Fireside Comfort & Cocoa Platter (Print View)

A rustic platter showcasing aged cheeses, dark chocolate, and creamy cocoa for cozy indulgence.

# Components:

→ Cheeses

01 - 7 oz aged cheddar, cut into large, irregular chunks
02 - 5.3 oz aged gouda, broken into wedges
03 - 5.3 oz blue cheese, crumbled or chunked

→ Chocolate & Sweets

04 - 4.2 oz dark chocolate (70% cocoa or higher), broken into pieces
05 - 3.5 oz chocolate-covered almonds
06 - 2.8 oz chocolate-dipped dried figs
07 - 2.1 oz chocolate truffles

→ Accompaniments

08 - 1 small baguette, sliced
09 - 2.8 oz roasted walnuts or pecans
10 - 1 pear, sliced
11 - 1 apple, sliced
12 - 2 tbsp honey

→ Hot Cocoa

13 - 2 cups whole milk
14 - 3.5 oz dark chocolate, chopped
15 - 1 tbsp unsweetened cocoa powder
16 - 1 tbsp sugar (adjust to taste)
17 - Pinch of salt
18 - 1/2 tsp vanilla extract
19 - Whipped cream, for serving (optional)
20 - Shaved chocolate, for garnish (optional)

# Preparation Steps:

01 - Place the aged cheddar, gouda, and blue cheese on a large wooden board, maintaining rustic, irregular pieces for a hearty presentation.
02 - Position the dark chocolate pieces, chocolate-covered almonds, chocolate-dipped figs, and truffles on the board, clustering them to create visual contrast.
03 - Surround the cheeses and chocolates with sliced baguette, roasted nuts, pear, and apple slices. Serve honey in a small bowl for dipping.
04 - In a saucepan over medium heat, warm the milk until steaming but not boiling. Add chopped dark chocolate, cocoa powder, sugar, and salt. Whisk until smooth and chocolate is melted. Remove from heat and stir in vanilla extract.
05 - Pour hot cocoa into mugs and optionally top with whipped cream and shaved chocolate. Present the platter alongside the cocoa for a cozy fireside indulgence.

# Expert Advice:

01 -
  • It takes just 25 minutes total, yet feels like you've created something luxurious and intentional
  • The combination of salty aged cheeses with sweet dark chocolate is dangerously addictive, and somehow tastes even better when shared
  • Your guests will feel like you've spent hours preparing, when really you've just arranged beautiful things thoughtfully
  • The hot cocoa is velvety and complex, nothing like the instant packets, and it makes people actually pause to savor it
02 -
  • Don't let the milk boil. A boiling milk will separate and become grainy rather than silky. The moment you see steam and hear it beginning to sound, that's your cue to add the chocolate.
  • Whisk constantly when the chocolate goes in. This distributes the cocoa butter evenly and prevents lumps. A few seconds of hesitation and you'll have chunks instead of smoothness.
  • Slice your fruit just before serving, or toss it gently with lemon juice if you're prepping ahead. This prevents that sad brown oxidation that makes a beautiful platter look tired.
  • Don't underestimate the salt and vanilla. A pinch of salt doesn't make the cocoa taste salty; it makes it taste more like chocolate. Vanilla makes it taste like home.
03 -
  • Buy your aged cheeses from a proper cheesemonger if you can. They'll let you taste before you buy, and they always have stories about where the cheese comes from. This investment in quality is the foundation of everything else on this board.
  • Make your cocoa just before serving for the best texture and temperature. If you must make it ahead, reheat gently over low heat with a splash of fresh milk, whisking constantly to restore the silky texture.
Return