Goat Cheese with Cocoa Nibs, Garlic, Honey, Ginger

A new appetizer for your next party


Spring is here, and with it I’m reminded that Geneviéve's annual chocolate party will soon be upon us. If your mind has suddenly taken you to thinking of simple samples of fine chocolate and sweet dishes gingerly laid out for the taster’s enjoyment, STOP. Instead, imagine a party centered on every manifestation of chocolate imaginable. Savory, salty and sweet, all prepared with skill by a hostess so passionate about chocolate, and delightful to know and speak to that you'd never want to leave. 

Geneviéve Leloup, amateur chef-turned-semi-professional chocolatier, is a lover of all things chocolate. And her lifetime of experience, travel and experimentation are brought together on this one night to create a menagerie of chocolate creations that is honestly more than the average person can imagine. Oh yes, did I mention that she's from Belgium? Who better to make these chocolate culinary creations come to life?

I’m very happy to share another one of her recipes with you, a recipe she deems as one of her favorites. It’s easy to make and perfect for your next party.
Goat Cheese with Cocoa Nibs, Garlic, Honey and Ginger
Courtesy of Geneviéve Leloup

By mixing the bitter, dark, crushed cocoa nibs with the soft palate-coating goat cheese, you find a push and pull of texture and depth that can be enjoyed over and over again. The sweet hint of honey and ginger syrup adds a second layer of flavor that cuts the slightly dry feel of the cheese and cocoa nibs, and is balanced by the garlic and herbs which work to pull you back to reality. It's a heavenly flavor and texture combination that must be tasted to truly understand.

4 Tbls. raw cacao beans
11 oz. log of goat cheese
½ clove of garlic (fine mince)
Herbes de Provence (to taste)
pepper (to taste)
1Tbls. liquid honey
1Tbls. ginger syrup (out of a bottle of preserved ginger)
1 baguette

Crush about 4 Tbls. raw cacao beans to make the cacao nibs. (An easy trick is to use a coffee grinder.)

Put the goat cheese into a bowl, soften it and mix in the cacao nibs.  Add the garlic, some Herbes de Provence and pepper, to taste.

Add the honey and ginger syrup, and mix well. Once combined, reshape into a log.

Because the flavors will continue to emerge over time, it is best to make it a day ahead.

When serving, sprinkle the log with some finely crushed cacao nibs or dust with cacao powder.

Serve with thin slices of baguette.

You can also find chocolate by Geneviéve at Coffee Bites in Brooklyn.

Mentioned in this article


  • Snooth User: missansy
    660397 5

    Where does one find raw cacao beans?

    Apr 12, 2011 at 2:23 PM

  • Snooth User: Eric Guido
    Hand of Snooth Voice of Snooth
    92549 196,613

    The easiest answer is probably Whole Foods. However, if you google raw cacao beans, you'll get a list of places that sell them.

    Apr 12, 2011 at 4:21 PM

  • Is there a recommended wine pairing? I was thinking German Auslese or maybe something from Alsace.

    May 30, 2011 at 11:15 AM

  • Snooth User: pastrydiva
    1340312 15

    I thought the garlic and Herbes de Provence threw the whole dish off, but loved it with just the honey and ginger syrup. However, I've also made it with about 1/4 tsp crushed lavender and that is a divine combination, as is adding about 1/4 tsp fresh chervil or 1/4 tsp fresh thyme.
    Try any of those and you won't be sorry! But PLEASE - omit the garlic!

    Sep 09, 2013 at 4:13 PM

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