Ghirardelli Chocolate Championship Calls for Best Bite-Size Desserts; Contest Held June 22

Small bites make a big hit! Make your most delightful bite-size dessert recipe and enter the 2013 Ghirardelli Chocolate Championship at the San Diego County Fair. The contest is judged Saturday, June 22 in the Home & Hobby Building at the fairgrounds. Entering the contests gets you a free ticket into the fair!

Using premium Ghirardelli 60% Cacao Bittersweet Chocolate Chips (and as much additional Ghirardelli baking chocolate as you like), create any type of bite-size delicacy to make you a big hit at the fair! Like these Triple Chocolate Cake Pops!

First and second place finishers win $150 and $50 each. Plus, the top three winners and a random contestant each take home a Ghirardelli gift basket. Judges choose winners based on appearance, taste, creativity, and ease of preparation.

The contest is judged at the fairgrounds. For complete contest guidelines and entry information, contact the San Diego County Fair entry office at 858-792-4207 or visit the contest section of http://www.sdfair.com/. For baking tips, recipe ideas and product information, visit www.ghirardelli.com/bake.

Ghirardelli Triple-Chocolate Cake Pops
1 recipe Grand Fudge Cake, cooled
1 recipe Ghirardelli Buttercream Frosting
5 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
2 tablespoons shortening
58 round paper lollipop or wooden craft sticks
2/3 cup Ghirardelli Classic White Chocolate Baking Chips

Grand Fudge Cake
3/4 cup Ghirardelli® Unsweetened Cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 large eggs
1-1/3 cups milk

Ghirardelli Buttercream Frosting
6 tablespoons butter, softened
2-2/3 cups powdered sugar
1/2 cup Ghirardelli® Unsweetened Cocoa
1/3 cup milk
1/2 teaspoon vanilla extract 

Crumble the Grand Fudge Cake into a very large bowl. Add the Ghirardelli Buttercream Frosting. Beat with an electric mixer on low speed until combined. Using a small scoop or spoon, drop the mixture into 1-1/2-inch mounds onto waxed paper-lined baking sheets. Roll mounds into balls and freeze for 30 minutes.  In a small microwave-safe bowl, combine 1/4 cup of the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and 1/4 teaspoon of the shortening. Cook on medium power (50 percent) for 1 minute. Remove and stir until smooth. Dip one end of each lollipop stick into the melted chocolate and poke sticks into the cake balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes or until balls are firm. Makes 58 cake pops. Prep: 2 hours; Freeze: 30 to 60 minutes; Stand: 30 minutes.