“Salad without the lettuce.” That’s what Chief Chocolate Officer Bill Copeland of Glacier Confection calls the cheese and chocolate mash-up. Chocolatier Copeland has experimented with a half dozen combinations of cheese and chocolate, including brie, feta, blue cheese, mascarpone and romano. He admits that it can be a very tricky combination.
For example, his brie and dark chocolate experiment resulted in accentuating an unpleasant sour note while the wild raspberry and feta white chocolate bonbon has become Glacier’s best seller. “It’s highly visual; a specialty item that customers wait for.”