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A 'Chocolate Fantasy' dish
[February 13, 2013]

A 'Chocolate Fantasy' dish

Feb 13, 2013 (Kerrville Daily Times - McClatchy-Tribune Information Services via COMTEX) -- As Valentine's Day approaches, parents, men and women try and find the perfect gifts and treats to express love and appreciation to a friend or significant other.

Last weekend, the Kerr Arts and Cultural Center tested the residents' baking skills with its "Chocolate Fantasy" weekend event.

Professional and amateur bakers brought our their chocolate favorites and put them to the test.

Residents were able to submit up to three chocolate ingredient based treats. Categories were broken down into a professional and amateur categories with best in show for cookie, candy, cake, other and chocolate fantasy come true.

Best of the Hill Country contest winners Professionals Best cookie or bar: Caramel and walnut brownies, Jane Hucison with GrapeJuice Best candy: Homemade Snickers, Debbie Stein, Cartewheels Catering Best cake: Chocolate Turtle Mousse, Lezley Bearden & Lauren Craig with Cafe at the Ride Best other chocolate: Shortbread Tartlets, Debbie Stien, Cartewheels Catering Chocolate fantasy come true: Mint Rasberry Chocolate, Thresea Will, Cafe at the Ridge Nonprofessional Best cookie or bar: Toffee Melts, Erin Jordan Best candy: Chocolate Honey Almond Crunch, Martha Mitchell Best cake: Perfect chocolate cake, Mariza Betancourt Best other chocolate: White Chocolate Moussee Torte, Misty Beard Chocolate Fantasy come true: Bacon fudge, Twyla Pollard Pro and nonpro overall Peoples' choice: White Chocolate Mousee Torte White Chocolate Moussee Torte by Misty Beard Makes 16 servings Ingredients 1 can (14.1 ounces) chocolate-filled pirouette cookies 3 cups (18 ounces) white chocolate baking chips 2 packages (8 ounces each) cream cheese, softened 1/4 to 1/3 cup liqueur (Try any of these flavored liqueurs: Almond, hazelnut or coffee.) 2 tablespoons honey 2 cups heavy whipping cream, whipped Grated semi-sweet chocolate (optional) Directions Carefully cut cookies into 3-inch pieces using a serrated knife. Stand cookies around the edge of an 8-inch springform pan.

Crush trim pieces and remaining cookies to make 1 cup of crumbs. Spread the crumbs at the bottom of the pan.

Place white baking chips in medium microwave-safe bowl. Microwave on high and stir in 30 second intervals until chips are melted. With hand mixer, beat in cream cheese, liqueur and honey until smooth.

Gently fold in whipped cream. Carefully pour mixture into center of prepared springform pan; spread and smooth top. Cover the dish and refrigerate for at least 6 hours before serving. If desired, freeze torte for up to one month. Filling will have an ice cream-like consistency when it is served frozen. Garnish top with grated chocolate.

___ (c)2013 the Kerrville Daily Times (Kerrville, Texas) Visit the Kerrville Daily Times (Kerrville, Texas) at Distributed by MCT Information Services

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