In the new book Salted, Mark Bitterman shows how chocolate can be used as a savory item in this wonderful recipe. I have served it two times at different events. I brought it for our New Years Eve bash. People hesitated at the thought of chocolate and cheese until I explained that it wasn’t chocolate. It is cacao nibs, which is the essence of chocolate. Their interest was piqued, then they devoured it.
The next event was a grand opening for a cycle shop. Just like the other party, people questioned the pairing, but after a brief introduction they dove in. Then they brought friends over to try it, too.
Chèvre with Cyprus Black Flake Sea Salt and Cacao Nibs
From the book Salted, by Mark Bitterman
Serves 8 as an appetizer
1 cup cacao nibs
1 (8-ounce) log fresh goat cheese
2 three-finger pinches of Cyprus black flake sea salt – I used Kilauea black salt
1 (8-ounce) baguette – I used mini toasts (crackers are fine)
- Spread the cacao nibs in a single layer on a sheet of foil. Roll the log of goat cheese carefully in the nibs so that cheese doesn’t stick to your fingers. Once the cheese is well coated, roll the log with a little more pressure to embed the nibs into the cheese. Place on a serving plate.
- Sprinkle the cheese with salt, allowing the crystals to tumble across the plate.
- Cut the baguette into thin slices and arrange them around the cheese log or place them in a basket to serve alongside.
- To show guests how to serve themselves, cut a round of cheese from the log and place it on a slice of baguette or cracker; top with a few of the scattered chunks of black salt.
The recipe has just a few ingredients, is simple to put together and really a makes a statement. Order cacao nibs from Drexelius Chocolates and make your next gathering extra special.
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