Place onion and garlic into food processor, blitz until finely chopped. Add mustard, cream cheese, and white wine, blitz until very smooth. Add cheese, blitz once more until mixture reaches desired texture. Taste, season with salt and pepper if desired.
Line a large plate with parchment paper, and wrap a wring of parchment paper around a large round can – large can of tomatoes works well, we used a can of mango pulp.
Center can on prepared plate, mound cheese mixture around the can evenly. Using very clean hands (we wear gloves), sculpt the cheese mixture into a rounded ring shape. Once you’re happy with the ring, chill for 2 hours or so.
With your final display plate nearby, carefully remove the can and the parchment paper from the center of the ring, and carefully turn the cheee ring over onto another plate, or your hand. Transfer (flipping in the process) to the display plate.
Using a hot wet knife, clean up any imperfections in your ring, if desired. Allow to sit for 10 minutes to warm up slightly.
Carefully press chopped pecans into all exposed surfaces of the ring, including in the center. Brush away excess nut pieces, chill ring.
In a small food processor, blitz cream cheese and flavouring paste together until very smooth. If using food colouring, tint to desired colour.
Transfer flavoured cream cheese to a pastry bag, pipe Black Speech around outside of ring.