Comté and Roquefort warming to room temperature on a wooden board, sliced pears, a pot of honey, walnut bread: scattered among them, Domaine de Béquignol’s Chocolate Covered Walnuts, caramelized walnuts in dark chocolate from the Périgord Noir, add crunch and a bittersweet surprise.
Serves 6 · 15 min
- Take 7 oz (200 g) aged Comté and 5 oz (150 g) Roquefort out of the refrigerator 30 minutes ahead.
- Slice the Comté and set both cheeses on a wooden board with 2 sliced pears and a small bowl of honey.
- Scatter the Chocolate Covered Walnuts (2.8 oz / 80 g) around the cheeses.
- Serve with walnut bread and, if you like, a glass of port (optional).
The star of this recipe: Chocolate Covered Walnuts, by Domaine de Béquignol.
