Lindt Excellence 50% Competition – Take a photo of 50

For chocolate lovers who think dark chocolate is not for them, the talented Master Chocolatiers at Lindt have come up with Lindt Excellence 50%! The perfect introduction to dark chocolate.

Lindt Excellence 50%, will be officially launched at Taste of Dublin June 11th-14th. The Lindt Excellence range is available in all good stores nationwide RRP €2.29. To promote that, we have a competition.

To be in with a chance of winning VIP tickets to Taste of Dublin, the exclusive ‘Lindt Chocolate Passion’ recipe book (recipe below from it) then take a photo with 50 in it and leave a link to that photo in the comments below. You could take a photo of a 50 cent album or a photo of an old 50p for example, the number 50 bus or the numbers 5 and 0 on a fridge. Use your imagination and link to it below. All entries will be added into a blogger hat and picked out randomly.

To win some Lindt Excellence 50% chocolate then answer this question in the comments
Lindt Excellence 50% will be launched at Taste of Dublin

A) True
B) False

All correct replies will be stuck into a hat and their names selected. 10 bars up for grabs.

Classic Chocolate Brownies Recipe – Taken from ‘Lindt chocolate Passion’

The success of a brownie depends not only on the ingredients, but also on not over baking it.

Ingredients:

• 3 bars (3.5 ounces/100grams each) Lindt Excellence 50% or 70%
• 75 grams butter
• 3 eggs
• 150 grams sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 120 grams flour
• 150 grams chopped walnuts

Method:

• Preheat oven to 350°F (180°C).
• Grease an 8 x 8-inch square baking pan and line with parchment paper.
• Melt the chopped chocolate and butter. Stir constantly.
• Remove from heat and let cool slightly.
• Beat together the eggs, sugar, vanilla and salt until well combined.
• Add the melted chocolate and beat gently by hand or on a low setting on a mixer until evenly incorporated.
• Add flour and walnuts and mix until just combined.
• Pour the mixture into prepared pan and bake for approximately 20 minutes.

Yield:
Approximately 25 small brownies.

Tips:
Dust with powdered sugar after cutting or serve with vanilla ice cream.
Substitute pecans or almonds for the walnuts
Store in an airtight container