Chocolate Board
These are just suggestions- there is no limit to the items you could put on your board. If it is a type of chocolate or pairs well with chocolate, you can add it!
Small Chocolate Board
(serves 2-4 people)
The pictured tray measures: 6" X 12"
(serves 2-4 people)
The pictured tray measures: 6" X 12"
Small Chocolate Board
Ingredients:
3-6 different chocolates, 4-6 small pieces of each
I used:
El Rey discos Bucare (58.5%)
El Rey discos Apamate (73.5%)
Raaka Pink Sea Salt (71%)
Raaka Cabernet Sauvignon (68%)
Taza Coconut (70%)
Alter Eco Dark Salted Burnt Caramel (70%)
4 strawberries
4 cherries (make sure to pit before eating)
1 mandarin orange, divided into segments
2 T honey sesame sticks
2 T toasted pine nuts
2 T toasted pecan halves
4 Chai Spiced Shortbread (click for recipe)
1/4 C Grownup Chocolate Hazelnut Spread (Click for recipe)
Thin by adding 1/2 T milk and warm in microwave 10 sec. Stir to mix in.
3-6 different chocolates, 4-6 small pieces of each
I used:
El Rey discos Bucare (58.5%)
El Rey discos Apamate (73.5%)
Raaka Pink Sea Salt (71%)
Raaka Cabernet Sauvignon (68%)
Taza Coconut (70%)
Alter Eco Dark Salted Burnt Caramel (70%)
4 strawberries
4 cherries (make sure to pit before eating)
1 mandarin orange, divided into segments
2 T honey sesame sticks
2 T toasted pine nuts
2 T toasted pecan halves
4 Chai Spiced Shortbread (click for recipe)
1/4 C Grownup Chocolate Hazelnut Spread (Click for recipe)
Thin by adding 1/2 T milk and warm in microwave 10 sec. Stir to mix in.
Large Chocolate Board
serves 10-12 people
The pictured tray measures 13" X 18"
serves 10-12 people
The pictured tray measures 13" X 18"
Large Chocolate Board
Ingredients:
6 different chocolates (8-12 small pieces of each)
I used:
El Rey discos Bucare (58.5%)
El Rey discos Apamate (73.5%)
Raaka Pink Sea Salt (71%)
Raaka Cabernet Sauvignon (68%)
Taza Coconut (70%)
Alter Eco Dark Salted Burnt Caramel (70%)
1/4 C macadamia nuts
1/4 C pecans, toasted
1/4 C pine nuts, toasted
1/4 - 1/2 C honey sesame sticks
1/4 C unsweetened coconut, toasted
1/2 C pretzels (I like Newman's Own Spelt pretzels)
1/4 C crystallized ginger
12 strawberries
12 cherries (make sure to pit before eating)
2 mandarin oranges divided into sections
1/2 C Grownup Chocolate Hazelnut Spread (Click for recipe)
Thin by adding 1 T milk and warm in microwave 10 sec. Stir to mix in.
12 Chai Spiced Shortbread
16-24 graham sticks
4 oz log goat cheese rolled in 2 T cocoa nibs, 1/2 T turbinado sugar, and drizzled with honey
6 different chocolates (8-12 small pieces of each)
I used:
El Rey discos Bucare (58.5%)
El Rey discos Apamate (73.5%)
Raaka Pink Sea Salt (71%)
Raaka Cabernet Sauvignon (68%)
Taza Coconut (70%)
Alter Eco Dark Salted Burnt Caramel (70%)
1/4 C macadamia nuts
1/4 C pecans, toasted
1/4 C pine nuts, toasted
1/4 - 1/2 C honey sesame sticks
1/4 C unsweetened coconut, toasted
1/2 C pretzels (I like Newman's Own Spelt pretzels)
1/4 C crystallized ginger
12 strawberries
12 cherries (make sure to pit before eating)
2 mandarin oranges divided into sections
1/2 C Grownup Chocolate Hazelnut Spread (Click for recipe)
Thin by adding 1 T milk and warm in microwave 10 sec. Stir to mix in.
12 Chai Spiced Shortbread
16-24 graham sticks
4 oz log goat cheese rolled in 2 T cocoa nibs, 1/2 T turbinado sugar, and drizzled with honey
How I build a chocolate board:
1. Start with any smaller containers that will be placed on the tray. Fill them and move them around the tray until you like the placement.
2. Next, place the chocolate on the board. Separate each type from the others.
3. Place fruit on the tray each type apart from the others. The bright colors will draw the eye around the tray
4. Fill in open spaces with remaining items.
1. Start with any smaller containers that will be placed on the tray. Fill them and move them around the tray until you like the placement.
2. Next, place the chocolate on the board. Separate each type from the others.
3. Place fruit on the tray each type apart from the others. The bright colors will draw the eye around the tray
4. Fill in open spaces with remaining items.
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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