California Cheese and Chocolate Pairing Board

Board as shown:

Chocolate Chip Cannoli Dip with waffle cookie pieces, fresh figs and olive branches, pistachios, 70% dark chocolate pieces, wine-soaked cheddar triangle (show different sides for added visual interest), dried cranberries, berries, mini brie/breakfast cheeses (sliced into thin rounds), Deux Cranes chocolates, herbs and edible flowers.

Chocolate Chip Cannoli Dip

In a medium bowl, use a hand mixer to beat the drained ricotta and mascarpone cheeses until smooth. Slowly add the confectioners' sugar and vanilla and continue to mix until the sugar is completely incorporated. With a spatula or large spoon, fold the mini chocolate chips into the cheese mixture.

Cover the bowl in plastic wrap and chill in the fridge for at least 10 minutes or up to two days.

Notes:

Draining ricotta cheese: Place mesh strainer on top of a medium bowl. Line strainer with cheese cloth. Transfer ricotta cheese to the cheese cloth and use a spatula to press the cheese against the cheese cloth and drain the liquid.

Storing cannoli dip: Store cannoli dip covered or in an airtight container in the refrigerator for 3 to 5 days.

Mascarpone substitute: Real California cream cheese may be substituted, but the dip will taste more authentic with mascarpone.

Pairing Note: Wine-soaked cheddar + 70% dark chocolate

Normally cheddars are paired with milk chocolates. This lively cheddar’s aromas of sweet red wine and fruity undertones from the wine soak can be tasted in each bite so it needs chocolate that can dance without getting left behind. Tcho 70% is strong enough to tango but sweet enough to avoid being bitter.

Pairing Note: Breakfast cheese + strawberry & dark chocolate

The slightly tart but buttery bites of the breakfast cheese plays up the strawberry flavors of this chocolate.

Recipe by Jessica Lawrenz / @mongermoldandmilk