2010-08-12 / Local & State

2010 Special Baking Contest Hershey Cocoa Classic

Fulton County Fair is calling all bakers for the 2010 Hershey’s Cocoa Classic baking contest to be held on August 16, 2010, at the Fulton County Fair. The contest is cosponsored by The Hershey Co. and the Pennsylvania State Association of County Fairs.

More than 110 fairs across Pennsylvania will offer cash prizes for the best cake and tastiest cookies, brownies or bars in the youth category. Fulton County Fair contest is a preliminary competition that leads to the selection of the final Hershey’s Cocoa Classic Blue Ribbon winner held each January at the Pennsylvania State Farm Show. First-place winners at the Farm Show will be awarded a cash grand prize of $500 for the winning cake recipe and $250 for the winning cookie, brownie or bar recipe.

The rules for Fulton County Fair contest are as follows:

Cocoa cake contest rules:

Open to any individual who is a Pennsylvania resident; one entry per person.

Entry must be a layered chocolate cake made from “scratch” and frosted (no mixes).

Cake recipe: A minimum of 1/4 cup of Hershey’s cocoa must be used and listed as “Hershey’s cocoa” in the cake part of the recipe.

Frosting/drizzle: If frosting is chocolate, and if a chocolate drizzle is used, Hershey’s cocoa must be used and listed as “Hershey’s cocoa” in the frosting/drizzle parts of the recipe.

If candy, chocolate, or flavored baking chips products are used, they must be Hershey’s, Reese’s or Heathbranded products, and listed with their brand name in the recipe.” (See www.hersheys.com for complete product list.)

The entire cake entry must be submitted for judging on cardboard or a disposable plate.

Recipe(s) must be submitted with the entry, printed on one side of 8-1/2-inchby 11-inch paper. Recipe must list all ingredients, quantities and the preparation instructions. Entrant’s name, address and phone number must be printed on the back side of all the pages.

Refrigeration is not available at the fair or PA Farm Show. Entries that require refrigeration after baking must indicate so in the recipe. Those entries will not be sold, auctioned or otherwise distributed for consumption after judging for food safety reasons.

Judging criteria: Flavor 30 points

Texture 25 points

Inside characteristics 20 points. Outside characteristics 15 points

Frosting 10 points

Prizes first – $25; second – $20; third – $15

Cookie, brownie or bar contest rules

Exhibitor must be an in- dividual (age 8 through and including 18 years only) who is a Pennsylvania resident; one entry per person.

Entry must be a plate of six (6) cookies, brownies or bars made from “scratch” (no mixes).

Cookie, brownie or bar: A minimum of 1/2 cup of Hershey’s baking chips (any variety) must be used and listed as “Hershey’s” plus the name of the specific chip variety in the cookie-browniebar part of the recipe.

Frosting/drizzle: If chocolate frosting or chocolate drizzle is used, Hershey’s cocoa must be used and listed as “Hershey’s cocoa” in the frosting/drizzle part of the recipe.

If candy, chocolate or flavored baking chips products are used, they must be Hershey’s, Reese’s or Heathbranded products, and listed with their brand name in the recipe.” (See www.hersheys.com for complete product list.)

Entry must be submitted for judging on a doily set on top of a cardboard or a disposable plate.

Recipe(s) must be sub- mitted with the entry, printed on one side of 8-1/2-inchby 11-inch paper. Recipe must list all ingredients, quantities and the preparation instructions. Entrant’s name, address and phone number must be printed on the back side of all the pages.

Refrigeration is not available at the fair or PA Farm Show. Entries that require refrigeration after baking must indicate so in the recipe. Those entries will not be sold, auctioned or otherwise distributed for consumption after judging for food safety reasons.

So dig out that favorite chocolate recipe and give it a try. You could be this year’s Hershey’s Cocoa Classic winner. For more information obtain a Fulton County Fair Premium Book at a local business or at the fair office on August 15-16. All entries must be submitted by August 16th by 3:00 p.m.

Return to top