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São Jorge Island Cheese After-Heigt

Recipe

Ingredients:
– 300g of 72% dark chocolate (approximately)
– 75g of “Ilha São Jorge” cheese 24 months matured
– 5g hot cream
– Ground biscuit to taste

Preparation:

Melt the chocolate to 50 degrees celcius and temper it until the chocolate temperature drops to 28-29 degrees celcius.

Grind the cheese in the Thermomix and add the hot cream (reserve)

Spread the chocolate on an acetate sheet, and spread some ground biscuit on top, let it set a little, and spread the cheese mixture with the spatula, spread the chocolate again and place an acetate sheet on top

Cut immediately, with a 4cm round cutter, and let it rest for about 1 hour for the chocolate to solidify well.

Serve as an appetizer with coffee and wine.

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