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Cabernet & Cocoa Winter Board

Cabernet & Cocoa Winter Board

Recipe Courtesy of Homemade

A dramatic, dessert holiday board designed to pair seamlessly with bold Cabernet Sauvignon. Rich dark chocolate, toasted nuts, creamy triple cream brie, and jewel-toned fruits create a wintery spread that’s equal parts indulgent and elegant.

Serves 6-8
Prep Time: 30 minutes (+ 2 hrs drying time for candied oranges)
Cook Time: 20 minutes

Wine Pairing
Pair this dish with Chateau Ste. Michelle Cabernet Sauvignon.

Ingredients
For the cocoa pecans:

  • 1 cup pecan halves
  • Tbsp maple syrup
  • 1 Tbsp cocoa powder
  • Pinch of salt

For the candied oranges:

  • 1 orange or blood orange, thinly sliced
  • ½ cup sugar
  • ½ cup water
  • 4 oz dark chocolate, melted

For the board components:

  • 1 wheel triple cream brie
  • 1 large piece chocolate bark, broken into pieces
  • 6 assorted chocolate bon bons or truffles
  • ½ cup fig preserves
  • 1 ripe pear or apples, sliced
  • ½ cup pomegranate arils
  • Fresh rosemary sprigs
  • Crackers, cookies or biscotti for serving

Directions

  1. Prepare pecans: Preheat the oven to 350°F and line a small sheet pan with parchment paper. In a bowl, toss the pecans with maple syrup and a pinch of salt until evenly coated. Spread them out in a single layer on the prepared pan to ensure even toasting. Bake the pecans for 6-8 minutes, stirring once halfway through, until fragrant and lightly caramelized. While still warm, transfer them to a bowl and toss with cocoa powder, coating evenly. The residual heat helps the cocoa adhere. Let cool completely before adding to the board.
  2. Make and dip candied citrus: In a small saucepan, combine the sugar and water and bring to a gentle simmer, stirring until the sugar dissolves. Once the sugar syrup hits 218-220°F, add the citrus slices in a single layer and simmer for about 20-30 minutes, turning occasionally, until the slices become translucent and slightly glossy and the sugar comes up to 245°F. Remove the slices from the syrup and place them on a wire rack over parchment to dry. Let the oranges cool for about 2 hours. Once tacky but not wet, dip each slice halfway into the melted dark chocolate, allowing any excess to drip off. Place on parchment and let the chocolate set completely.
  3. Assemble: Start by placing the triple cream brie slightly off-center on a large board or platter to create a natural focal point. Spoon the fig preserves into a small dish or directly onto the board beside the cheese. Arrange the chocolate bark in loose clusters, leaning pieces against each other to create height and visual interest. Fill in the board with small piles of cocoa-dusted pecans and chocolate-dipped citrus, spacing them evenly for balance. Fan the sliced pears in a slightly overlapping pattern, and scatter pomegranate arils throughout. Tuck sprigs of fresh rosemary between components. Add crackers, cookies or biscotti last, placing them where they are easy for guests to grab.