Winter cheeseboard with sesame-cocoa bark

June 18, 2019
Winter cheeseboard with sesame-cocoa bark

Recipe by Claire Ferrandi and Dashania Murugas
Styling by Claire Ferrandi
Photograph by Dylan Swart

Winter cheeseboard with sesame-cocoa bark

Serves: 4
Cooking Time: 30 mins



  • cooking spray, to grease
  • 125ml (½ cup) coconut oil
  • 2 tbsp erythritol
  • 40g cocoa powder
  • ½ tsp vanilla extract
  • 1 tbsp white sesame seeds, toasted
  • 1 tbsp black sesame seeds, toasted
  • pinch sea salt

  • selection of cheese
  • fresh seasonal fruit of your choice
  • fresh thyme/rosemary sprigs



For the sesame-cocoa bark, line a small baking sheet with baking paper and grease the sheet with an even coating of cooking spray. Set aside until needed.


Place the coconut oil and erythritol in a medium microwave-safe bowl. Microwave on high in 1-minute intervals until the coconut oil has melted.


Add the cocoa powder and vanilla extract. Whisk until incorporated well.


Pour the coconut-oil mixture onto the prepared baking sheet. Slightly tip the sheet so as to spread the mixture into an even layer of about 0,5cm in thickness. Refrigerate until slightly set, about 5 minutes. Remove from fridge and sprinkle with the toasted white and black sesame seeds and sea salt. Return to the fridge until completely set, about 10 minutes.


To serve, break the bark into shards and serve immediately – the coconut oil melts easily at room temperature. Enjoy the shards as part of a cheeseboard comprising your selection of cheese and fresh seasonal fruit garnished with fresh thyme/rosemary sprigs.

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