Junior League of Boca Raton - May Bridge 2009

Chocolate Decadence Raises over $45K by Kelli BloechingerOn an unusually chilly evening inFlorida, the 8th Annual ChocolateDecadence drew more than 600 attendeesto sample the finest chocolate -hot and cold! - from more than 30restaurants! Our attendees enjoyedculinary demonstrations from six of thearea’s finest chefs in a Miele kitchen.Rock With U Entertainment kept theaudience entertained as the night progressed.Almost Joon delighted theaudience with their classic rock cover songs. Even in the chillyweather, our attendees feasted and danced the night away!As the Junior League year comes to an end, the ChocolateDecadence committee would like to thank everyone who attendedChocolate Decadence. We were able to raise nearly$45,000 to support the community projects of Junior League ofBoca Raton. With a challenging economy, we would not havebeen able to raise this money without the generous donationsfrom our sponsors: The Dermatology and Aesthetic Institute,Rock With U Entertainment, Paradise Bank, One ThousandOcean, Altier Jewelers, Plastridge Insurance, Exquisite Events,Almost Joon, Michael Anthony Photography, Law Office ofDavid Kovari, Melissa and Jay Whelchel, Susan and JohnWhelchel, Ed and Sue Deiner, RRA, and Harlee Ann Samuels.Also, congratulations to the JLBR new members for planning afabulous pre-event, Mix & Melt: An Amateur ChocolateCompetition. Below is the award winning recipe for DecadentChocolate Mocha Brownies by Cindy Krebsbach, which wonBest Overall.We look forward to seeing you again next year at the 9th AnnualChocolate Decadence!Decadent Chocolate Mocha Brownieswith Frosting24 oz Chocolate Chips, 2/3 cup Butter, 1cup sugar, 4 eggs, 2 tsp vanilla, 2 cups flour1 tsp baking soda, ½ tsp salt, 3 tbsp coffeepowder, 1 cup chopped nuts*Melt the 12 oz of chips and butter, pour into large bowl of electricmixer. Beat in sugar, eggs, and vanilla. Add flour, bakingsoda, salt and coffee powder. Stir in: 12 ounces chocolate chipsand chopped nuts. Pour in greased and floured 9x 13 pan.Bake for 35-40 minutes at 375 degrees. Cool fully.Frosting:12 oz of chocolate chips, 4 tbsp unsalted butter, 1 cup of heavycream, 2 tbsp coffee liqueur.Bring butter and heavy cream to a boil, remove from heat andadd 12 ounces of chocolate chips, stir until melted. Stir in coffeeliqueur. Pour into small mixer bowl and beat. Cool in therefrigerator until consistency similar to sour cream. Beat untilstiff. Spread on brownies.30 chocolate news