Fireside comfort cocoa platter (Printable Version)

A rustic platter blending aged cheeses, dark chocolate, nuts, fruit, and warm cocoa for cozy sharing moments.

# What You Need:

→ 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)

# How to Make It:

01 - Arrange aged cheddar, gouda, and blue cheese on a large wooden board, maintaining rustic, irregular pieces for a hearty appearance.
02 - Place dark chocolate pieces, chocolate-covered almonds, chocolate-dipped dried figs, and chocolate truffles on the board, clustering for visual contrast.
03 - Surround the cheeses and chocolates with sliced baguette, roasted nuts, pear, and apple slices. Provide honey in a small bowl for dipping.
04 - Heat milk in a saucepan over medium heat until steaming, 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. Serve the platter alongside the hot cocoa for a comforting experience.

# Expert Advice:

01 -
  • No cooking required for the platter itself—just thoughtful arranging, which means more time to enjoy the moment instead of stressing in the kitchen
  • The contrast of salty aged cheeses with sweet dark chocolate creates this magical tension that keeps you reaching for one more bite
  • Pairing hot cocoa with a savory-sweet board feels luxurious and intimate, like you're treating yourself and anyone else lucky enough to be there
02 -
  • Temperature matters for the cocoa more than you'd think. If your milk gets too hot and actually boils, the chocolate seizes slightly and the cocoa tastes slightly grainy. Medium heat feels slow, but it's the right speed.
  • Slice your fruit at the last possible moment before serving. This sounds finicky, but oxidized apple is sad. Fresh apple is a revelation on this board.
  • Cheese and chocolate want to be at slightly different temperatures. If your cheeses are ice-cold from the fridge, let them sit on the board for about 10 minutes so they soften just barely. This is when their flavors really open up.
03 -
  • Prep your board 30 minutes before guests arrive and cover it loosely with plastic wrap in a cool place. This lets the cheeses relax to the perfect temperature and lets you take a breath before everyone arrives.
  • Buy chocolate from a chocolate shop or specialty grocer if you can. The difference between supermarket chocolate and real chocolate tastes like the difference between good and transcendent.
  • If you're nervous about blue cheese, start with a tiny piece alongside something sweet. Sometimes we need permission to like things that challenge us.
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