3 minute read
SAVOR THE SWEETEST SEASON
PHOTO BY AMERICAN HERITAGE CHOCOLATE
Chocolate Boards 101
By Juliana Renno Bounds
My life in chocolate is both personal and professional. As a retired chocolatier and chocolate maker who spent ten years creating and selling chocolate confections at farmers markets, I loved experimenting with unique local ingredients like dried mushrooms, black garlic, and ginger.
From infused truffles to crafting bean-to-bar chocolate, I built a career in candy. ‘Tis the season to try your own hand at crafting the choco-charcuterie board of your dreams.
The number one rule for enjoying chocolate is to keep it simple. Chocolate is fun—it’s about tasting good. The only real health benefit of chocolate is happiness. If you’re after physical health benefits, go for a carrot instead—chocolate is about indulgence.
To create a board that will serve four to six people, choose a non-chocolate pairing to complement the flavors. Combining chocolate with other foods is an adventure for your tastebuds.
Start simple.
Start with two classic options: dark chocolate and milk chocolate. For the dark bar, pick something with 70-80% cocoa and experiment with savory flavors. Break the bar into small chunks that can easily be served over a toasted baguette slice with a smear of garlic butter.
If savory chocolate sounds odd, just remember the bacon and chocolate trend, or think of mole—a traditional Mexican sauce that uses chocolate for depth. Savory chocolate is awesome!
For milk chocolate, try to find a bar with a higher cocoa content or a bar with alternative milks (like oat milk). For a richer experience, avoid commercial brands. Pair it with toffee bites, honeycomb, or seafoam candy to enhance the creamy sweetness.
Up the ante.
You can also add another bar—a single origin chocolate from Mexico, Peru, or Ghana, which you can find out by reading the package. Single origin chocolates have distinctive flavor profiles influenced by their growing conditions. Pair this with toasted nuts like spiced, sweet cashews, pecans, or hazelnuts.
Fun fact: cocoa beans grow only within 20 degrees of the equator, primarily in Africa and Latin America, which are known for some of the nest cocoa bean varieties.
Go for ganache.
Pick a good, plain dark chocolate ganache, or a milk chocolate ganache if you prefer something sweeter. With both types of ganache, choose two complements: a cheese and dry fruit. A blue cheese or a sharp cheddar will pair nicely. For the dry fruit, opt for cherries, figs, and dates.
Finish with a confection.
To wrap up your board, pick another chocolate confection—a good brownie, a tart, or a chocolate bonbon.
Pair with drinks.
For a true chocolate experience, serve drinks that enhance its flavors. A good porter or stout is ideal, but an espresso martini or a shot of smoky mezcal is also a great option. Though pairing chocolate and wine isn’t my favorite, do it if you like—just make sure it is a full-bodied, deep-flavored wine.
Enjoy!
A well-curated chocolate board can be the perfect addition to a party—it can be a conversation starter, whole meal, or real show stopper. Embrace the joy of chocolate, and let each bite add warmth and cheer to your holiday celebrations. Enjoy!
