The Winners of the San Diego County Fair Ghirardelli Chocolate Championship Are...

Rozanne Gooding, Cathy Agostino and Todd Luallen!

Rozanne won the blue ribbon and a $150 cash prize for her “Berry Easy” Black & White Chocolate Truffle Cups. This was Rozanne’s first time winning the blue ribbon in the chocolate competition at the fair.

Runner-up awards went to Cathy for her Carmel Macchiato Napoleans and to Todd Luallen for his Chetzels.

Check out all three award-winning recipes below!

Ghirardelli Chocolate Championship

Rozanne Gooding of Carlsbad, 1st Place

“Berry Easy” Black & White Chocolate Truffle Cups 

1 box Ghirardelli Double Chocolate Brownie Mix

3/4 cup Ghirardelli Classic White Chocolate Baking Chips (or almond bark)

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

1/4 cup heavy whipping cream

7 tablespoons of your favorite berry jam

Fresh Raspberries for each cup

Makes approximately 20-25 mini cups 

Make the Ghirardelli brownies according to the box instructions except use only one egg and bake 5 minutes less than instructions say. This gives more of a torte/truffle texture.

While the brownies are baking melt your Ghirardelli white chocolate in a microwave-safe dish being sure not to overheat. Put 1 teaspoon of melted white chocolate into mini paper cups and swirl all around and up the sides of each cup. Put cups in the freezer. Reserve the leftover melted white chocolate for dipping raspberries.

For chocolate ganache, using a double boiler, melt the Ghirardelli 60% cacao bittersweet chocolate and the heavy whipping cream over low heat.

Remove the white chocolate mini cups from the freezer and carefully tear away the paper so you have a white chocolate cup.

After the brownies have cooled, cut them into small squares and put one square in the center of the white chocolate cup. Add a teaspoon of the chocolate ganache over the brownie.

Put a dollop of jam on top of the ganache and finish with a raspberry dipped in the left over white chocolate.

Put the cups in the refrigerator before serving. Serve chilled and enjoy!

Ghirardelli Chocolate Championship

Cathy Agostino of El Cajon, 2nd Place

Carmel Macchiato Napolean

1 package puff pastry

1 (10 ounce) bag Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

1/2 teaspoon instant espresso or coffee powder

2 tablespoons butter

1/2 cup powdered sugar

3 cups whipped topping

1 jar caramel topping

Unwrap puff pastry and defrost. Spread onto cookie sheet and dock with a fork (make holes in pastry to let air escape when baking). Cut into 4 inch by 2 inch rectangles and bake at 350 degrees F for 12 to 15 minutes. For chocolate filling, melt Ghirardelli 60% cacao bittersweet chocolate in a double boiler. Add in espresso powder and butter. Remove from heat and stir in powdered sugar. Let cool for 15 to 30 minutes. Fold in 1 cup of the whipped topping. To assemble, place 1 puff pastry rectangle on plate. Top puff pastry with chocolate mixture, drizzle with caramel and top with remaining whipped topping. Then top with second puff pastry. Repeat until all puff pastries have been used. Yields: 8 napoleans.

Ghirardelli Chocolate Championship

Todd Luallen of San Marcos, 3rd Place

Chetzels

2 cups peanut butter

1/2 cup butter

2 cups shredded unsweetened coconut

2 cups powdered sugar

1 teaspoon vanilla

1 (14 ounce) bag pretzel crisps

1 (10 ounce) bag Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

Combine peanut butter, butter, coconut, powdered sugar and vanilla in a bowl. Mix well. Take two pretzels and put a tablespoon of the mixture in between, creating a sandwich. Melt the Ghirardelli bittersweet chocolate on the stove over low heat, stirring constantly. Dip the bottom of the sandwich in the melted chocolate. Refrigerate for 1 hour. Yields: 24 Chetzels.