Ingredients:

  • 150g dark chocolate-covered pretzels
  • 200g semi-sweet chocolate truffles
  • 100g high-quality dark chocolate bars, broken into shards
  • 2 cups fresh strawberries, stems on
  • 1 cup fresh raspberries
  • 0.5 cup pomegranate seeds
  • 12 red velvet macarons
  • 1 cup mini meringues
  • 12 pink-drizzled shortbread cookies
  • 0.5 cup candied pecans
  • 0.5 cup conversation hearts
  • 0.25 cup pink and white chocolate gems

Instructions:

  1. Place the larger items first. Position the 12 pink drizzled shortbread cookies and 12 red velvet macarons in three distinct clusters. Note: This creates visual triangles that lead the eye across the board.
  2. Add the chocolate anchors. Arrange the 150g dark chocolate covered pretzels around the cookies. Listen for the dry click as they hit the board.
  3. Tuck in the fresh fruit. Place 2 cups fresh strawberries in the larger remaining gaps. Note: Keep the stems facing outward for easy grabbing.
  4. Nestle the truffles. Set the 200g semi sweet chocolate truffles in pairs or trios near the strawberries. Notice the rich, earthy aroma as you open the container.
  5. Incorporate the shards. Prop the 100g high-quality dark chocolate shards upright against the macarons. Note: Height makes the board look more professional.
  6. Fill with berries. Scatter 1 cup fresh raspberries into the smaller nooks. Inhale the bright, jammy scent of the fresh fruit.
  7. Add the crunch. Pour 1 cup mini meringues and 0.5 cup candied pecans into any visible holes on the board.
  8. The Glitter phase. Sprinkle 0.5 cup pomegranate seeds over the fruit sections. Note: They will naturally settle into the crevices.
  9. Decorative finishing. Gently drop 0.5 cup conversation hearts and 0.25 cup pink and white chocolate gems across the entire spread.
  10. Final Check. Ensure no part of the board is visible. Look for a vibrant, crowded landscape of textures.