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Scharffen Berger Chocolate for Julie & Julia, and You! – Giveaway (CLOSED)

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dark_chocolateFor some people, food is just a source of energy and nutrition. For others, food is a delight to the senses. And still yet others may view food as an expression of love. Even though I’m still learning to appreciate food and all of its subtleties, flavors, and emotions – there is one food that I know exactly how I feel about, and that is CHOCOLATE. Being the “not-at-all-professional, but yet still very passionate” chocolate eater that I am, I was utterly stunned and amazed that I spent four years of college with a gourmet chocolate factory just down the street without even knowing it. Seriously, a Scharffen Berger Chocolate factory within walking distance of campus is something that should be in the college brochures.

I felt especially gourmet when I learned that I wasn’t alone in my love of chocolate. And yes, yes – I know most of us DO love chocolate, but since I don’t know how refined your chocolate palettes are, that doesn’t hold too much weight. But you know who I DO KNOW had a refined palette? Julia Child – the queen of the kitchen, the mother of house-wife friendly cooking, and apparently – a lover of Scharffen Berger dark chocolate, having once proclaimed it “America’s best dark chocolate.”

As if being a favorite chocolate of Julia Child wasn’t enough, Scharffen Berger made it’s big screen debut in the recent movie adaptation of Julie & Julia. Have you seen it? If you haven’t, you should. It’s a great movie and Meryl Streep is awesome as Julia Child. To me, Julie & Julia is a story about one woman (Julie Powell) learning about and finding herself by taking example from another (Julia Child) who had to do the same a few decades earlier. Julie Powell first learned the joy of cooking that Julia Child embodied when she baked up a delicious chocolate cream pie after being inspired by a Scharffen Berger storefront.

Sweet-CocoaJody Cook, spokesperson for Scharffen Berger Chocolate Maker said,  “It is exciting for Scharffen Berger to be a part of Julie & Julia, a production that celebrates epicurean arts, delicious food and Julia Child, who often dined with John Scharffenberger and truly enjoyed his chocolate. We hope this movie awakens the gourmand inside every viewer, inspiring them to discover the culinary possibilities of one of the world’s most delectable pleasures – Scharffen Berger chocolate.”

Scharffen Berger Chocolate was established in 1997 by founders Robert Steinberg and John Scharffenberger with the goal of using the world’s best cacao and artisan chocolate-making methods to create the richest and most flavorful chocolate.   Using proprietery (i.e. top secret) cacao bean blends, the Scharffen Berger Chocolate makers are able to create a complex, yet balanced chocolate.

Are you feeling up for a chocolate culinary challenge? Now is your chance to be inspired and to taste a chocolate that inspired both Julie & Julia in the WCatDD Scharffen Berger Chocolate Giveaway! (As a side note, when I opened the box that had the giveaway items, I almost ate all of the prizes because it smelled so good. Also, I considered making it a requirement for entrants to mail me something made out of chocolate to win this, but opted not to since I think the mailman would probably steal all of the submissions.) If you don’t want to wait or have immediate baking needs, Scharffen Berger chocolate is available for purchase online. We also have Scharffen Berger Chocolate included as part of our WCatDD Holiday Gift Pack Giveaway.

scharffen_prizeThe Prize:

Three winners will receive a copy of the book Julie & Julia, a 9.7 oz 70% Scharffen Berger Cacao Bittersweet Baking Bar, and a 3 oz. 82% Scharffen Berger Cacao Extra Dark Chocolate bar.

To Enter:

Make sure you follow the directions carefully. All giveaway entries should use the ENTRY FORM. You only need to fill out the ENTRY FORM once, unless you decide to additional earn extra entries at a later time. You can earn up to 14 entries into the WCatDD Scharffen Berger Chocolate Giveaway by doing one, some or all of the following:

Ways to Earn Entries:

Make sure you use this ENTRY FORM for your entries to count!

  1. THIS ENTRY IS REQUIRED FOR ALL OTHER ENTRIES TO BE VALID (+1): Visit the Scharffen Berger website and tell me one thing you learned about their chocolate.
  2. Post this giveaway on your blog (+3)
  3. Tweet about this giveaway using the “retweet” link at the top of this post or by tweeting “I want to be inspired like Julie & Julia in the @WCatDD Scharffen Berger Chocolate Giveaway! http://bit.ly/3ho9BQ ” (+1)
  4. Subscribe to WCatDD (+1)
  5. Follow WCatDD on Twitter (+1)
  6. Fan our WCatDD Facebook Page (+1)
  7. Follow us on Google Friend Connect (+1)
  8. Follow us using Network Blogs (+1)
  9. Add the WCatDD button to Your Site (+2)
  10. Vote for us in the Divine Caroline Love! This Site Awards (+2)

enter

The Rules:

Three unique winners will be selected at random for this prize.

Giveaway ends at 11:59 PM EST, November 17, 2009.

Visit our Giveaway Rules page for general giveaway rules that also apply to this giveaway.

Disclaimer: No compensation was given for this giveaway.

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  1. joannieME says

    I am impressed that Scharffen starts from hand-picked cacao berries from trees that take a decade to mature. No wonder the chocolate is wonderful!

    Reply

  2. joannieME says

    I am impressed that Scharffen starts from hand-picked cacao berries from trees that take a decade to mature. No wonder the chocolate is wonderful!

    Reply

  9. Bri says

    I learned “Delightful Things Happen when you explore your dark side” 😉 And that not only do I drool when I see a real chocolate bar, I drool at PICTURES of chocolate bars!

    Reply

  10. Bri says

    I learned “Delightful Things Happen when you explore your dark side” 😉 And that not only do I drool when I see a real chocolate bar, I drool at PICTURES of chocolate bars!

    Reply

  11. Bri says

    I learned “Delightful Things Happen when you explore your dark side” 😉 And that not only do I drool when I see a real chocolate bar, I drool at PICTURES of chocolate bars!

    Reply

  13. Bri says

    I learned “Delightful Things Happen when you explore your dark side” 😉 And that not only do I drool when I see a real chocolate bar, I drool at PICTURES of chocolate bars!

    Reply

  15. bleushman says

    They begin otheirur chocolate making process by sourcing and importing rawcacao beans, giving them control of quality and taste from start to finish

    Reply

  16. bleushman says

    They begin otheirur chocolate making process by sourcing and importing raw
    cacao beans, giving them control of quality and taste from start to finish

    Reply

  23. etardiff says

    Many recipes for chocolate desserts and cakes were developed and tested with chocolate that contains 60% or less cacao.I've never used 60% while baking. I think I'll try my matzo toffee topping with this stuff.

    Reply

  24. etardiff says

    Many recipes for chocolate desserts and cakes were developed and tested with chocolate that contains 60% or less cacao.

    I've never used 60% while baking. I think I'll try my matzo toffee topping with this stuff.

    Reply

  31. sheiladechantal says

    Oh yum… I learned that fermentation starts in the field. The cacao is harvested and then the babas (the seeds with the fruit on them) are removed from the pods and put into plastic gunnysacks. (Note that the empty pods are left in the field to mulch and serve as micro reservoirs for the small midges that pollinate the cacao.)The whole article was pretty cool!I follow on Google FriendI follow on TwitterI follow on Networked blogsI follow on facebook

    Reply

  32. sheiladechantal says

    Oh yum… I learned that fermentation starts in the field. The cacao is harvested and then the babas (the seeds with the fruit on them) are removed from the pods and put into plastic gunnysacks. (Note that the empty pods are left in the field to mulch and serve as micro reservoirs for the small midges that pollinate the cacao.)

    The whole article was pretty cool!

    I follow on Google Friend

    I follow on Twitter

    I follow on Networked blogs

    I follow on facebook

    Reply

  33. sheiladechantal says

    Ok…. sorry if this is a double post…. I put in my info then it registered me and I dont see the post so I will try again.I learned that fermentation starts in the field. The cacao is harvested and then the babas (the seeds with the fruit on them) are removed from the pods and put into plastic gunnysacks. It is interesting that the pods ae left in the field to fertilize the new …. very interesting and very yummy!I am a google friend followerI follow on twitterI follow on FacebookI am a networked blogger friend

    Reply

  34. sheiladechantal says

    Ok…. sorry if this is a double post…. I put in my info then it registered me and I dont see the post so I will try again.

    I learned that fermentation starts in the field. The cacao is harvested and then the babas (the seeds with the fruit on them) are removed from the pods and put into plastic gunnysacks. It is interesting that the pods ae left in the field to fertilize the new …. very interesting and very yummy!

    I am a google friend follower

    I follow on twitter

    I follow on Facebook

    I am a networked blogger friend

    Reply

  37. sue14625 says

    We grind the nibs into a rich brown paste called chocolate liquor in amélangeur-broyeur (granite mill). Then we refine the chocolate liquorwith crystal cane sugar and whole vanilla beans in the conche for up to 25 hours.this step i find very interesting they put a lot into making sure the Chocolate is just right

    Reply

  38. sue14625 says

    We grind the nibs into a rich brown paste called chocolate liquor in a
    mélangeur-broyeur (granite mill). Then we refine the chocolate liquor
    with crystal cane sugar and whole vanilla beans in the conche for up to 25 hours.
    this step i find very interesting they put a lot into making sure the Chocolate is just right

    Reply

  39. sue14625 says

    We grind the nibs into a rich brown paste called chocolate liquor in amélangeur-broyeur (granite mill). Then we refine the chocolate liquorwith crystal cane sugar and whole vanilla beans in the conche for up to 25 hours.this is fascinitaing to me most companies do go this far to ensure the Chocolate is just right

    Reply

  40. sue14625 says

    We grind the nibs into a rich brown paste called chocolate liquor in a
    mélangeur-broyeur (granite mill). Then we refine the chocolate liquor
    with crystal cane sugar and whole vanilla beans in the conche for up to 25 hours.
    this is fascinitaing to me most companies do go this far to ensure the Chocolate is just right

    Reply

  42. Tara says

    I learned that Before it was cultivated, cacao grew wild in Central and South America.

    Thank you 🙂
    Tara
    cloudspassby78 (at) yahoo (dot) com

    Reply

  70. Tara says

    I learned that Before it was cultivated, cacao grew wild in Central and South America.

    Thank you 🙂
    Tara
    cloudspassby78 (at) yahoo (dot) com

    Reply

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