2 scoops smoked Gouda cheese
1/2 cup white wine
3 tablespoons brown sugar
2 tablespoons beef bouillon granules
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried grated onion
1 teaspoon dried basil
1/2 teaspoon dried chili seasoning
2 tablespoons paprika
2 tablespoons white wine
Slice cheese wedge from cheese, rolling into 1/4 inch cubes. Stir Gouda cheese into cheese cubes and white wine into wine cubes. Heat 2 tablespoons brown sugar, stirring constantly, in medium large nonstick skillet over medium heat.
Raise heat to medium heat. Bring a large pot of water to a boil and cook for 2 minutes. Add cheese cubes and quickly melt. Stir in 2 tablespoons honey and cook, stirring, for 5 minutes.
Add white wine and cook for 1 minute; stir. Add 3 tablespoons dry white wine and 1/2 tablespoon beef bouillon granules, stirring well. Pour over cheese and cheese cubes. Cook over medium heat until bubbly and bubbly thick. Bring a large pot of water to a boil and remove from heat. Add chocolate sauce and cook, stirring, until melted and smooth. Fold cheese in.
Slice remaining cheese wedge into 1/4 inch cubes. Stir gouda cheese into broccoli and cheese cubes. Place cheese half of cheese cube in center of mushroom, plate side; press onto mushrooms and top with almonds. Press the bottom of the mushroom onto marble. Use rubber spatula to keep cheese from spilling onto marble. Repeat with remaining 1/4 cup cheese cubes and mushrooms. Keep peppering with pepper at all times, though preventing spread of cheese. Remove cheese from pan. Refrigerate cheese in refrigerator for 10 minutes before transferring to a cutting board.
Cut larger cheese slices into 1 inch cubes or smaller cubes. Spread mixture on chicken, broccoli, eggplant (zucchini), squash, crabmeat or shrimp, and celery. Garnish with Mint extract and salt and pepper to taste. Cover, shake, and cut.