(please don’t mind my messy fingers)
Do you love chocolate? I do.. I’m what you would call a chocolate snob. I love quality chocolate. The richer, darker the better. I am not a fan of chocolate that doesn’t taste like, well.. chocolate! Scharffen Berger is probably one of the best chocolate brands I’ve ever tasted and baked with. I choose quality when I bake so that the end result is the best tasting dessert you’ve ever had. Good ingredients = excellent results.
Scharffen Berger Chocolate Maker was established in 1997 in San Francisco, California. You can usually find it at stores like Whole Foods, Fair Way, and of course their online store.
Do you have a recipe that you think is out of this world amazing and contains chocolate? Scharffen Berger is now accepting entries into the Elevate a Classic Dessert With Scharffen Berger Chocolate Contest! They’re encouraging bakers and chocolate enthusiasts to submit their classic dessert recipes that they’ve elevated or modernized with their own take on it with Scharffen Berger Chocolate. It must contain at least one Scharffen Berger Chocolate product. (Bars, Chunks, or cocoa) In your entry you must include a short essay that shares how you’ve elevated the dessert you’re entering. You can enter now up until January 2, 2012!
Judging the contest will be baking and chocolate experts including, Elizabeth Falkner, John Scharffenberger, Alice Medrich, Matt Armendariz, and last but not least Babette Pepaj!! The prizes are amazing – For more information on the contest please visit Scharffen Berger’s contest page.
I love using my Scharffen Berger for baking, but one of my favorite ways to eat it plain is to make Seed Bark. I’m not sure which nuts I can eat so I just stay away from all nuts and tree nuts.
Makes 5 servings
1 Bar 9.7oz Scharffen Berger Semi-Sweet Dark Chocolate
1/2 Cup Raw Sunflower Seeds
1/4 Cup Raw Pumpkin Seeds
1 Teaspoon Cinnamon
1/8 Teaspoon Nutmeg
1/2 – 1 Teaspoon Maldon Sea Salt
In a large skillet combine seeds, cinnamon, and nutmeg. Cook on med-low heat until seeds are slightly toasted and release their oils. Shave the chocolate bar and add into the seed mixture.
Once the chocolate is melted pour onto a lined baking sheet using a nonstick mat or parchment paper. Sprinkle with Maldon Sea Salt. Let cool. Once cooled break into pieces and enjoy!
My favorite way to enjoy my Seed Bark is in some rich chocolate ice cream or in creamy Greek yogurt!
Disclaimer: I was sent a chocolate bar and chose to do a post about their contest, but was not compensated in any way. Opinions expressed are my own.
Founder/Editor at Courtney's Sweets
Family, Food, and Photography are Courtney's passions and you'll see all of that on this blog.She married Chris in summer of 2008 and they had Sweet Baby summer of 2012.Sweet Baby has a rare food allergy called FPIES, which Courtney discusses frequently.She also loves to do car reviews, so check those out too!