Charcuterie boards of all kinds have taken over social media. From butter boards to bagel boards, there's a snack spread for every craving…but a chocolate ganache board? Talk about decadence!
Dark chocolate has an incredibly versatile flavor profile which makes it perfect for pairing and ganache board creation. Robust and roasted chocolaty notes mingle with earthy vegetal and forest berry aromatics which amplify when mixed with parfums of cheese, dried fruits, chopped dates, nuts, and more.
Try your hand at making a ganache board at home with a few of our favorite toppings and additions!
Manchego + 72% Cacao Dark Chocolate Ganache Board
For the Ganache
1 ½ cups of warm heavy cream
1 ¼ cups of 72% cacao dark chocolate
Heat heavy cream over medium heat.
Add 72% cacao dark chocolate to warm heavy cream and mix well.
Place in refrigerator to cool and set for about 2 hours.
Spread on a parchment-lined board and top with 18 months aged Manchego, Marcona almonds, and sliced figs. Serve with mini croccantini, wafer crackers, or a spoon!
Taleggio + 72% Cacao Dark Chocolate Ganache Board
For the Ganache
1 ½ cups of warm heavy cream
1 ¼ cups of 72% cacao dark chocolate
Heat heavy cream over medium heat.
Add 72% cacao dark chocolate to warm heavy cream and mix well.
Place in refrigerator to cool and set for about 2 hours. Spread on a parchment-lined board and top with Taleggio cheese, Montmorency dried cherry and chunks of Vosges Parmesan Walnut Bar. Drizzle Kyoord Olive Oil and serve with mini croccantini, wafer crackers, or a spoon!
