FOUNTAIN, COLO. -- Teri Smith of Fountain was a top finalist in the Ghirardelli Chocolate Championship at the Colorado State Fair for her Cordial Cups, a chocolate covered sweet cherry.- This was Teri’s first time entering the contest at the State Fair!
- Teri got the inspiration from her husband’s favorite Christmastime dessert Cherry Cordials. Teri calls her Cordial Cups a yummy little cup of gooey goodness! Teri is a retired teacher and she enjoys baking and entering recipe competitions.
- Ghirardelli is celebrating its 160th Anniversary! Contestants’ marked this momentous milestone by making their most memorable entry, from trendy new creations to historical family favorites. The focus was on flavor, creativity and an easy-to-follow recipe. The goal was to make recipes fun, festive and eye-catching. First and second place finishers won $150 and $50 each. Plus, the top three winners and a random contestant each took home a Ghirardelli gift basket.
- Check out www.ghirardelli.com for your own recipe ideas.
Ghirardelli Chocolate Championship
Teri Smith of Fountain, Top Finalist, 2012 Colorado State Fair
Cordial Cups
1 (12 ounce) package Ghirardelli Semi-Sweet Chocolate Baking Chips
24 dark sweet cherries, pitted
1/2 cup butter, softened
1/4 cup powdered sugar
1 tablespoon vanilla
1/4 teaspoon cherry extract
1/4 teaspoon salt
1 cup flour
1/2 cup Ghirardelli Sweet Ground Chocolate and Cocoa
1/2 cup Ghirardelli Classic White Chocolate Baking Chips
Place the Ghirardelli semi-sweet baking chips in a microwave safe bowl. Heat at 50% power for 1 minute. Remove bowl from microwave and stir well until the chocolate begins to cool. Return to microwave and heat for 30 seconds at 50% power. Repeat this process until the chips are melted and the chocolate is smooth and creamy.
Line a cookie sheet with parchment paper. Dip the cherries in the melted chocolate then place on the paper to allow to set. (Frozen cherries help the chocolate set more quickly.)
Preheat oven to 350 degrees and generously butter a mini tart pan. In a large bowl, beat butter until almost white. Sift in powdered sugar and cream on high speed until well blended, scraping bowl occasionally. Add vanilla, cherry extract, and salt and blend.
Sift flour and Ghirardelli sweet ground chocolate and cocoa together and gradually beat into butter mixture until a soft dough forms.
Divide the dough into 24 balls (about 1/2 ounce each). Flatten each ball between two pieces of wax paper to about a 2-1/2 to 3-inch disk. Place each disk into a tart. Bake about 8 minutes. Cookie should be bubbly and just barely beginning to bread. Remove from oven and let cool 10 minutes.
Remove tarts from pan and place a chocolate cherry into the center of each tart. Let cool thoroughly. Melt the Ghirardelli classic white chocolate baking chips as described above. Drizzle decoratively over each cup. Let set before serving.
Yields: 24 cups
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