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Chocolate Lover's Board

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Country

France
The Netherlands
United States

Milk Type

Price

$25.00$7.50

Pasteurization

Pasteurized

Pairings

Bourbon
Cabernet Sauvignon
Lagers and Kolsch
Porters and Stouts
Riesling
Sparkling Wine
Vodka

Rennet Type

Animal

Chocolate Lover's Board

The Chocolate Lover's Board

Dessert is served! This sweet and cheesy combo is the perfect post-dinner snack.

At Murray’s, we always say that chocolate and cheese make a sweet pair, and this delightfully decadent board puts that idea front and center. Dark chocolate and blue cheese is an iconic duo, so slice up some Bleu D’Auvergne with a few bites of Mast Brothers chocolate. A whole wheel of Delice and some sweet Roomano crumbles are the perfect cheesy additions to this platter that’s loaded up with our favorite sweet, crunchy, and downright delicious dessert snacks.

Prep Time : 15 min.
Assembly Time : 15 min.
Total Time : 30 min.
Serves: 2

Printer Friendly Board Instructions (PDF)

Components

CHEESE
1 ea. Murray’s Delice de Bourgogne 7 oz
1/2 lb. Murray’s Bleu D’Auvergne
1/2 lb. Roomano Aged Gouda

GARNISH
Mint Sprigs

HOUSEWARE & TOOLS
Cheese Harp

ACCOMPANIMENTS
1 ea. Rustic Bakery Chocolate Cacao Nib Shortbread 4 oz
1 ea. Dardimans Mandarin Crisps 2 oz
1 ea. Mast Brothers Chocolate Maine Sea Salt Bar 2.5 oz
1 ea. ChocoHigos® Chocolate Covered Figs 140 g
1 ea. Hazelnut Spread 8.8 oz

Shop components for this board below

Prep

Remove cheeses from fridge one hour before serving.
Using a cheese harp, cut the Bleu D’Auvergne into long triangles.
Chunk the Roomano.

Start by placing the cheese wedge on its side which is large and flat.

Hold the cheese firmly with one hand. Insert your knife vertically with the pointed side down (perpendicular to the cutting board) into the cheese near the edge of the wedge. Wiggle the knife until a large crumble pulls away from the wheel. Repeat along the edge of the cheese until you get the desired amount of crumbled cheese.

If the wedge is thick, consider cutting it in half to 2 smaller triangular wedges.

Cut the triangular rind pieces off one side of the wedge.

Assembly

Place Delice De Bourgogne in center of the circular board. Place Bleu slices in a pile at 11 o’clock emanating out from the Delice. Place Roomano chunks at the 8 o’clock position. Place a bowl directly to the left of the Blue (10 o’clock).
Alternate Dardimans and the Cocoa Nib Shortbread in a shingled pattern around the Delice, from 1 o’clock to 7 o’clock.
Add ChocoHigos in the 9 o’clock position, wrapping around the bowl as well. Break the Chocolate Bar into individual squares and place in the 12 o’clock area.
Add sprigs of mint beside the Delice for a pop of color, then fill the bowl with Hazelnut Spread and serve.