Ingredients:

  • 150g 70% Dark Chocolate Bar, broken into shards
  • 100g White Chocolate Thins or buttons
  • 15 Milk Chocolate Truffles
  • 150g Dark Chocolate Ganache or chocolate hazelnut spread
  • 450g Fresh Strawberries, stems intact
  • 170g Fresh Raspberries
  • 150g Red Grapes, in small clusters
  • 2 Blood Oranges, sliced into rounds
  • 100g Chocolate-covered Pretzels
  • 60g Candied Pecans
  • 10 Small Shortbread Cookies
  • 30g Dried Tart Cherries

Instructions:

  1. Place the 150g of dark chocolate ganache in a small bowl and set it slightly off center on your board. Note: This acts as your visual and functional anchor point.
  2. Arrange the 10 small shortbread cookies in a fan shape near the ganache bowl.
  3. Position the 150g of red grape clusters at opposite corners to create balance.
  4. Lay the 2 sliced blood oranges in a river or curved line across the center. Look for a vibrant, overlapping pattern.
  5. Nestle the 450g of fresh strawberries around the grapes and ganache. Note: Point the tips toward the center of the board for better aesthetics.
  6. Scatter the 170g of raspberries into the small gaps between the larger fruits.
  7. Break the 150g dark chocolate bar into irregular shards and tuck them into the remaining open spaces. Listen for a clean snap as you break them.
  8. Place the 15 milk chocolate truffles in small clusters of three or five.
  9. Fill the small cracks with 100g white chocolate thins and 100g chocolate covered pretzels.
  10. Sprinkle the 60g of candied pecans and 30g of dried tart cherries over the entire board. Aim for a natural, effortless look.