- 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
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.
Ingredients
Instructions
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
Enjoy!