Microsoft Store
ABOUT THE KAROLINA CHOCOLATE RECIPE CONTESTS: • Each month between now and December 31, 2012, you will have one month to submit recipes. • Each recipe must state which cacao percentage was used and why. JUDGING CRITERIA: One (1) Grand Prize winner will be selected by a panel of qualified judges, whose decisions are final and binding on all matters related to this Contest, within 20 days of the end date of the Contest Period, from among all eligible entries received during the Contest Period. • Judging for which entrant with the best recipe will be based on the following judging criteria: (a) originality; (b) complexity of flavor profile; and (c) presentation. • The entrant with the highest score will be deemed the Grand Prize winner. In the event of a tie, the entrant with the highest score in the taste/flavor criteria from among the tying entrants will be deemed the Grand Prize winner. Potential Grand Prize winner will be notified by telephone or email within approximately one (1) week following winner selection. • A Karolina Chocolate Recipe Book will be created by our winners! The winner’s bios will be listed along with their recipe. All winning recipes will be available on this blog. • PRIZE AND APPROXIMATE RETAIL VALUE (“ARV”): One (1) Grand Prize - $150.00, awarded in the form of Sponsor-specified Karolina products and one Karolina Chocolate Recipe Book when completed and published. SEE OFFICIAL CONTEST RULES AT THE BOTTOM OF THIS PAGE Send all entries to: contest@karolinacacao.com







FA

FavorAffair.com (The Shops at 24Seven)

Friday, July 23, 2010

HURRY AND GET YOUR CHOCOLATE RECIPES IN!

Almost the end of the month so get your chocolate recipes in. You have till 11:59 PM PST 7/31/2010. If you have any questions or concerns about the contest you can check out our rules and regulations at the bottom of the blog section. Have fun with your recipes and good luck!
Posted by Karolina at 3:22 PM
Labels:

Sunday, July 11, 2010

Macarons the new cupcake? Get out! No, really, get out.

In comparison, the macaron is as popular in France as the chocolate chip cookie is in U.S.A. There is a lot of buzz being created about these delicate confections, but trend they are not.





In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the "Gerbet" or the "Paris macaron" and is the creation of Pierre Desfontaines of the French pâtisserie Ladurée,composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.
Posted by Karolina at 12:26 PM
Labels:
Subscribe to: Posts (Atom)