Ann Reardon

The Perfect Chocolate Cheese Board


If you love cheese you’ll be delighted when your host brings out a board covered in amazing cheeses and crackers. But if you are a sweet-tooth then the chances are that your heart just sunk with disappointment. To solve that conundrum I’ve created a chocolate board filled with candy and fruit and nuts topped with the normal array of cheeses and fruit.

To make this chocolate cheese board you will need:

Crackers choose a couple of varieties. Put a few on the platter and keep the rest at hand to restock as needed.
Cheese, try to choose a variety camembert, cheddar, gouda and a fruity or exotic cheese. Look for a variety of shapes, some in wedges, others round and still others rectangle chunks. This makes the board look more aesthetically pleasing.
chocolate cheese platter
Fresh Fruit, I used grapes, figs and blueberries
Quality chocolate. You will need to use real chocolate that contains cocoa butter, not vegetable fat. Real chocolate melts in your mouth releasing all the wonderful chocolatey flavor.
Filling: I used nuts, freeze dried strawberries, ginger, dried fruit and a variety of candy. Take a wander down the isle of the grocery store and pick up whatever your budget will allow based on what you think your guests will enjoy.
chocolate cheese platter
Follow the instructions on the video to make the board look like wood and then arrange the cheeses on top.

chocolate cheese platter

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

23 Comments View Comments

  1. Rating: 5

    Hello Ann, this recipe looks amazing… but I have a question for you… how many grams of chocolate total do I need for This recipe? Thanks ?

  2. Rating: 3.5

    Hi Ann, what did you use to drizzle the chocolate at the beginning? Also, I found the chocolate I used wasn’t as thin and fluid as yours, More blobby. Do you know why? Quality of chocolate , maybe?

    • Ann

      G’day Lee, I used a spoon to drizzle the chocolate at the beginning. Check that you were using real chocolate containing cocoa butter in the ingredients (not vegetable fat) and temper it (https://www.howtocookthat.net/public_html/temper-chocolate/). If you still have ‘blobby’ chocolate it may not be melted enough or could be burnt if it was overheated or if it goes crumbly when still melted it could be seized – that happens if you get seem water in the bowl.

  3. Rating: 5

    Hello Ann! Sorry to bother you, I understand you’re busy and have probably answered similar questions, but how much chocolate roughly is needed for the board? What were the dimensions of your board and how long does it take for the tempered chocolate to set with those dimensions? I’m hoping to make this for a party tomorrow and want to make sure I have the time.

    • Admin HowToCookThat

      Hi Amelia, Tempered chocolate doesn’t take long to set. Times will vary depending on the local temperature. Allow an hour in the fridge and then check to see if it is set firm. to be on the safe side. I would make the board well ahead so you can get it looking just the way you want. Ann used a standard baking tray that was 15in x 10in. You will need about 1.5kg of milk chocolate for this size plus you will need a little dark chocolate and white chocolate as well. It is always better to have more chocolate than you need, as you can reuse it if needed. How much will end up in the tray will depend on what kind of fillings you use and how much of it. The less filling the more chocolate .

      • Rating: 5

        Thank you so much for the reply! I made the board (although not quite as detailed or pretty as yours) and it was a huge hit! I made one half with dried cherries, pistachios, and pretzel bits and kept the other half plain, and it seems to work out alright. Everyone loved it and a few even immediately recognized it as your recipe! Thank you again

        • Admin HowToCookThat

          Well done Amelia, it looks so great!

  4. Rating: 5

    Here it is with the cheese.

    • Admin HowToCookThat

      Great work Olivia!

  5. Rating: 5

    It was such a hit at a party I hosted! Everyone loved it and I told them all to look you up. Thank you for this wonderful and creative idea!

  6. Rating: 5

    Again ..Batman

    • Rating: 5

      Gender reveal cake x

    • Rating: 5

      Tropical Passion Cake

    • Rating: 5

      Easter Mega cake

      • Admin HowToCookThat

        I love this one Niquay

    • Rating: 5

      little Mermaid Cake

    • Rating: 5

      And a ship cake … Thank you for all your help every week x

  7. Rating: 5

    Again …

  8. Rating: 5

    🙂

  9. Rating: 5

    Hey Ann , thought I’d share some cakes I have made over the year , I have zero training but with your inspiration abs great videos I try my hardest each time to get better x Your a true blessing xx Niquay

    • Admin HowToCookThat

      Your cakes look great Niquay. Keep up the amazing baking!

  10. Rating: 5

    Hello,
    I think that this dessert is amazing!
    I have a general question about chocolate: I am wanting to make my own chocolates, and also my own easter eggs this year, and I was wondering how far in advance could I make them? How long does tempered chocolate last once it has hardened and been removed from its mould.
    Thank you!

    • Admin HowToCookThat

      Hi Charlotte, Tempered chocolate stores well if kept in an airtight container in cool place and out of direct sunlight. I would use it within 2 months.If you add other fillings you will need to consider how long those fillings will keep as well.

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