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Chocolate Baking Contest PDF Print E-mail

Adult Chocolate Dessert Contest

ENTER on Saturday, August 14th from 10:30am to 12:30pm
CONTEST is on Saturday, August 14th at 1:00pm
The contest is located in the Foods building at the demonstration platform.


County Fair Prizes: First = $15, Second = $10, Third = $5

Chocoate Contest Rules:

  1. Open to any individual who is a Minnesota resident.
  2. Entry must be a baked dessert made from "scratch".
  3. A minimum of 1/4 cup Chocolate must be used and listed in the recipe.
  4. If frosting is used and it's chocolate, Chocolate must be used and listed in the recipe.
  5. Dessert entry must be submitted on cardboard for judging (no doily required.)
  6. Recipe(s) listing the ingredients, preparation instructions and recipe author must be submitted with the entry, printed on one side of the page.
  7. Judging will be based on the following criteria. 
Flavor   ..........  30 points  
Overall Appearance   ..........  25 points 
Moistness and Crumb/Texture  ..........  20 points 
Consistency (size and shape)   ..........  15 points  
Creativity (appearance, ingredients, etc.)   ..........  10 points 
TOTAL  ..........  100 points 

 

Kids cookie/Brownie/Bar Contest

County Fair prizes: First = $15, Second = $10, Third = $5

Chocolate Contest Rules:

  1. Open to any individual who is age 8 through 18 years only and a Minnesota resident.
  2. Entry must be cookies, brownies, or bars made from "scratch".
  3. A minimum of 1/4 cup Chocolate Baking Chips (any variety) must be used, and list the name of the specific chip variety used in the recipe.
  4. If entry has chocolate icing/drizzle, Chocolate must be used and listed in the icing/drizzle recipe.
  5. Entry must be submitted as a plate of six (6) on a doily-covered cardboard
  6. Recipe(s) listing the ingredients, preparation instructions and recipe author must be submitted with the entry, printed on one side of the page
  7. Judging will be based on the following criteria

 

Flavor  ..........  30 points 
Overall Appearance   ..........  25 points 
Moistness and Crumb/Texture  ..........  20 points 
Consistency (size and shape)  ..........  15 points 
Creativity (appearance, ingredients, etc.)  ..........  10 points 
TOTAL  ..........  100 points 

 

Entries Due: Saturday, August 14th between 10:00am-12:30pm at the Horticulture Building. Judging will be at 1:00 pm in the Corporate Tent.

 

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