“The Slice” Goat Cheese – Honey – Red Walnut Crunch

Melissa Koppel’s “The Slice” Goat Cheese – Honey – Red Walnut Crunch.

Chocolate shells, honey, goat cheese ganache and red walnut crunch by Melissa Koppel, Co-owner and Chocolatier of Jean Marie Auboine Chocolates in Las Vegas, NV.


Yield: 120 chocolates

Chocolate Shells:

Have triangle-shaped magnetic molds ready. To make the transfers, spray 7 guitar sheets with tempered white cacao butter at 90°F. Let them crystallize for 1 hour at 63°F. Place the transfers in the molds. When the molds are around 68°F, make the shells with tempered Zéphyr™.


With a piping bag, pipe a small amount of honey in each shell and let crystallize for 12 hours.

Goat Cheese Ganache:

1. Melt chocolate and cocoa butter. 

2. Warm cream, sorbitol and dextrose to 95°F. Add citric acid and goat cheese and make an emulsion with the melted chocolate. Pipe on top of the honey when the ganache is at 81°F. Let crystallize at 63°F for a few hours.

Red Walnut Crunch:

1. Make a paste with the walnuts and sugars. Add melted chocolate and cacao butter, then the Feuilletine and salt. Temper to 73°F and pipe on top of the ganache. Place in the refrigerator for 15 minutes. 

2. With the help of a heat gun, warm the molds lightly and close them with tempered white chocolate.


Click here to read more about this and related recipes in the article "Desserts from the Spectacular Sweets Stage 2015."