Save I still remember the first time I arranged a proper cheese and chocolate board. It was a chilly November evening, and I'd invited friends over without a real plan. Rather than stress, I decided to embrace the coziness of the moment—I pulled out aged cheeses from the back of my fridge, melted dark chocolate into a warming mug of cocoa, and suddenly everyone was gathered around the fireplace like we'd planned the perfect evening all along. That night taught me that the best meals aren't always the most complicated ones; sometimes they're just about gathering good ingredients and good people in one warm place.
There's something magical about watching people's faces light up when they realize chocolate and cheese go together. One winter afternoon, my teenage nephew was skeptical until he tried a piece of aged cheddar alongside dark chocolate—he came back for thirds. That's when I knew this platter had real staying power, beyond just being Instagram-worthy.
Ingredients
- Aged cheddar, 200 g: The sharpness cuts through the richness beautifully. Buy it in a block and break it into irregular chunks by hand—those jagged edges look rustic and inviting, plus they let the flavors hit your palate differently than neat cubes.
- Aged gouda, 150 g: Slightly sweet and creamy, gouda bridges the gap between savory and sweet perfectly. Look for ones aged at least 12 months.
- Blue cheese, 150 g: The funk and depth here ground the board. It's the ingredient that makes people pause and appreciate complexity.
- Dark chocolate, 70% cocoa or higher, 120 g: Don't skimp here. The quality matters more than the quantity. Higher cocoa percentages taste sophisticated rather than just sweet.
- Chocolate-covered almonds, 100 g: These add texture and a satisfying crunch that contrasts with the soft cheeses.
- Chocolate-dipped dried figs, 80 g: Figs have this deep, almost wine-like sweetness that pairs beautifully with aged cheeses. The chocolate coating keeps them from drying out your mouth.
- Chocolate truffles, 60 g: A small indulgence. These are your punchline—the moment someone realizes this board is actually decadent.
- Baguette, 1 small: Slice it fresh if you can, or toast it lightly for crunch. It's the vehicle for everything else.
- Roasted walnuts or pecans, 80 g: The oils in roasted nuts make them taste richer. They fill gaps on the board and add earthiness.
- Pear and apple, 1 each: Slice them just before serving so they don't brown. The natural sweetness and juiciness cleanse your palate between bites of cheese and chocolate.
- Honey, 2 tbsp: Keep it in a small bowl nearby. It's a bridge ingredient—drizzle it over cheese, dip nuts in it, or stir it into your cocoa.
- Whole milk, 500 ml: Whole milk creates a silkier, richer cocoa than lower-fat options. This isn't the time to skimp.
- Dark chocolate, chopped, 100 g: Use the same quality chocolate as the board. Chopping it finely helps it melt smoothly into the milk.
- Unsweetened cocoa powder, 1 tbsp: This deepens the chocolate flavor without adding sweetness. Dutch-processed cocoa has a smoother taste if you can find it.
- Sugar, 1 tbsp: Taste as you go. Some dark chocolates are already sweet, so you might not need all of this.
- Salt, pinch: A tiny bit of salt makes chocolate taste more like itself. Don't skip it.
- Vanilla extract, 1/2 tsp: Adds warmth and rounds out the cocoa flavor.
- Whipped cream and shaved chocolate, optional: These turn cocoa into a dessert-level drink. Worth doing if you're feeling fancy.
Instructions
- Assemble the cheese foundation:
- Spread the cheddar, gouda, and blue cheese across your wooden board with intention but not perfection. You want irregular chunks and wedges—think geological rather than geometric. The blue cheese can go near a corner where its boldness won't overwhelm. Leave space; this isn't a puzzle you're solving.
- Build the chocolate clusters:
- Scatter the dark chocolate pieces, chocolate-covered almonds, chocolate-dipped figs, and truffles across the board, creating little flavor islands. The visual contrast between dark chocolate and golden cheeses matters, so don't hide the chocolate in corners.
- Add the support players:
- Tuck the sliced baguette, roasted nuts, and fresh fruit around the cheeses and chocolates. The baguette can stand up slightly, leaning against cheese. The nuts fill gaps. The fruit slices should catch the light—arrange them like you're setting a pretty table.
- Prepare the honey station:
- Pour honey into a small bowl and set it on the board. This small detail changes everything—people feel invited to drizzle, to taste, to make the platter their own.
- Heat the milk gently:
- Pour milk into a saucepan and place it over medium heat. You're listening for a gentle steam, not a rolling boil. Milk that boils tastes different—slightly burnt, slightly bitter. Watch it carefully for about 5 minutes until steam rises from the surface.
- Melt the chocolate into warmth:
- Add the chopped chocolate, cocoa powder, and sugar to the hot milk. Let them sit in the heat for 30 seconds—this helps the chocolate soften—then whisk slowly and deliberately until everything is completely smooth. The cocoa powder especially can clump, so take your time.
- Season to perfection:
- Add a tiny pinch of salt and the vanilla extract. Stir once more. Taste a tiny spoonful and adjust sugar if needed. This is your moment to decide if it's right.
- Pour and serve:
- Divide the cocoa into mugs. If using toppings, add whipped cream (let it mound slightly, looking generous), then shave dark chocolate over the top with a microplane or vegetable peeler. Serve the mugs alongside the board so people can alternate between savory cheese, rich chocolate board, and warm cocoa.
Save I'll never forget the moment when my grandmother tried this platter and tasted blue cheese alongside dark chocolate for the first time. She closed her eyes and said, 'This is what sophisticated tastes like.' Coming from someone who grew up on simple meals, that meant everything. Food isn't just sustenance—it's permission to experience joy with other people.
Why Cheese and Chocolate Belong Together
For the longest time, I thought sweet and savory had to stay in separate lanes. But then I tasted them together and realized they're not fighting—they're completing each other. Aged cheese is salty, funky, and umami-rich. Dark chocolate is bitter and complex. When they meet, the chocolate smooths out the cheese's sharp edges, and the cheese prevents the chocolate from tasting one-note sweet. It's a conversation, not a clash. This is why wine and cheese boards have wine—you're looking for something that complicates and deepens the flavors. Dark chocolate does exactly that. European charcuterie boards have understood this for centuries. We're just finally catching up.
The Art of the Platter
A board becomes an experience when it looks alive rather than arranged. You're not trying to fit everything in—you're creating rhythm and balance. Odd numbers feel more natural than even ones, so three types of cheese instead of four. Cluster similar items (chocolates together, fruit together) but don't grid them out. Leave negative space. When someone looks at your board, they should feel invited to explore, not intimidated by perfection. The best boards look like they happened naturally, like you just happened to find these perfect things and arranged them slightly.
Building Your Own Board
Once you understand the framework, this becomes infinitely customizable. In autumn, I add roasted grapes and dried apricots. In winter, I lean into nuts and dried fruits. Spring might bring fresh berries and soft cheeses. The bones of the board—aged cheese, dark chocolate, something warm to drink—stay constant, but everything else can shift based on what's in season or what you're in the mood for. The real magic is that you can make this exact platter with completely different cheeses and chocolates and it will still work because you're building on balance and contrast, not a rigid recipe.
- Visit a good cheese counter and ask what's aged and sharp—let someone guide you to interesting options you might not normally choose.
- Taste the chocolate before you buy it. 70% cocoa is a suggestion, not a law. Find what speaks to your palate.
- Roast your own nuts if you have time. Whole raw nuts become something transcendent when you toast them at home.
Save This is the meal I make when I want to feel like home, or when I want to create that feeling for someone else. It's simple enough that you're not exhausted, but intentional enough that everyone knows they're worth the effort.
Recipe FAQ
- → What cheeses work best on this platter?
Aged cheddar, gouda, and blue cheese provide a rich variety of flavors and textures that pair beautifully with dark chocolate and fresh fruit.
- → How should the hot cocoa be prepared?
Heat milk gently until steaming, then whisk in chopped dark chocolate, cocoa powder, sugar, and salt until smooth. Finish with vanilla extract for added aroma.
- → Can I substitute any ingredients for dietary restrictions?
Yes, gluten-free bread can replace the baguette, and any favorite aged cheeses or chocolate varieties can be used to suit preferences or needs.
- → What nuts are recommended for this platter?
Roasted walnuts or pecans add a satisfying crunch and complement the creamy cheeses and sweet chocolates.
- → Are there suggested pairings to enhance this platter?
A full-bodied red wine or port pairs excellently, enhancing the rich flavors of both cheese and chocolate for a more indulgent experience.