Better Luck Next Time...

The results for the 2008 Scharffen Berger Chocolate Adventure Contest (http://www.chocolateadventurecontest.com/) have been posted. I didn't place this time. Looking at the results for the 2007 and 2008 contests, it seems to me that I didn't think far enough outside the box with my entries. Of course, I only had about 60 hours to throw the three entries together. I will enter again this year (after October 1st), and will definitely get wilder with my entries. Here is a copy of my beverage entry...

COCOA D'ANNAM

Spiced Simple Syrup:

1 cup cold water

1/2 cup palm sugar, crumbled, chopped or grated

1 whole strip Saigon cinnamon

1 whole star anise

15 peppercorns

Pinch of salt

The Cocoa:

1 cup spiced simple syrup (see above)

3/4 cup Scharffen Berger unsweetened Natural Cocoa Powder

2 cups half-and-half

1 cup coconut milk

1/4 teaspoon pandanus extract

1/4 cup cream sherry (optional, but recommended)

1/2 cup heavy cream

2-ounce segment of Scharffen Berger 62% Cacao Semisweet Chocolate Baking Bar

4 whole star anise pods

Place all simple syrup ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Turn the heat to low and stir constantly until the sugar is completely dissolved, and the spices have had time to flavor the syrup, about 5 minutes. Remove from the heat and pour through a fine mesh strainer into a large glass measuring cup. (If not using the syrup right away, let cool to room temperature. The syrup can be made ahead and stored, in a sealed container in the refrigerator for up to a week.). Makes about 1 1/4-1 1/2 cups.

Place the warm syrup (reheat if made ahead of time) in a small saucepan and add the Scharffen Berger cocoa powder. Whisk until the cocoa has melted into the syrup and the mixture is smooth. Turn the heat under the pan to medium. Slowly add the half-and-half and coconut milk to the pan, whisking continually until smooth and combined. Add the pandanus extract. Continue to occasionally stir the cocoa until it is hot and steaming. Do not boil. Remove from the heat. Add the cream sherry (if using) and stir to mix.

Place the heavy cream in a high-sided bowl and whip with a hand-held blender until somewhat thickened and frothy.

Divide the cocoa between four mugs. Top with a dollop of heavy cream, garnish with a star anise pod, and grate a little Scharffen Berger semisweet chocolate over the top. Serve immediately. Four servings.