Loco for cocoa

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Loco for cocoa

More than 700 say aloha to sweets at 23rd annual Chocolate Fantasia

A visual entry by Sari Brown of The Yellow Carrot included carrot cake in the shape of the namesake root vegetable, clothed in a fondant bikini.

Chocolate Fantasia 2009 Winners

Professional category,


People’s Choice Award


- Tie for First Place: Nature’s Oasis, "Chocolate Without Borders" and Fuzziwig’s Candy Factory, "Choco Cabana."


-  Second Place: Ore House, "Desserted Island."


- Honorable Mention: Ken & Sues, "Hpnotiq and Coconut Ice Cream Truffles."


Professional category, Visual


-  First Place: The Yellow Carrot, "The Yellow Carrot."


-  Second Place: south City Market, "Way Down in Cocoano."


-  Third Place: north City Market, "Neon Tropical Thunder."


Professional category, Taste


- First Place: Nature’s Oasis, "Chocolate Without Borders."


- Second Place: Bart’s New York Deli, "Pirate’s Rum Chocolate Cake."


-  Third Place: Zia Taqueria,


"Z’s Mexican Chocolate Cookies" (Recipe on Page 2C).


- Honorable Mention: CJ’s Diner in Bodo Park, "Chocolate Banana Bread" (Recipe on Page 2C).


Professional Winners,


Visual and Taste


- First Place: Fuzziwig’s Candy Factory, "Choco Cabana."


- Second Place: Sodexho,


"Island Paradise."


- Third Place: Ore House, "Desserted Island."


- Honorable Mention: Jasmine’s Restaurant, "Chocolate Mille Feuille."


Amateur category, The First National Bank of Durango Dessert of the Year awards


- First Place: Heidi Timm, "Coconut Mango Rum Truffles" (Recipe on Page 2C).


- Second Place: Homebuilders Association of Southwest Colorado, "Homebuilder’s Nuts & Leis."


- Third Place: Kimberly Fisher, "Chocolate Paradise Cookies."


- Honorable Mention: Judy Yearout "Captain Jack’s Espresso Rum Balls."


Amateur category, Visual


- First Place: Susan Adkinson, "Dances with Chocolate."


Amateur category, Taste


- First Place: Homebuilders Association of Southwest Colorado, "Homebuilder’s Nuts & Leis."


- Second Place: Kimberly Fisher, "Chocolate Paradise Cookies."


- Third Place: Judy Yearout,


"Captain Jack’s Espresso Rum Balls."


- Honorable Mention: Betsy Pierotti, "Hot Cha-Cha-Cha!"


Amateur category, Visual


and Taste


- First Place: Heidi Timm, "Coconut Mango Rum Truffles."


- Second Place: Tara Bodine, "Triple Chocolate Cheese Cake."


- Third Place: Michelle


Oppenheimer, "Rasta Fiesta."


- Honorable Mention: Shari Gustafson, "Chocolate Caribbean Cupcakes."


Amateur category: Just


Kiddin’ Around


- First Place: Skylar and Alexa Dobbs, "CocoNOT Cookies."


- Second Place: Sarah Barney, "Tropical Mousse Cups."


- Third Place: Riverhouse Children’s Center, "Creeply, Crawly Critters."


- Honorable Mention: Mestas Family.

Mexican Chocolate Chip Cookies

Note: Makes very large batch


3 pounds soft butter


4½ cups sugar


4½ cups packed brown sugar


15 cups flour


15 teaspoons baking powder


6 teaspoons baking soda


6 teaspoons salt


7 tablespoons ground cinnamon


12 cups chocolate chips


12 eggs


15 tablespoons cold water


7 teaspoons vanilla


Mix the butter, sugar and brown sugar. Add flour, baking powder, baking soda, salt, cinnamon, and chocolate chips. In a separate bowl, mix eggs, water and vanilla, then add to the flour mixture. Make 3- to 4-ounce balls and bake at 350F for 13-20 minutes. 


Recipe courtesy of Tim Turner, owner of Zia Taqueria.

Loco for cocoa

A visual entry by Sari Brown of The Yellow Carrot included carrot cake in the shape of the namesake root vegetable, clothed in a fondant bikini.

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