Didier is a cheese maker. He makes the best goat cheese we had the opportunity to taste in the Maritimes.
Of course, if you had to make a list of the products you would pair with chocolate, goat cheese wouldn’t come top of mind. But hey that’s part of the challenge, right?
We choose the milk chocolate to sweeten the goat cheese taste and used honey as a binder. Actually, we found it was a surprising and tasty pairing.
Honey and goat cheese chocolate pyramids
Ingredients (24 pieces)
- 400 grams milk chocolate 40%
- 150 grams cream 35%
- 150 grams goat cheese
- 40 grams honey
- 500 grams tempered milk chocolate 40%
Chop the chocolate into small chunks. Boil the cream, goat cheese and honey. Stir continuously.
In a large bowl, place the chopped chocolate. Pour the hot liquid on the chocolate. Mix it well until homogeneous.
Put the ganache in a pipping bag. Refridgerate for 1 hour.
Temper the milk chocolate. Apply the chocolate on the mold using a brush. Refridgerate for 10 minutes and allow to harden before applying a second layer. Refridgerate for 10 more minutes. Pipe the goat cheese and honey ganache into the mold. Refridgerate and allow to harden. When it feels dry to touch, seal the molds with tempered chocolate. Refridgerate for 10 minutes. Then, keep at room temperature for at least 24 hours before serving.