Chocoholics…now is the time to start preparing your recipes for the annual Ghirardelli Chocolate Championship during the Los Angeles County Fair!

This year marks Ghirardelli’s 160th anniversary.

You’ve got just under a month to think about what you want to prepare in the challenge. The pre-registration deadline is August 3.

Focus on flavor, creativity and an easy-to follow dessert recipe featuring Ghirardelli baking products.

First and second place finishers will take home cash money: $150 and $50, respectively.

Plus, the top three finalists (and a randomly-selected entrant) will take home a Ghirardelli gift basket.

Details on the Ghirardelli Chocolate Challenge can be found here. For culinary contest info, click here or call the fair office at 909-865-4043.

To get you started, follow the jump for a sample recipe for Ghirardelli Rocky Road Cupcakes, pictured above.

Ghirardelli Rocky Road Cupcakes

2 cups Ghirardelli 60% Bittersweet Chocolate Chips, divided
8 tablespoons (1 stick) unsalted butter, cut into pieces
cup plus 2 tablespoons all purpose flour
teaspoon baking powder
3 large eggs
cup sugar
teaspoon salt
1 cup coarsely chopped walnuts
1 cup mini marshmallows

Preheat the oven to 350 degrees with a rack in the lower third. Grease or spray the top surface of the pan with nonstick spray and line the cups with paper liners.

In the top of a double boiler or in a heatproof bowl over barely simmering water, melt 1 cups of the chocolate chips with the butter, stirring frequently until melted and smooth. Remove the chocolate from the heat and let it cool to lukewarm.

Meanwhile, in a small bowl, whisk the flour and baking powder together thoroughly.

In a large bowl, beat the eggs, sugar, and salt with an electric mixer on high speed for 2 to 3 minutes until the mixture is very pale and thick.

Scrape the warm chocolate over the egg mixture and fold it in with a large rubber spatula.

Sprinkle the flour into the bowl with half of the remaining chocolate chips and half of the walnuts.

Fold just until the ingredients are blended.  Divide the batter evenly among the lined cups.

Sprinkle the tops with marshmallows followed by the remaining walnuts and the remaining chocolate chips. Bake 18 to 20 minutes until the marshmallows are golden brown.

Set the pan on a rack to cool for 5 minutes.

Run the tip of a table knife around the top of each cupcake to detach any melted marshmallow or chocolate from the pan.

Let the cupcakes cool until firm enough to remove from the pan.

Serve warm or at room temperature. Makes 12 cupcakes.