“The Hilton Chocolate Creation Recipe Contest allowed us to highlight the incredible culinary diversity consumers can find at Hilton’s restaurants across the globe,” said Hans Brosbol, director of food and beverage – Hilton Hotels. “The 50 unique entries demonstrate creativity, exceptional talent, and a deep appreciation of local flavors and palates.”

Each chef was asked to use a high-end chocolate to create a unique dish. Contestants submitted a recipe and photograph of the finished product. The 50 entries were judged on the basis of presentation, perceived ease of production and flair and whittled down to 15 finalists. The 15 finalists’ dishes were prepared and tasted by five judges. The winning entry was selected based on presentation (“wow factor”), ease of production and overall taste and quality.

Other finalists included a Chocolate Moscato D’Asti Mousse from the Hilton Austin, a Grand Couva Chocolate Tropical Mango Exotica from the Hilton Trinidad & Conference Center, and a Chocolat Soupe from the Hilton Lac Leamy in Montreal.

THE WINNING RECIPE:

Derryck Adam’s Cappuccino Chocolate Delight

Ingredients (makes 12 servings):

• 1 slice: chocolate sponge
• 4 each: egg yolk
• 2 oz: sugar
• 8 oz: cream cheese
• 3 cups: heavy cream (whipped)
• 1 oz: Myers Original Dark rum
• 2 oz: coffee espresso
• 8 oz: Godiva white chocolate
• 1 cup: heavy cream
• 12 lb: Godiva dark chocolate
• 1 oz: raspberry puree
• 1 oz: mango puree
• 1 oz: granulated sugar

Directions:

Whip egg yolk until fluffy. Cook two ounces of sugar to a soft ball and add it to the egg yolk. Melt the white chocolate with the coffee and fold it in the cream cheese and whipped cream. Arrange the sponge in a cake mold and soak the sponge with the rum. Pour the mix in the cake mold and freeze it.

How to make a ganash:

1 cup of heavy cream and bring it to a boil, then add 12 oz of dark chocolate.

When the cake is frozen take it out of the freezer and cut it into 12 slices.