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- Iraty Chocolate Aperitifs-


For 20 aperitif chocolates (10g each)



  • 1 cookie cutter Ø 1 cm
  • 1 cookie cutter Ø 3 cm
  • Disk shaped moulds 1cm high x Ø 3 cm




  • Basque goat cheese dough
  • Salted pine kernels and Piment d’Espelette
  • Basque goat cheese ganache
  • Itxassou black cherries jelly


Basque Goat Cheese Dough

  • 9g butter
  • 6g sugar
  • 2g white almond powder
  • 11g flour
  • 13g grated Basque goat cheese


Mix all the ingredients in the above order with a spatula.

Lower the dough and cut away 1cm disks with a cookie cutter.

Bake in a preheated oven for 35 minutes at 140°C.


Salted Pine Kernels and Piment d’Espelette

  • 16g of ground kernels
  • ½ teaspoon of egg white
  • 1 small pinch of fleur de sel
  • 1 small pinch of Piment d’Espelette


In a round bottom mixing bowl, mix all the ingredients with the tip of your fingers.

Spread on a baking plate and put in a preheated oven for 15 minutes at 140°C.



Basque Goat Cheese Ganache

  • 80g milk
  • 55g grated Basque goat cheese
  • 200g white couverture chocolate


In a saucepan, bring the milk to 80°C and, away from the heat, add the grated Basque goat cheese.

Pour over the white couverture chocolate and mix with a spatula.



Itxassou Black Cherry Jelly


  • 125g cherry pulp
  • 25g water
  • 125g sugar (15g + 10g + 100 g)
  • 5g pectin
  • 20g glucose
  • 2g lemon juice


In a saucepan, bring the cherry pulp to 60°C with the water and 15g of sugar.

Incorporate the pectin and 10g of sugar.

Bring to a boil and add the remaining 100g of sugar and the glucose.

Reduce the jelly to 250g.

Add the lemon juice.

Pour the jelly on a baking sheet and cut away 3cm disks with a cookie cutter.




  • 300g of white couverture chocolate


Mould the chocolate shells, brushing them with the white couverture chocolate which you will have melted in the microwave oven previously.

Put away in the refrigerator 10 to 20 minutes before delicately unmoulding the shells.

Lay a disk of cheese dough in each shell and garnish with cheese ganache to the top.

Add a disk of cherry jelly on top.

To finish, garnish with the kernels.


Member author

When it comes to chocolate, Xavier Berger is a virtuoso! Best chocolatier in France in 2010. Selected for the World Chocolate Masters 2011 in Paris. At just 28 years old, and trained to the highest standards of excellence, he is the latest talent in a long line of worthy craftsmen. Xavier Berger’s [...]

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