To all the home bakers and professionals who donate to this much-loved Bisbee event – thank you! In case you have questions about the procedures for baking and delivering chocolate to the tasting, please see our Q&A below. Your support is much appreciated.
Q. What type and size of chocolate should I bring?
A. The sky’s the limit in terms of your creativity, but we do ask that you cut your desserts into tasting-size pieces (e.g., brownies 2″ x 2″, cookies 2-2.5″ in diameter, truffles no bigger than a ping pong ball, cakes sliced 1.5″ thick). Sheet cakes are much easier for us to cut and serve than layer cakes – and please don’t bring anything that has to be refrigerated as we have nowhere to keep it cool. We want to make sure that your beautiful baked goods are shown off at their best.
Q. Do you accept gluten free desserts or desserts containing nuts?
A. Yes – our ticket holders really appreciate gluten free offerings – please mark it as gluten free when you deliver it to us. And we ask that if you deliver a dessert with nuts, please let us know, as many people are allergic.
Q. Is there refrigeration available?
A. Sadly, no. So please don’t bring us a fabulous creation that has to be refrigerated, because it will be ruined by the time people arrive for the Tasting – our apologies.
Q. How should I deliver my chocolate?
A. Please bring your contribution on something disposable, as we will be providing trays for the desserts. It’s very difficult to keep track of trays to return them to you, so please try to conform to this disposable rule. If you absolutely have to have your tray back, please mark it with your name and telephone number.
Q. Where and when should I deliver?
A. Please bring desserts to Central School, 43 Howell Avenue, Old Bisbee, between 11:00 a.m. and 2:00 p.m. If you deliver earlier, there may not be anyone there to receive your chocolate; if you deliver later, it’s very difficult for the volunteers who are traying the chocolates to set up tables and plate chocolates in time for the event. Thanks for your understanding.