A little something for you

September 9th, 2009  |  40 Comments

Valrhona-chocolate-bars

I apologize in advance. I’m about to get someone hooked on this excellent dark chocolate. Here are 5 bars, totaling 13 oz, which should be enough for most recipes and some nibbling on the side. Since I’ve been carrying on so much about Valrhona, I figured it would be a great first giveaway. It’s a little thanks for being among the first readers of my young blog. I’m thrilled to have “met” you.

Anyone can win. All you have to do is leave me a comment below about what you might make with this chocolate and I’ll select a random number to determine one winner. This will be open until midnight (Eastern Time), September 12, and I’ll announce the lucky recipient soon after.






40 Responses to “A little something for you”

  1. MicaBA says:

    I would make a very simple ganache and cover strawberries with it, or drizzle it on some pound cake.

  2. Melissa in MI says:

    I’m such an sucker… I’ll be making a sinful chocolate frosting for my mother-in-laws birthday cake, which is the same date as my daughters… I think I should be focusing more attention on my daughter’s but I think she might want to make her’s herself. (she’s 4 – we start baking young at our house!)

  3. Hélène says:

    I love chocolate so much… I would make a cake, or brownies, or a sauce.

  4. Lori says:

    brownies and a chocolate souffle. and chocolate sauce, if i have enough. because chocolate + chocolate is double good.

  5. Farihah says:

    Gosh I’m a really novice baker, so I’d probably change my mind…but I would like to try dark chocolate cupcakes with a simple chocolate butter cream and perhaps a chocolate chunk inside. (:

  6. jess says:

    my bff is a brewer and makes this amazing rich dark coffee beer. i would love to make some beer brownies with this chocolate! dark and rich, perfect as we head into fall!

  7. Heather says:

    Truffles…chocolate on top of chocolate….mmmm

  8. Kat says:

    French silk pie, or maybe something coming up in a Daring Bakers challenge? One just can’t ever go wrong with chocolate!

  9. What a lovely giveaway! you are very generous to share such chocolate! I’d make a simple ganache as a means to preserve it’s authentic chocolate flavour!

  10. Dan says:

    I’d put it in a nice mousse so you can really taste the chocolate

  11. Michelle says:

    Ooooh. I can’t decide! It’s too much pressure! : ) I’m leaning towards some kind of dark, rich brownie or cake though. That might change tomorrow, but I surely appreciate the chance to win.
    ~Michelle

  12. Lisa says:

    Ooooh… I’d make a dark chocolate souffle. And probably save some of it for a hard day, when I’d nibble on it and drink some pinot.

  13. Beth says:

    I would make a chocolate croissant bread pudding for my quilt group… September is the month I host. I think I will make the bread pudding whether I win the bars or not! Thanks for all your baking inspiration!

  14. Felice says:

    I think there would be some serious nibbling at my house but I would try and save some for a chocolate souffle.

  15. ~carolyn~ says:

    wow, so many recipes are swirling in my head!!

  16. Irene says:

    Oh, how I love Valrhona!!! I’d love to make a chocolate filling for some chocolate cupcakes with strawberry buttercream I’m making for a friend’s baby shower two weeks form now.

  17. Sally says:

    Caramel slices. My guilty pleasure.

  18. Jess says:

    I’m gonna make some fudgy brownies!

  19. ooooh! pick me! pick me! I’d probably stash it away in my secret chocolate hiding spot and take a nibble once in a while. Or I’d finally learn to make croissant dough and make pain au chocolat – maybe you could teach us how?

  20. Asha @ FSK says:

    Why apologise?! Chocolate is one of natures best gifts … :)))) Now, I have all 10 fingers and toes crossed so I win.!!!! :D

  21. Kate says:

    oh my! i’d make a maida heatter chocolate cake…

    mmm….

  22. Judith says:

    Who says no to free chocolate? I would likely make some really quality brownies…

  23. Erin Brooks says:

    Oh gosh I would make myself a chocolate mosaic cheesecake for my B-day on sat! MMMM

  24. Claudia D. says:

    I would make a wonderful, decadent Flourless Chocolate Cake with it. Second best way to enjoy good chocolate (after eating the actual chocolate bar as-is!)

  25. Elizabeth says:

    I think the first thing I would make are those toffee bars you made the other day. They look right up my alley! And then with the rest I would eat a bar myself, give one to my mother and then make dark chocolate oreo cream cake. Oh the possibilities!

  26. I’m addicted to chocolate. My favorite is chocolate mousse, can’t say no to this one! Valrhona is THE best chocolate for baking. Irina, have you ever taken a class at Valrhona’s Ecole du Grand Chocolat? I’ve always wanted to attend some classes when I was living in France.

  27. Pam says:

    I have to choose!?!? I’m thinking toffee brittle, buckeyes, chocolate log rolls, all Christmas treats for when my daughter comes to visit!

  28. Jessica says:

    I would make a chocolate mousse, with chocolate chunks and pieces of strawberries in it…..hummm :)

  29. Ramya Kiran says:

    Wow, for a chocolate lover like me.. i would love to make nutty chocolate brownies.. Yum yum!

  30. Sarah says:

    Hmmm, Valrhona, eh? I’ve heard quite a bit about this chocolate and haven’t had the opportunity to try it. But, being the fan of sinfully delicious milk chocolate that I am, I’d probably melt a bar over boiling water and whisk in some good heavy cream or whole milk and maybe just a teensy splash of vanilla and a dusting of sugar and have some really good hot cocoa. It’s cold and wet and raw today and I’m very much in an autumn-y mood.

    As for the rest? Creamy puddings and chocolate chunk oatmeal cookies, methinks.

    64% sounds like a good ratio – enough to be dark, but not so much that it’s bitter and fat-less. : ) ‘Cause lord knows I love me some fat! : D

  31. cookienurse says:

    I love Valrohna! I would use it in cupcakes or cookies!

  32. Marilynn says:

    I would make Zingerman’s Funky Chunky Dark Chocolate cookies with fresh ground coffee thrown into the batter. It’s my personal favorite chocolate chip cookie recipe. :)

  33. Ilona says:

    I adore your blog and if I win, I will make a dark chocolate risotto with coffee liqueur and creme fraiche! It’s a dish that’s very dependant on the quality of the chocolate and where I live it’s kinda hard to get my hands on really awesome dark chocolate, so.. :)

  34. Gala says:

    Lots of luck with your blog, love the stuff you post and thank you for commenting on my blog.

    I would probably make a chocolate tart, some classy chocolate chip cookies and eat a few (A LOT) cubes on their own!

  35. One says:

    I would use the chocolate to make a recipe for Peppermint Patties that I have yet to try out!

  36. Lauren says:

    I’ve never had Valrhona chocolate, but have heard such great things about it! I adore dark chocolate, so I would eat a fair bit of it on its own, and then make some delicious gluten free pastries with whatever was left =D.

  37. Xiaolu says:

    OoO I wonder if Valrhona could really live up to all the hype. I’d love to find out 8). I think it’d really shine in the Boca Negra chocolate cake posted by Dorie on Serious Eats.

  38. Angela says:

    I would defintely make Nanaimo bars…the restaurant I work for recently took Nanaimo bars off of their menu because they’re trying to cut down on trans fat in their food products…The next week all I was subjected to were numerous complaints from customers about how Nanaimo bars were part of British Columbia’s character, and what we were supposedly “famous” for. A few weeks later, I guess someone from head office got the message. They were back; these little bars of heaven. The dark chocolate would make for a fantastic top layer for this dessert!

  39. Danielle says:

    Besides wanting to *make* out with it…I have a serious thing for chocolate! I would make a ganache for truffles and then roll them in sea salt, nuts and maybe toffee (all seperate) or spread it between short bread cookies and make little sandwiches! mmmm Now I am really hungry!

  40. PastryPal says:

    Hi Jackie — I agree, Valrhona is excellent for baking. And yes, I had the opportunity to take some classes at Valrhona’s Ecole du Grand Chocolat. Those classes were priceless. If you ever get the opportunity, do not say no!

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