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.
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)
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.