How to Make a Chocolate Tasting Board
Yield: As many as needed; plan on several squares of each chocolate, a few candies, and two cookies per person
An interactive way to sample a variety of chocolate and see what you like best, a tasting board offers a fabulous (and easy) dessert for any occasion. For added inspiration including themes, serving tips, and tasting notes, refer to the details in the main post.


  • Bar chocolate – Choose a variety based on percentage of cacao, various flavor additions, or country of origin. White chocolate is fair game too.
  • Candy chocolates – mini peanut butter cups, M&Ms, Kisses, Wilbur Buds (for locals), and chocolate covered caramels offer variety in flavor and shape
  • Dips – Nutella, peanut butter, cookie butter, almond butter, and whipped cream or even marshmallow dip provide ideas for a variety of boards
  • Cookies – Shortbread, biscotti, pretty rolled cookies (like Pirouettes), and homemade chocolate chip cookies will add variety and abundance when serving a larger group.
  • Dippers – Pretzels, Biscoff cookies, vanilla wafers, and graham crackers pair well with a variety of dips. (Pretzels contribute a nice salty note.)
  • Fresh Fruit – Strawberries (chocolate-dipped or plain), raspberries, and mandarin orange segments complement the chocolate and add color to the board.
  • Nuts – Almonds (regular, Marcona, or chocolate dusted), walnuts, pecans, pistachios, hazelnuts, and even candied nuts are all worthy additions
  • Marshmallows – A fun addition for a s’mores or winter wonderland-themed board


  1. For added ease, break some of the chocolate into individual squares. (To start, I break about half of each bar I’m using.) Place any loose items like nuts, dips, and small candies into bowls. Arrange the items over a platter, cutting board, piece of marble, or slate. (Tip: You may arrange clockwise by percentage of cacao or simply make a note as to what each item is—I also keep the wrappers for easy reference


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