Fireside Comfort & Cocoa (Print View)

A cozy platter with aged cheeses, dark chocolate, fruits, nuts, and warm cocoa for sharing moments.

# What You’ll 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)

# Method:

01 - Place aged cheddar, gouda, and blue cheese on a large wooden board, maintaining rustic and irregular shapes.
02 - Cluster dark chocolate pieces, chocolate-covered almonds, chocolate-dipped figs, and truffles near the cheeses for visual contrast.
03 - Position sliced baguette, roasted nuts, pear, and apple slices around the cheeses and chocolates. Serve honey in a small bowl for dipping.
04 - Heat milk in a saucepan over medium heat until steaming but not boiling. Add chopped dark chocolate, cocoa powder, sugar, and salt. Whisk continuously 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 hot cocoa for a comforting experience.

# Expert Advice:

01 -
  • It's a no-cook showstopper that looks far more impressive than the effort required—perfect for those moments when you want to seem effortlessly sophisticated.
  • The combination of textures and temperatures creates this beautiful sensory experience: creamy cheeses, snappy chocolate, warm cocoa, and toasted nuts all playing together.
  • It genuinely brings people together around a table, turning what could be a simple snack into an event worth remembering.
02 -
  • Aged cheese and dark chocolate only work together if the chocolate is genuinely good quality and sufficiently dark. This isn't snobbery—it's chemistry. The complexity is what creates the magic.
  • Temperature matters more than you'd think. The cheese should be at room temperature, the chocolate can be room temperature or slightly warm, and the cocoa must be genuinely hot. These temperature contrasts are what create texture and interest as people eat.
  • The board is better made 30 minutes before serving, not hours in advance. This gives everything time to come to room temperature and the flavors to settle without the fruit oxidizing or the chocolate sweating.
03 -
  • Buy your cheese from a real cheese counter if you can, not pre-sliced from the grocery store shelf. The difference in flavor and texture is dramatic, and the person behind the counter can help you choose cheeses that will truly complement each other and the chocolate.
  • Make your hot cocoa recipe your own by experimenting with different types of dark chocolate—Venezuelan chocolate has a different character than African chocolate, and these differences will be subtle but real in your finished cocoa.
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