As you may have noticed (or read), The Sweet Seed has been on vacation.
Though I miss spending time with friends and family in beautiful Poland, I’m delighted to be home and I’m eager to whip up some trip-inspired content. But before I get into all the colorful details of my journey (which I’ll post as we inch closer to September), I’d like to share one sweet tidbit: a decadent dark chocolate covered Brie recipe. Think of it as the first taste of what’s to come.
I ate a lot of delicious food during my Polish getaway. Pickled herring, smoked sausage, cabbage and mushroom stuffed pierogi, poppy-seed cake–I sampled it all. However, during a special visit to one of Krakow’s many food fairs, I came across a very nontraditional snack.
One booth in particular, which boasted all sorts of exotic delicacies dipped in chocolate and served on skewers, had the audacity to include Brie cheese on their menu. I was initially skeptical of dark chocolate covered Brie, but the creaminess of the cheese and bittersweet taste of the chocolate proved a perfect pairing. I ordered, I tasted, I loved.
Actually, I enjoyed the cheese-and-chocolate shish kabob so much that I plan to copy the creation at home and serve it as a fun snack or as a dessert.
Dark Chocolate Covered Brie
Makes: 1-4 servings depending on how much cheese you can eat in one sitting
-1 Brie cheese wheel
-1 bag dark chocolate pieces
1. Fill a pot with water (about 1/3 of the way up) and bring to a boil. Place a heat-safe bowl on top of the pot.
2. Cut the Brie wheel into bite-sized triangular chunks. Slide a few pieces onto a wooden serving skewer, leaving some space between each piece–this makes more room for the chocolate because, well, chocolate is everything.
3. Meanwhile, place the chocolate in the bowl and slowly melt the pieces. Make sure to stir frequently so the chocolate does not burn.
4. Dip the Brie skewers into the melted chocolate and then place them on a baking pan lined with parchment paper. If your bowl isn’t deep enough or giving you trouble, then place the skewers on the parchment paper and pour the chocolate over the Brie.
5. Let cool in the refrigerator until the chocolate hardens fully. Or, let the tray sit in the refrigerator overnight.
6. Serve slightly chilled (but not too cold because you want the cheese to maintain its creamy texture) so that the chocolate holds its form. Optional: Melt white chocolate and drizzle it over the dark chocolate covered Brie before placing the skewers in the refrigerator. Some say presentation is everything.
Admittedly, most foods taste just plain fabulous when dipped in chocolate. It’s a fact. But if you haven’t tasted chocolate covered Brie, I suggest you try the odd pairing and give your taste buds a reason to celebrate. If you don’t agree with this particular flavor combo, just be thankful I didn’t share a pickled herring recipe! Though, pickled herring is one of my favorite foods and the adventurous should definitely give it a chance.
As always, please enjoy.