How to make a Chocolate Charcuterie Board

5 years ago, in 2014, our herb-infused Rosemary Fusion bar won a World Silver medal at the International Chocolate Awards. It was a game-changer, one of the first savoury spicy bars that was intended to be enjoyed as food, paired with meat and cheeses on a charcuterie (it also tastes amazing with beef chili). We showed Canada how to think of chocolate as food — not just as a dessert. Since then, we've introduced a savoury dark chocolate bar in 2015 called Oregano Fusion, and a savoury white chocolate bar in 2016 called Dill Fusion, which won a Bronze Medal winner at the International Chocolate Awards. You can make incredible food forward charcuterie boards for your guests with each of these three chocolates — we'll show you how.


Charcuterie Board with Rosemary Fusion milk chocolate 

We infuse our delicious sustainable and fair trade couverture milk chocolate with rosemary and thyme, then hand-finish each bar with spicy habanero sea salt. The result is savoury: creamy sweet, boldly spicy, and subtly herbal.

On a plate or cutting board, assemble the following:
Rosemary Fusion bar, broken into pieces
Prosciutto
Brie, Gouda, and/or Camembert cheese
Cashew nuts, Macadamia, and/or Brazil nuts
Baguette slices or mild crackers

We recommend this magic bite: a piece of Rosemary Fusion chocolate topped with Brie and wrapped with Prosciutto.

Suggested wine pairings - Lillet, Moscato, semi-dry Rieslings, light bodied reds
Suggested beer pairings - Fruity beer

 


Charcuterie Board with Oregano Fusion dark chocolate 
 

We infuse our delicious sustainable and fair trade couverture semisweet chocolate with the earthy flavours of oregano and sage, then hand-finish each bar with spicy habanero sea salt. The result is savoury: boldly dark, daringly spicy, and aromatically herbal.

On a plate or cutting board, assemble the following:
Oregano Fusion bar, broken into pieces
Strongly flavoured cured meats like Salami, Capicollo, Mocetta
Bold cheeses like blue cheese, old cheddar, Emmental
Cashew nuts, pecans, and/or Macademia nuts
Baguette slices or mild crackers

We recommend this magic bite: a piece of Oregano Fusion chocolate topped with a slice of old cheddar and wrapped in a piece of salami.

Suggested wine pairings - fruity reds (Brouilly, Beaujolais, Zinfandel, Syrah; floral citrus and herbal whites (Chardonnay, Sémillion, Pinot Gris, Riesling)
Spirits: Vermouth

Suggested beer pairings - Pilsner, pale ale, stout

 

Charcuterie Board with Dill Fusion white chocolate 

We infuse our milky smooth sustainable and fair trade couverture white chocolate with the unexpected flavour of fresh dill, then hand-finish each bar with blue cheese infused sea salt. The result is food forward: creamy, savoury, and subtly herbal.

On a plate or cutting board, assemble the following:
Dill Fusion bar, broken into pieces
Mildly sweet meats like honey or maple cured hams, liver paté, or smoked salmon or other smoked fish
Mild cheeses like Gouda, Gruyere, Aged Cheddar and Parmesan
Savory accessories like Gherkins, salted nuts, grapes, and dried fruits (especially blueberries, cranberries, and other tangy varieties) 
Baguette slices or mild crackers
Dill pickle potato chips — no kidding!

We recommend this magic bite: a piece of Dill Fusion chocolate topped with a piece of honey ham and a dill pickle potato chip or gherkin.

Suggested wine pairings - Oaked Chardonnay, Riesling, Malbec, Muscato, Sherry, Fortified Wines, Vidal Icewine
Spirits: lemon vodka, lemon gin

Suggested beer pairings - Scotch Ale, Guinness, Fruit Beer (such as apricot, lemon, or lime).

 See other chocolate and flavour pairings