Equal Exchange has just launched a new chocolate bar called the Extreme Dark 88% chocolate bar. It is perfect for anyone trying to reduce their sugar intake, following a Paleo or low-carb lifestyle, or anyone who simply enjoys baking with dark chocolate! I've tasted it, and I'd say its citrusy flavor hits full force, with a rich bitter cocoa-fudge taste that is rounded out by the sweet flavor of vanilla. The chocolate is organic and made with a blend of cocoa beans grown by Equal Exchanges partners in the Dominican Republic, Peru and Ecuador.
Sure, you can buy this bar from a variety of retailers all through the U.S., or purchase it directly off the Equal Exchange website, but why not try to win it? That's right my American friends, I've partnered up with Equal Exchange to give away a case of 12 Extreme Dark chocolate bars to one lucky winner! That's 12 opportunities to bake with it, eat it, or share it with your friends!
The contest is now closed. The winner is.... Karen Herzog! We will be contacting you to get all your details so Equal Exchange can send you the prize. Congratulations!
Thanks to everyone who entered the contest! Stay tuned for more chocolaty contests on this blog soon. And don't forget to scroll down for a delicious chocolate icing recipe.
a Rafflecopter giveaway
The contest starts May 14th, at 12:00 a.m. and lasts for one week, so get your entries in now!
And if you happen to pick up a bar at your local retailer, below you will find a great recipe to try to make your desserts all natural and healthier, while still full of delicious chocolate flavour. I have developed a few recipes with the Extreme Dark bar, and I intend to share another one with you next week before the contest is over, so stay tuned! In the meantime, you can make dark chocolate ganache or truffles with this 88% chocolate bar (click here for recipe), or the icing recipe below.
Organic Chocolate Icing
(no-cane sugar chocolate icing made with finely ground organic coconut sugar)
- 1/3 cup butter, chopped into 1/2" cubes
- 1 bar, broken into squares
- 250 coconut sugar (and blender or single-blade coffee grinder) or icing sugar if you are not concerned about cane sugar (preferably organic)
- 1/4 cup grapeseed or coconut oil
- vanilla bean, pinch of ground or the scrapings from one bean (optional)
1. Place the butter and chocolate into a medium-sized heat-proof bowl. Either place over a double-boiler or melt in the microwave for 50 seconds. Stir just until smooth and remove from heat (do not let this overheat, or your cocoa butter will separate and may not come back together). Set aside to cool for 30 minutes. If it 'sets' or appears solid or thickened, this is okay.
2. While your chocolate is setting, place your coconut sugar (or granulated organic cane sugar, if using) into your blender, smoothie maker or coffee grinder. If you have too much to fit, do this in two or three parts, keeping a bowl close to place the ground sugar into. Grind the sugar until very fine, until it is powdery like icing sugar.
3. Using a hand mixer (or transfer chocolate to a stand mixer bowl), beat in the icing sugar, one third at a time. As it thickens, add the oil and continue to beat until the icing is fluffy. Add the vanilla, if using.
4. Spread between layers of a cake or on top of a cake, or place in a decorator bag and decorate a cake or cupcakes with it!
Place the icing on top of your favourite cake recipe. I kept it healthy, low sugar, and gluten free by making the Paleo Banana Snack Cake by Detoxinista, and topping it with a dollup of icing.
Freeze in a sealed container for up to size months and simply bring back to room temperature to use. Can be frozen in the decorator bag (sealed inside a freezer bag) You can re-whip it if necessary.