Cheese and chocolate board

Name: Cheese and chocolate board
Yield: 1 serving
Cuisine: French
Ingredients: 2½ cups raw, unsalted whole almonds; ¼ cups powdered sugar; 2 tbsp unsweetened real cocoa powder; ⅛ tsp fine table salt, plus more as desired; Castello® Traditional danish blue; Castello® Aged havarti; dried figs; sliced charcuterie; apricot marmalade; cocoa almonds; pumpkin seeds; various bread; various crackers; folie a deux zinfandel

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Ingredients

Cocoa almonds:

2½ cups raw, unsalted whole almonds

¼ cups powdered sugar

2 tbsp unsweetened real cocoa powder

⅛ tsp fine table salt, plus more as desired

Cheese board:

Castello® Traditional danish blue

Castello® Aged havarti

dried figs

sliced charcuterie

apricot marmalade

cocoa almonds

pumpkin seeds

various bread

various crackers

folie a deux zinfandel

Preparation

Cocoa almonds

For the Cocoa almonds: Preheat oven to 350°F, with a rack in middle position.

Spread raw almonds into a single layer on a rimmed baking sheet (unlined.) Bake for 10 minutes, stopping once to shake the pan in between bake time. Almonds should be toasty and fragrant, but not burnt.

Pour toasted almonds into a large bowl. Add remaining ingredients and stir to completely coat. Spread coated almonds back onto baking sheet to cool completely.

For the Cheeseboard: Place the Traditional Danish Blue and Aged Havarti on a cheese board and crumble slightly. Add other cheeseboard ingredients and serve with folie a deux zinfandel.

Tips & Tricks

Store the cocoa almonds in an air-tight container