This is a sponsored review by BlogHer and Ghirardelli.
When someone asks if you would like to do a review of chocolate and in particular Ghirardelli chocolate there should only be one right way to respond – that being â€œYes, please!â€
Thats exactly what I said when BlogHer asked me this question and its been heavenly, to say the least.
This basket of noms arrived just before my oldest’s birthday and I asked her what chocolate thing she wanted for her celebration. She turned up her nose and said she didnt like chocolate. I nodded and kept the deep shock to myself (winks).
Several days later, when the weather had turned really cold, I made some hot chocolate using the Ghirardelli Sweet Ground Chocolate and Cocoa and surprised the kids with it (mini marshmallows included). The oldest then admitted that now she loves chocolate and that she must have been temporarily nuts to not love it. I was relieved because I can’t eat all this chocolate by myself!
You can learn a little about the 158 year global story of this amazing Ghirardelli family at their site.
On top of the joy of trying all of these lovely chocolates, I also get to run a giveaway for you!
Read about that $100 giveaway at the bottom of this post.
I tried out one recipe in the delightful cookbook that came with this gift basket – â€œThe Ghirardelli Chocolate Cookbookâ€ Hardcover 160 pages.
I made the Chocolate Chip Cheesecake from this cookbook and we simply adored it!
Chocolate Chip Cheesecake – Yield: 8 servings source
- 1 cup(s) semi-sweet Ghirardelli chocolate chips
- 1 tablespoon(s) Unsweetened Cocoa
- 2 ounce(s) White Chocolate Baking Bar
- 2/3 cup(s) crushed graham crackers
- 1/4 cup(s) granulate white sugar
- 1/3 cup(s) (2/3 stick) unsalted butter, melted
- 2 1/4 cup(s) cream cheese, at room temperature
- 1 teaspoon(s) pure vanilla extract
- 2/3 cup(s) granulated white sugar
- 3 large eggs
- 1 cup(s) sour cream
Preheat the oven to 350Â°F. Grease 9-inch springform cake pan. To make the crust, in a small bowl, mix together the crushed graham crackers, cocoa, and sugar. Stir in the butter. Spoon the mixture into the prepared pan. Press firmly to distribute the crust mixture onto the bottom and halfway up the sides of the pan. Chill the crust while making the filling. To make the filling, in a medium-size bowl, beat the cream cheese, vanilla, and sugar with an electric mixer at low speed until smooth. Gradually beat in the eggs, increasing the speed slightly as the mixture softens. Beat in the sour cream. Finally, stir in the chocolate chips with a large spoon.
Pour the filling into the chilled crust and set the pan on a baking tray. Bake for 75 minutes, or until firm. The cheesecake may deflate and crack as it cools, so turn off the oven and let cool slowly in the oven for about 1 hour with the oven door open.
Remove from the oven and let cool completely. Cover and chill in the refrigerator overnight before removing from the pan. Sprinkle the top with grated white chocolate. This cheesecake is best if eaten within 3 days of baking.
I wanted to also include a really simple preparation that uses this delicious chocolate in a way that showcases it’s beauty and is fun for kids.
Chocolate covered Caramel Apples
- 4 – 5 chilled medium sized apples
- sticks for apples
- 14 ounce bag caramels, unwrapped
- 1 tablespoon water
- 1/2 bag of semi-sweet Ghirardelli chocolate chips
- your favorite topping
Wash wax off apples with hot water and remove stems. Embed stick where the stem was. Store in refrigerator until just before use.
Add one tablespoon water to unwrapped caramels in a microwave proof ceramic bowl and microwave, 1 minute at a time with mixing after each minute, until fluid.
Dip chilled apples in the caramel until coated.
Put apples onto an oiled surface.
Chill an hour and then move on to the chocolate step.
Put your favorite toppings in prep bowls to be ready to act quickly.
Put chips in microwave safe bowl, add 1 tablespoon oil (I use olive oil) and microwave the chocolate at one minute intervals, stirring between. Do this just until the chocolate has melted enough to be a smooth dip.
Dip the caramel apples in the chocolate (or drizzle it over top apples) and then roll the apples in your toppings! Put back on an oiled plate and back in the refrigerator for later!
This contest lasts from 11/15/2010 (9:00 a.m. PST) to 12/15/2010 (5:00 p.m. PST).
The prize for this contest is a $100 Visa gift card!
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
- 1) Leave a comment below telling me of your OWN favorite chocolate recipe.
- (2) Tweet about this promotion and leave the URL to that tweet in a comment on this post
- 3) Blog about your favorite recipe, referring to this post by link, and then leave a comment here with a link to that post.
- Follow this link CLICK HERE and provide your email address and your favorite chocolate recipe.
This giveaway is open to US Residents age 18 or older.
Winners will be selected via random draw, and will be notified by e-mail.
You have 72 hours to get back to me, otherwise a new winner will be selected.
The official rules are here: BlogHer.com Ghirardelli official rules