three winning recipes will be featured on the Scharffen Berger website.
    Here are the contest rules in full.


    To give you some inspiration, Johnny Iuzzini, Executive Pastry Chef at Jean Georges restaurant in New York City, and Elizabeth Faulkner, owner and Executive Chef of Orson Restaurant and Citizen Cake in San Francisco, created their own special versions of classic chocolate desserts. We got to taste both at the contest launch party a few days ago, and we can report that we had a table full of very clean dishes.

    Johnny whipped up Chocolate Pudding with Passion Fruit Gelée, Whipped Chocolate Creme Fraîche and Cacao Nibs, while Elizabeth created a Chocolate Gelato Sundae with Chocolate Cake Crumbles and Marshmallow Cream.

    Two tidbits we picked up that might be of use when you’re creating your recipe:

  • Both chefs prefer to use Madagascar vanilla beans, as opposed to Tahitian or other origins. Johnny finds Tahitian beans overpowering and too pungent. See the different types of vanilla beans.
  • Both chefs also like Scharffen Berger’s cocoa powder because it is un-dutched. The dutching process removes some of the essential flavors of chocolate. Learn more about dutched versus non-dutched cocoa powder.
    Now get baking!

    Find our favorite chocolate recipes:

  • Cakes
  • Cookies & Brownies
  • Ice Cream
  • Other Desserts
  • Read our review of Scharffen Berger Chocolate.

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