RECIPE: Blue Cheese Chocolate with Maple Roasted Pecans and Rosemary

I have been tempering chocolate in the microwave for many years. (Here’s a link to how: My latest obsession is mendiants, those beautifully adorned small chocolate discs with a mosaic of fruits, nuts, and/or spices on top.

One of my favorite mendiant recipes is made with blue cheese powder (see link below for the one I use) and maple roasted pecans. Today, I added a bit of freshly chopped rosemary to the recipe. They looked lovely and tasted divine. Of course, when adding blue cheese powder I find it best to keep these in a covered container in the fridge.


Lay out a large piece of aluminum foil on a flat surface.

MAKE THE NUTS by adding 2 TBSP real maple syrup to a frying pan with, at least 2″ high sides. Cook on medium heat until syrup bubbles.
You can add a little cayenne or Serrano chile powder if you like a bit of extra heat, or skip it.
Quickly add about 1 1/2- 2 cups of pecan halves.
Stir on medium heat fairly continuously until all the moisture from the syrup is absorbed, about 5-7 minutes. You want them golden brown.
Dump out on the aluminum foil, separate any nuts that have stuck together, and let cool completely.
(I make this recipe with all sorts off different nuts and keep them in the fridge in jars. They are also wonderful on salads.)

Temper the chocolate. I usually only make a small batch, using 8 TBSP 70-75% good quality chocolate, chopped.
Set aside 2 TBSP from your total of 8.
Put the remaining 6 TBSP chopped chocolate in a one cup Pyrex measuring cup and nuke for 30-70 seconds on high or medium high power. When all the chocolate can be stirred to a smooth mass it’s done. This can be tricky because the chocolate make look as if it’s not melted, so you have to stir it after 30-40 seconds to check how far it’s come.

Add 1 TBSP of the remaining chocolate. Stir until amalgamated.
Do the same thing with the last TBSP chopped chocolate.

Add 1/2-1 tsp. finely chopped rosemary, if using. Stir well.

Add 1 1/2 TBSP blue cheese powder. Stir until combined.

On a large piece of waxed paper, put about 1/2-3/4 tsp melted chocolate in a blob and make it into a circle using the back of a teaspoon.
You should have about 25 discs about 1 1/4″ in diameter when you’re done.

Top each with 1-2 pecan halves.

They should solidify at room temperature, but if, after an hour, they haven’t, put them in the fridge.
(Note: This lasts well when refrigerated for years. Yes, years.)


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