Baking for the Experience: My Guittard Chocolate Passion Entry at the California State Fair

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One of my favorite parts of every summer is entering the Food Competitions at the California State Fair. There’s something so inspiring about seeing hundreds of talented bakers, cooks, and makers all sharing their passion through food. Whether it’s pies, cookies, breads, preserves, or specialty categories, the Fair celebrates creativity and craftsmanship in such a welcoming way.

This year I entered the Guittard Chocolate Passion Special Competition, and as someone who has baked with Guittard chocolate for years, I couldn’t resist.

The competition centered around Guittard’s own Chocolate Chiffon Cake recipe. Competitors were asked to follow the recipe while having the opportunity to create their own signature blend of Guittard cocoa powders. I loved that little bit of creative freedom—it allowed each baker to put their own spin on an already wonderful recipe.

For my version, I stayed true to one of my longtime favorites: Guittard Organic Natural Cocoa Powder. It has such a clean, rich chocolate flavor that I use often in my own baking. But I decided to replace about 25% of the natural cocoa with Guittard Cocoa Rouge. The result was exactly what I had hoped for. The Natural Organic Cocoa brings a bright, classic chocolate flavor, while the Cocoa Rouge contributes a deeper, darker cocoa note with a wonderfully smooth finish. Together they created a beautifully balanced chocolate profile that was rich without being overpowering.

Once the chiffon cake had cooled, I wanted to protect its delicate texture while it waited to be judged. I made a light whipped chocolate ganache using a blend of Guittard Bittersweet Chocolate and Guittard Semi-Sweet Chocolate. Instead of a thick frosting, I spread it into a very thin layer over the top of the cake. It wasn’t meant to overpower the chiffon—it simply helped seal in moisture while adding another subtle layer of chocolate flavor.

One of the things I appreciate most about baking competitions is that every decision has a purpose. Every ingredient, every technique, and every finishing touch tells part of the story of your bake.

As I’m writing this, I haven’t heard the results yet. My guess is that I probably didn’t place in the top three—and honestly, I’m perfectly okay with that.

I don’t enter baking competitions because I expect to win.

I enter because I love to bake.

I love challenging myself to try something new, learning from each recipe, and seeing how other bakers approach the same assignment. Every competition teaches me something, whether it’s a new technique, a flavor combination, or simply a reminder to trust my instincts.

The California State Fair has become one of my favorite places to celebrate that passion. From the Special Competitions to the traditional baking divisions, there’s always something new to admire and learn from. Walking through the exhibits and seeing so many incredible entries is every bit as rewarding as placing a ribbon on the table.

And when the featured ingredient happens to be Guittard Chocolate, that’s just the icing on the cake.

Guittard has long been one of my favorite chocolate makers. Their cocoa powders and baking chocolates consistently deliver exceptional flavor and quality, making them a staple in my kitchen. Having the opportunity to build a recipe around ingredients I already love made this competition especially enjoyable.

No matter what the judges decide, I’m grateful for the experience. Baking has never been about collecting ribbons for me—it’s about the joy of creating, the excitement of learning, and the simple happiness that comes from sharing something made with care.

Here’s to another year of baking, learning, and finding new reasons to fall in love with the craft all over again.