MAROA - Chocolate lovers have even more to celebrate as Valentine's Day approaches.

That's because the all-you-can-eat buffet at Maroa's annual Taste of Chocolate this weekend is not only going to be bigger than ever but will also feature goodies created by a wider variety of cooks.

All you need to do to put yourself into the running to be named Chocolatier of the Year, thereby winning a genuine Wolfgang Puck cooking spoon and a dozen chocolate roses, is make enough of your favorite chocolate finger food for 150 bite-sized pieces, write down the recipe, give it a title, include your name and get everything to Maroa Christian Church, 430 E. Main St., by 2 p.m. Friday.

You must also be present to win.

But even if all you plan to do is come enjoy the buffet, and maybe bid in the silent auction, be sure to go to the gymnasium of the former Maroa Grade School, not the church, this year.

"We can't believe how big this thing has gotten," said Kristen Hines, one of several members of the church's Christian Women's Fellowship organizing the event. "It's humongous."

Event coordinator Sue Bliss said there will be two identical buffet lines to speed up access to the chocolate, with each program containing a ballot so diners can vote for their favorite sweets.

Last year's winner was the chocolate potato candy made by Margaret Marlatt, another member of the women's fellowship, earning her the title of 2007 Chocolatier of the Year.

"We had so much fun with that last year, we thought it'd be even more fun to open it up," Bliss said. "Besides, we're planning to put together a chocolate cookbook to sell next year, and hope we get some recipes that will be good for people with allergies."

Also on the menu this year are Marilyn Gentle's Brownie Biscotti and Dark Chocolate Crackles, Cleo Leggett's Fudge Squares and Chocolate-Covered Prunes, Kathy Marsh's Chocolate Macaroons and an assortment of treats from Bliss, including Crockpot Peanut Clusters, Chocolate Haystacks, Fannie Mae Candies and Ultimate Chocolate Chip Cookies.

Taste of Chocolate last year attracted 125 people and raised $1,800, some of which paid for women of the church to attend Women of Faith conferences. The rest went to local charities.

Much of that comes from the silent auction, which this year will include a baby stroller, restaurant gift certificates, pizza coupons, floral arrangements, balloons, gourmet cocoa, cookies, massages, beauty supplies, sports equipment, John Deere products, tools, oil change, car wash supplies, toys, movies and a quilt. More than 70 businesses - including Avon, Baum Chevrolet, Boondocks II, Dairy Queen, Family Video, Hughes Plumbing Heating & Air Conditioning, Maroa Lumber, Pampered Chef, Panera, Sharon's Beauty Boutique, Subway, Tupperware and Watkins Jewelry - contributed.

The donation likely to make the biggest splash, however, will be there for everyone to dip into - a chocolate fountain from Ted's Garage.

"Chocolate fountains are so popular," Gentle said. "We're going to put it right by the entrance."

Theresa Churchill can be reached at tchurchill@herald-review.com or 421-7978.

Chocolate recipes

Fudge Squares

2 squares chocolate (semisweet)

1 /4 cup milk

2 eggs

1 cup sugar

3 /4 cup flour

1 /2 cup nutmeats

1 teaspoon vanilla

1/3 cup butter

Powdered sugar

Melt chocolate in milk. Beat eggs until stiff, then add with sugar to chocolate mixture. Blend in flour, nutmeats, vanilla and butter and place in 8-by-8-inch pan. Bake at 350 degrees for 25 minutes. When cool, sprinkle with powdered sugar.

Chocolate-Covered Prunes

48 dried, pitted prunes (about 1 pound)

48 whole almonds or walnut halves

2 cups or 12 ounces semisweet chocolate chips

2 tablespoons creamy peanut butter

Stuff each prune with an almond or walnut. Melt chocolate chips in a microwave-safe bowl or double-boiler. Add peanut butter and mix well. Dip prunes and place on waxed paper to harden. Store in refrigerator.

Brownie Biscotti

1 /2 cup butter, melted

3 eggs

2 teaspoons vanilla

2½ cups flour

1 1/3 cup sugar

3 /4 cup baking cocoa

2 teaspoons baking powder

1 /2 teaspoon baking soda

1 /2 cup mini semisweet chocolate chips

1 /2 cup white chips

1 1 /2 teaspoons shortening

Blend butter, eggs and vanilla well. Mix flour, sugar, cocoa, baking powder and baking soda and gradually add to butter mixture just until combined (mixture will be crumbly). Turn dough onto lightly floured surface and knead in the chocolate chips. Divide dough in half and shape each portion into a 12-by-3-inch log and place 3 inches apart on ungreased baking sheet. Bake at 325 degrees for 30 minutes or until set and tops are cracked. Cool for 15 minutes. Cut diagonally into ½ inch slices and place cut side up on baking sheet. Bake for 20 to 25 minutes until firm and dry. Place on wire racks to cool. Melt white chips with shortening in microwave until smooth and drizzle over biscotti.

Dark Chocolate Crackles

2 1 /2 cups flour

1 teaspoon baking soda

1 /4 teaspoon salt

1 cup unsalted butter, room temperature

2 cups firmly packed dark brown sugar

2/3 cup unsweetened cocoa

2 teaspoons finely grated orange zest

1 teaspoon vanilla

3 large eggs

8 ounces bittersweet chocolate, melted and cooled until barely warm

3 /4 cup chopped semisweet chocolate

1/3 cup sugar, more as needed

Heat oven to 350 degrees and position rack in the middle of the oven. Line cookie sheets with parchment paper. Wisk together flour, baking soda and salt. In a different bowl, beat butter, brown sugar, cocoa, orange zest and vanilla on medium speed until well combined, about 4 minutes. Add eggs one at a time, beating briefly after each addition. Add cooled chocolate and mix until blended. Add flour mixture and mix on low speed until almost completely blended. Add chopped chocolate and mix until blended. Shape dough into 1¼-inch balls. Pour the sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls, sugar side up, about 1½ inch apart on a cookie sheet. Bake one sheet at a time until cookies are puffed and cracked on top, 11 to 12 minutes. Let cookies cool 5 minutes before removing from sheet.

Makes about 5 dozen.

Chocolate Potato Candy

Chocolate coating (prepare first):

1 cup (6 ounces) semi-sweet chocolate chips

1 cup milk chocolate chips

2 teaspoons shortening

Melt chocolate pieces and shortening in top of a double boiler over hot, not boiling, water. Stir to blend well. Remove the top of the boiler from the heat; cool to 78 degrees. Meanwhile, prepare the centers.

Candy centers:

1 medium baked potato, mashed (¾ cup)

1 /2 teaspoon salt

1 teaspoon vanilla

1/3 cup cocoa

1 teaspoon butter

4 1 /2 cups confectioners' sugar

Combine the mashed potato, salt and vanilla. Gradually beat in the cocoa and sugar until the mixture is stiff enough to be rolled into balls. Chill the balls.

Dipping:

Heat the cooled chocolate to 85 degrees over warm water; maintain temperature while dipping. Drop the centers into the chocolate; roll to coat completely and remove with a fork. Draw the fork across the rim of the pan to remove excess chocolate. Drop from the fork onto waxed paper, swirling the "thread" of chocolate from the fork across the top for a decorative touch. Chill 20 minutes.

Store in a cool place.

Makes about 4 dozen candies.

Chocolate Macaroons

1 (7-ounce) package coconut (2 2/3 cups)

2/3 cup sugar

6 tablespoons flour

1 /4 teaspoon salt

4 egg whites

1 teaspoon almond extract

2 squares melted semisweet baking chocolate

Mix coconut, sugar, flour and salt. Stir in egg whites, extract and melted chocolate and blend well. Drop by teaspoon onto greased and floured cookie sheet. Bake at 325 degrees about 20 minutes. Immediately remove from sheet and cool on wire racks.

Store in airtight container.

Makes about 3 dozen.

Crockpot Peanut Clusters

2 (16-ounce) jars dry roasted salted peanuts

1 bar German sweet chocolate

1 (12-ounce) bag chocolate chips

2 chocolate almond bark planks

Layer in slow cooker in the order listed. Cook on low for 3 hours. Do not peek. Turn off cooker and let set for 20 minutes. Stir mixture and drop by teaspoons onto waxed paper.

Makes about 5 1 /2 pounds.

Chocolate Haystacks

1 cup (6 ounces) chocolate chips

1 cup (6 ounces) butterscotch chips

1 /2 cup peanut butter

2 (1 1 /2-ounce) cans potato sticks

1 cup chopped pecans

Melt chips and peanut butter in the microwave or double boiler. Stir in potato sticks and pecans. Drop by teaspoons onto waxed paper. Refrigerate until firm.

Makes about 5 dozen.

Fannie Mae Candies

2 pounds powdered sugar

1 /2 pound butter

1 cup angel flake coconut

1 cup chopped nuts

1 teaspoon vanilla

2 (12-ounce) bags chocolate chips

1 /4 cake paraffin

Cream powdered sugar with butter and coconut, chopped nuts and vanilla. Roll into small balls and chill overnight. Melt chocolate chips and grated paraffin in microwave. Drop balls in mixture and pick up with fork and drain. This works better if the chocolate mixture is kept warm.

Keep candies chilled.

Makes about 3 1 /2 pounds.

Tiramisu Bowl

1 (8-ounce) package cream cheese, softened

3 cups cold milk

2 (4-serving size) packages instant vanilla pudding mix

1 (8-ounce) tub whipped topping, thawed

48 Nilla Wafers

1 /2 cup strong brewed coffee, cooled (chocolate milk can be substituted)

2 squares semisweet baking chocolate, coarsely grated

1 cup fresh raspberries or other fruit

Beat cream cheese with mixer until creamy. Gradually beat in milk. Add pudding mix and mix well. Stir in 2 cups whipped topping. Place 24 of the wafers in a 2 1 /2-quart bowl and drizzle with half the coffee. Top with half each of the pudding mixture and grated chocolate. Repeat all layers. Top with remaining whipped topping and fruit. Refrigerate at least 2 hours.

Makes 16 servings.

Ultimate Chocolate Chip Cookies

3 /4 cup butter-flavor shortening

1 1 /4 cup firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla

1 egg

1 3 /4 cup flour

1 teaspoon salt

3 /4 teaspoon baking soda

1 cup semisweet chocolate chips

1 cup chopped pecans

Heat oven to 375 degrees. Combine shortening, brown sugar, milk and vanilla. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda and mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoons of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time, 8-10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Do not overbake. Cool 2 minutes on cookie sheet. Place cookies on foil to cool completely.

Makes about 3 dozen.