LOL! I couldn’t think of a good title for this post, I just kept thinking, “Man! They have a long name.” So, there ya’ go. 
Scharffen Berger Chocolate is a more expensive line, but it is really yummy! I was sent some cocoa powder and baking bars to use in whichever recipe I chose. I went with:
DELUXE DOUBLE-CHOCOLATE COOKIES
INGREDIENTS
- 8 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate
- 1 cup plus 1 tablespoon all-purpose flour
- ½ cup plus 2 tablespoons SCHARFFEN BERGER Natural Cocoa Powder
- 2 teaspoons baking powder
- ½ cup unsalted butter at room temperature
- 1 cup plus 2 tablespoons sugar
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
PREPARATION
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
Melt the Scharffen Berger chocolate in the top of a double boiler or in a stainless steel bowl set over simmering water. Be sure that the water does not touch the bottom of the bowl. When the chocolate is melted, remove from the heat.
Stir together the flour, cocoa powder, and baking powder. Set aside. Using a standard mixer with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the sugar and mix until the mixture is completely smooth and soft. Add the eggs, one at a time, mixing well after each addition. Scrape the sides of the bowl as needed. Beat in the salt and the vanilla, and then add the melted chocolate and beat on low speed until incorporated. Add the milk and beat until combined. Finally, add the flour mixture and beat on low speed until incorporated.
Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 1 inch apart. Bake the cookies until they are just barely firm on top when lightly touched but are still very soft underneath, about 7 minutes. They will get firmer as they cool. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for several days.
OMG! YUM! I really don’t know what else to say, it is darn good. My husband and I went to the Dominican Republic years ago and watched the whole cocoa making process then tried some. You just can’t beat fresh and handmade…. Scharffen Berger comes pretty darn close!
Two lucky winners will each receive 1 baking bar and 1 cocoa powder! (20 dollar value each)
REQUIRED: Visit the Scharffen Berger website, look around, then come back and leave me a comment telling me something you learned or want to try.
BONUS #1: Like Scharffen Berger on FaceBook
BONUS #2: Follow Scharffen Berger on Twitter then tweet about this contest. The easiest way is to click the RT button at the top of this post.
Other bonus entries:
#1. Spread the word about this review by: email, forums, blogging, twitter, Digg, or putting the link in a meme. (one entry per thing done)
#2. Follow my blog.
#3. Subscribe to my RSS feed.
#6. Put my button on your blog.
#7. Leave a comment on any other post (excluding giveaways!) Be sure to leave a comment here saying which post.
CONTEST ENDS: JULY 23rd at Midnight CST
OPEN TO: USA and CANADA
About Kelli
I wanna try the 62% Cacao Semisweet baking bar.
I have always heard of Cacao Nibs Pouch (Roasted, Hulled and Crushed Cacao Beans), but have never seen them or tried them. Very interesting!
I follow you-carol lewis.
Subscribe to RSS feed.
Follow on Twitter!~dresdenrain.
Like you on FB-carol yerby lewis.
Like Scharffen Berger on FaceBook-carol yerby lewis.
I follow Scharffen Berger on Twitter and tweet!~http://twitter.com/dresdenrain/status/19375713774
I learned that even under the best of circumstances, the loss of cacao to disease and pests is 30% or more.
I follow your blog!
I subscribe via feed.
I learned that the cacao plant takes approximately five years for a tree to begin bearing fruit, and its useful lifetime is about thirty years.
I’m a follower.
I’m a Bloglines feed subscriber
I would like to try the Chocolate Variety 12-Pack (4 Semisweet, 4 Bittersweet and 4 Extra Dark), 2.1 oz.
I like SB in FB
I follow SB on Twitter
Tweeted!http://twitter.com/wiscorapids/status/19393263301
follow you on FB
follow you on twitter
I’d love to try the Bittersweet Chocolate Baking Chunks (70% Cacao).
Amina – 65% Cacao Single Origin Dark Chocolate