It's the time of year for giving, so we're participating in the 5th annual Menu for Hope charity raffle, which brings together food bloggers from around the world in the fight against hunger. Bloggers offer prizes that you can win by purchasing a $10 raffle ticket. The proceeds of the charity raffle goes to the U.N. World Food Program (WFP).

Last year, we gave away an iPhone. This year we want to share our love of a Bay Area product, Scharffen Berger chocolate. Many of you know that we love to eat and bake with Scharffen Berger chocolate and we wrote about the factory tour previously. So our raffle prize this year is the following...

Scharffen Berger Gift Package

• A 5 pound bag of petit baking squares. The winner gets to choose between 62% semisweet, 70% bittersweet and 99% unsweetened chocolate.
• The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate cookbook by Robert Steinberg and John Scharffenberger
• A Scharffen Berger (extra) bitter t-shirt

Due to the weight and temperature concerns (we don't want your chocolate to melt), we're limiting shipping to the US only. The charity raffle runs from December 15th - 24th with raffle winners announced on January 12th.

The prize code for our Scharffen Berger gift package is UW24. Shipped within the US only.

How to Enter/Donation Instructions

1) Choose a prize(s). For a complete list of prizes offered worldwide, visit Chez Pim. For a list of prizes from West Coast food bloggers, visit MattBites.

2) Go to Firstgiving, the online fundraising company used to manage the Menu for Hope charity raffle, and make a donation.

3) Specify the prize you would like to bid for in the 'Personal Message' section of the donation form. Every $10 donated will get one raffle ticket toward a prize. For example, a donation of $50 gets 5 raffle tickets, which can be distributed between different prizes, such as 3 tickets for UW24 and 2 tickets for UW33. This would be entered as 3xUW24, 2xUW33.

4) If your company matches your charity donation, please check the box and fill in the information so the corporate match can be claimed.

5) Please check the box to allow us to see your email address so that Menu for Hope can contact you if you win. Your email address will not be shared with anyone.

Please spread the word to your friends and family to help in the fight against hunger! Let me know if you have any questions and thanks in advance for your generosity.

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On a cold day, nothing beats a warm chocolate pudding cake for dessert. This is our "go to" dessert during snowboarding trips. It's easy to make and doesn't require a mixer, which may not be available in a rental house kitchen. After a long, chilly day outside, this old-fashioned dessert really hits the spot!

I saw this recipe on a Martha Stewart show many, many moons ago. Please don't ask me why I was watching it. I'm not a fan of Martha, and I never intentionally watch her show, but the pudding cake caught my eye while channel surfing. Well, anyone can get my attention if these words are spoken... warm, chocolate, pudding, cake.

The recipe used to be on her website, but I can't find it now. Fortunately, I copied it to take along on our boarding trips. We modified the original recipe by reducing the amount of brown sugar in the batter and adding 3 ounces of bittersweet chocolate chunks.

The chocolate pudding cake is spectacular. It's a cross between a spongy cake and a gooey pudding with a crispy, chewy top layer. This simple dessert has a rich, intense chocolate flavor, especially if the bite has a melted chocolate chunk in it. Add a scoop of vanilla ice cream or a dollop of whipped cream, and you'll be in heaven!

All of the SNDsters wish you a...  Merry Christmas, Happy Kwanza, Happy Belated Hanukkah or Happy Festivus for the rest of us!

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Chocolate bouchons are amazing cork shaped brownies found at Thomas Keller's Bouchon Bakery in Napa and NYC. The recipe is also used to make the warm chocolate brownie served at Ad Hoc, which is our favorite dessert at any restaurant in the Bay Area country. Every time we go to Napa, we have to get a fix of bouchons from the bakery or the brownie at Ad Hoc. They are extremely addicting!

Our friend, Brennan, is a total bouchon junkie. When we bring back bouchons from Napa, we have to give the brownies to Deb, Brennan's wife. Otherwise, Brennan will eat them all and neglect to tell Deb about their existence. We accidentally outed him once... oops! We thought he'd share at least one.

A few weeks ago, I made bouchons for the first time and I turned it into a battle between Valrhona and Scharffen Berger chocolate. The recipe calls for Valrhona chocolate, but I also wanted to try bouchons using Scharffen Berger. It's our favorite local chocolate maker and we've been baking almost exclusively with Scharffen Berger for the last 5 or 6 years.

Let the battle begin. The recipe uses Valrhona Equatoriale (55%) semisweet chocolate, which I couldn't find at the local supermarket. Instead, I used Le Noir Gastronomie (61% cacao), which was a good competitor to 62% semisweet Scharffen Berger chocolate. The bouchons are baked in 2 to 3 ounce flexible silicon timbale molds or baba cups. I haven't ordered the timbale molds yet, so I used silicon muffin molds. The muffin molds produce a small circular brownie similar to the brownie at Ad Hoc.

The difference in the batter was immediate. The Valrhona cocoa powder is Dutch processed and produces a darker batter compared to the naturally processed Scharffen Berger cocoa powder. In the slideshow, you should be able to notice the blacker Valrhona and the browner Scharffen Berger brownies.

Time to taste. Individually, the two brownies were each excellent. They both had a nice texture — a chewy, slightly crunchy exterior and a soft, moist interior. The Valrhona bouchon had a more intense, pure chocolate taste. Whereas, the Scharffen Berger brownie had a sweeter, fruity flavor. Hungry Bear, Deb and I preferred the Valrhona ones and surprisingly the bouchon addict, Brennan, liked the Scharffen Berger brownies more. When they were served at Thanksgiving, it was probably a 60/40 split in favor of Valrhona. In general, the people who chose Scharffen Berger tended to prefer milk chocolate over dark chocolate.

We were able to compare our brownie variations to bouchons from Bouchon Bakery... thanks Jane! Compared to the original, our brownies were very similar in taste and texture. It was hard to tell the difference, but our brownies were slightly less sweet than the real bouchons. Dare I say, we actually enjoyed our brownies more than the original!

It was quite a battle. One that needs to be repeated with different chocolates. Valrhona is the reigning champion, but who is going to step up to the challenge? Callebaut, Guittard, Ghirardelli, Lindt, I think you are being called out!

Note on the Pictures: I forgot to invert the bouchons before I sprinkled on the confectioners' sugar, so the browned top is facing down... damn! I might have to make some more to retake the photos. Who wants some brownies?

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What do you get when you win a bet against a Hoosier fan? The answer is chocolate chunk oatmeal cookies, if you make the bet with Hungry Bear. My Penn State buddy, Jeff, made a bet with her on the Penn State vs. Indiana football game last month. Since Jeff lives in New York City, they agreed to wager on homemade cookies, which are easily shippable. Despite a valiant effort by the Hoosiers, the Nittany Lions narrowly came out on top and Hungry Bear was relegated to baking cookies! One batch for Jeff and another batch for us to enjoy.

We don't have a tried and true oatmeal cookie recipe, so Hungry Bear used a recipe from The New Best Recipe cookbook, which has our favorite chocolate chip cookies recipe. She followed the recipe with one minor change for the first batch. Instead of using semisweet chips, she used Scharffen Berger bittersweet chocolate chunks for a more rustic look and a richer chocolate taste. The second batch contained half bittersweet chunks and half butter toffee chunks from chopped Hershey's SKOR candy bars.

Both batches of cookies turned out great and had a super nice texture — crispy around the edge, but still soft and chewy in the middle. I have never had oatmeal cookies made with Scharffen Berger chocolate. I loved the fruity, bittersweet chocolate with the oatmeal. The toffee and chocolate batch was equally as good and had an extra gooeyness from the toffee. I preferred the regular chocolate oatmeal cookies, while Hungry Bear liked the chocolate toffee ones more.

The only issue with the cookies was the oatmeal. Hungry Bear used old-fashioned Quaker Oats. The next time we make these cookies, we want to try a higher quality, steel-cut oatmeal and possibly add more of it. The cookies were delicious tasting as is, but we'd like a more prominent oatmeal texture.

Packaging

What's the best way to pack and ship cookies? After a little research, Hungry Bear discovered the best method is to Saran wrap the cookies, back to back in pairs and then place them in a tin. We didn't have a cookie tin; instead Hungry Bear used the round Quaker Oats container and a large plastic yogurt container to store the cookies. On Monday, these containers were carefully packed in a box and shipped to NYC via DHL 2-day service.

Sadly, the package didn't arrive on Wednesday and these pictures are the closest Jeff will get to the cookies right now. Either DHL or the shipping store screwed up and sent the package via ground service, which will take five business days. Hungry Bear is quite upset, as she put a lot of love and effort into baking the cookies. She's afraid the cookies will be stale when they finally arrive in NYC. I think they still will taste good.

The moral of the story is don't ship your cookies using DHL and more importantly, don't bet against a Penn State fan without taking the points! WE ARE...

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Hungry Bear and I love good old-fashioned chocolate cake. Nothing beats a moist, tender and airy piece of chocolate cake for dessert. The hard part is finding a recipe that has the right cake texture, chocolate flavor and sweetness level.

Last week, we were watching an episode of the Barefoot Contessa in which Ina Garten made a great looking chocolate cake. It looked so good, I had to give it a try. Hungry Bear's birthday was in a few days, so I decided to make it for her birthday.

The chocolate cake recipe produced a super moist cake due to all the liquids in the batter — 1 cup buttermilk, 1/2 cup vegetable oil, 1 cup hot coffee. With all the liquids, the batter was the runniest cake batter I've ever made. The frosting was a simple chocolate buttercream. Since we like intense chocolate flavors, I substituted bittersweet chocolate for the semisweet called for in the recipe and added an extra ounce of chocolate. And of course, I used Scharffen Berger chocolate and cocoa powder.

On Hungry Bear's birthday, we had dinner with a few friends at Poleng Lounge and had the chocolate cake afterwards. Dinner was very tasty at Poleng. Our favorite dish was the Filipino sisig, which is made with parts of boiled pig's head and then fried with onions and chili peppers. It's served on a sizzling plate with an egg on top. The texture of the meat reminds me of Mexican carnitas. The sisig is not on the menu, so you'll have to ask your waiter for it.

Back to the highlight of the evening, the chocolate cake. The cake was fantastic. Before making the cake, I was worried that it would be a little greasy with the use of vegetable oil. But the end result was a perfect cake texture — moist, surprisingly airy and not oily. The buttercream frosting was light, creamy and had a good chocolate taste.

Overall, the cake was pretty damn good and I would definitely use the recipe again. My only minor complaint is the use of coffee. I like how it makes the cake a darker brown color, but I believe the coffee overpowers the cocoa powder in the cake. I would like a little more chocolate flavor. Hungry Bear loved the cake, but she prefers a fudgy frosting to buttercream.

With this in mind, I'm going to try out this Cook's Illustrated old-fashioned chocolate cake recipe in the near future to compare and contrast with Ina's recipe. I can't wait for some more chocolate cake!

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As I mentioned in the last post, we had ice cream cookie sandwiches for dessert last Sunday. The cookies for the sandwich are thick and chewy chocolate chunk cookies. The cookies on their own are absolutely delicious with a glass of milk or coffee. Our friends have enjoyed the chocolate chunk cookies many times, so we decided to add a new twist and treat them to ice cream too.

The thick and chewy chocolate chip cookies recipe can be found in Cook's Illustrated's The New Best Recipe cookbook. We really like this recipe because it produces cookies that have a great chewy texture. Another reason why we like the recipe is the butter is melted as opposed to softened, so there's no pre-planning required to make the cookies.

When Hungry Bear and I make the cookies, we don't use chocolate chips, but instead create chunks by chopping bars of bittersweet Scharffen Berger chocolate. Additionally, to create a jagged surface, we break the dough ball in half, rotate the jagged halves 90 degrees and jam them back together. When you click through the slideshow, you'll see a round dough ball and one that was split in half and put back together. A round dough ball will create a cookie with a smooth surface, whereas, a jagged dough ball will produce a cookie with a nice textured appearance. This is one of the tips that you'll find at Cook's Illustrated.

Back to the ice cream sandwiches, they were great and completely over the top. The sandwich is just an excuse to eat two chocolate chunk cookies with some ice cream. I don't think we'll make ice cream cookie sandwiches again any time soon. It was just too gluttonous. But I completely enjoyed my chocolate chunk ice cream cookie sandwich last Sunday!

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On our last visit to the Scharffen Berger factory, we picked up a cookbook by the founders of Scharffen Berger, The Essence of Chocolate - Recipes for Baking and Cooking with Fine Chocolate. The recipes in the book are arranged by chocolate intensity and are contributed by the founders and chefs including Michael Chiarello, Elizabeth Falkner, Thomas Keller and Jacques Pepin.

In addition to sweet and savory recipes, there's also a brief history of Scharffen Berger and the chocolate making process. A few recipes that immediately caught my eye were chocolate pudding cakes, chocolate chocolate cupcakes, cakey brownies, chocolate chunk cheesecake and chili-marinated flank steak (with cocoa powder).

The first dessert I made from the cookbook was baked hot chocolate contributed by Heidi Friedlander, which she developed for Moxie, a popular Cleveland restaurant. I chose this recipe because it was simple to make with only four ingredients and the description in the book made me crave it.

"Baked hot chocolate is almost like having three desserts in one -- the top layer has just a hint of crispness, the center has the texture of warm chocolate pudding, and the bottom layer is just a shade thicker than the thickest hot chocolate you can imagine."

If this description doesn't get you excited, I don't know what will. My attempt at baked hot chocolate was delicious! I only achieved two distinct layers, the crispy top and the warm chocolate pudding. I believe the missing bottom layer of thick hot chocolate was due to my 6-ounce ramekins, which is smaller than the 8-ounce ramekins used in the recipe.

I also modified the recipe by substituting 72% bittersweet chocolate for semisweet, because I believe the darker the chocolate, the better. And I skipped the double broiler method and melted the chocolate and butter in the microwave, which is faster and easier. Despite only achieving two layers of chocolate goodness on my first attempt, the baked hot chocolate was very rich and a dark chocolate lover's delight!

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Scharffen Berger is a small batch, artisan chocolate manufacturer located in Berkeley, CA. As a chocolate maker, they execute every step in the manufacturing process from sourcing the cacao beans to molding the bars. I love the taste of Scharffen Berger chocolate, which is dark, rich and fruity.

Besides its superior quality, I really like Scharffen Berger because it is a small operation and is made locally in the Bay Area. I was disappointed that Hershey bought them out in 2005. My fear was the artisan manufacturing processes would be replaced by cheaper methods to produce more chocolate. I'm glad to say from a chocolate making perspective, nothing has changed at Scharffen Berger and it's still my favorite chocolate brand.

One of my favorite activities with out of town guests is to take them on the Scharffen Berger Factory Tour. It's a great outing, especially if your guests are chocoholics. Last month, I took my chocolate loving parents on the tour. The factory is just a small brick building, which means the tour takes less than an hour to complete. Most of the time is spent learning about the cacao tree and chocolate making process. The best part is the free samples.

You can kill half a day at Scharffen Berger between the tour, shopping for chocolate and eating at Cafe Cacao. The cafe is adjacent to the factory and serves both savory dishes (some with chocolate) and dessert. The Scharffen Berger factory is definitely worth a visit if you love chocolate!

Location & Hours:
Scharffen Berger Chocolate Maker - Tour Reservations
914 Heinz Avenue
Berkeley, CA 94710
Monday - Saturday: 10:00 am to 6:00 pm
Sunday: 10:00 am to 5:00 pm
(510) 981-4066
Map It

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Sunday Nite Dinner (SND) was at Jane and Mark's place this past week. Jane texted me Sunday morning and asked if we wanted to have SND at her place. This is usually how SND happens. Typically, someone wants to cook dinner and calls around to see who is available to come over.

Jane was planning on making Peruvian roast chicken and guacamole. I told her Hungry Bear and I would go to the store and pick up vegetables and make a veggie dish and surprise, surprise -- a chocolate dessert.

So this week's SND menu was created...

• Fresh Guacamole and Chips
• Peruvian Roast Chicken with Aji Verde Sauce
• Stir Fried Broccolini with Olive Oil and Garlic
• Chocolate Pudding Cake topped with Dr. Bob's Tahitian Vanilla Ice Cream

When Hungry Bear and I arrived at Jane and Mark's place, they were in the process of prepping the chicken. The recipe for Peruvian chicken with aji verde can be found in the Food Network Kitchens Cookbook. The recipe requires one whole head of garlic. Thankfully, Mark is the ultimate prep chef and his garlic mincing skills have become legendary.

The chicken is stuffed with garlic and seasoned with salt and pepper. A paste consisting of garlic, cumin, red wine vinegar, soy sauce, sugar and vegetable oil is applied to the chicken before it goes into the rotisserie oven. The chicken can also be roasted in a regular oven, but we prefer it rotisserie style.

As we waited the hour and twenty five minutes for the chicken to roast, we made fresh guacamole to snack on. I didn't follow a recipe, but this guacamole recipe is very similar in preparation. The guac and chips were delicious and we tried not to overeat. I think everyone was successful except for me. I have no self control when it comes to food. If it's in front of me, I'll eat it.

For the vegetable dish, Hungry Bear made broccolini in her signature style, which is how she prepares most of her vegetables... stir-fried in olive oil with garlic and salt. It's a very simple method, which is quick, healthy and very good. We like to let vegetables stand on their own, instead of masking them with a heavy sauce.

The best part of the Peruvian chicken is the aji verde sauce that goes on top of it. Jane made the aji verde, which is a quick mix of cilantro, Cotija cheese, jalapenos, garlic, red wine vinegar, extra virgin olive oil, water and kosher salt. There's no cooking required, just a quick puree in a blender is required.

The Peruvian roast chicken came out of the rotisserie extra moist, even the white meat. The chicken with aji verde on top is simply amazing. I love pouring the aji verde on everything... chicken, rice and broccolini!

We ended SND with chocolate pudding cake with chocolate chunks. It's a nice treat to get an extra hit of chocolate goodness from the melted bittersweet chunk.  The pudding cake was warm, chocolaty and gooey, but it was missing its usual crispy, chewy top layer. It was probably due to the variance of oven temps between my oven and Jane's... now we know.

Sunday Nite Dinner was very satisfying. Since there were only four of us, it was a pretty low key SND, but it also means more food for us and leftovers for Jane and Mark!

SNDsters: Mark, Jane, Hungry Bear, Chuck

Updated January 30th, 2008: Added a link to the chocolate pudding cake recipe.

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