Brie, Autrement Recipe
The savory use of chocolate is something I am currently exploring, with the help of the Valrhona chef Frédéric Bau. It is also a good way to give character to a brie or camembert that is not perfectly ripe.
This can be either an appetizer or a cheese course that can be served with a "fruity" red wine, or, why not, Scotch whisky.
- 1 Brie wedge or 1 camembert, about 8 ounces
- ½ ounce plump raisins, minced
- ½ ounce dried apricots, minced
- ½ ounce whole almonds, minced
- 1/3 ounce chocolate nibs, minced
- 1 tablespoon Scotch whisky
Refrigerate the Brie a few hours ahead to firm it up.
Combine all of the dried ingredients in a bowl. Add the Scotch whisky and mix.
Divide the brie in half horizontally. Spread the mixture evenly at the surface of one half of the brie, avoiding the edges. Cover with the other half, press, making sure the brie maintains its shape.
Wrap tightly in plastic film, and leave in a cool place for a day or two before serving. This will allow the flavors of the filling to spread into the cheese.
When ready to serve, cut the brie into wedges from the center to the edge. Serve with the bread of your choice.