Ingredients:

  • 1 cup (170g) dark chocolate callets, 60% cacao
  • 1 cup (170g) white chocolate melting wafers
  • 1/2 cup (125g) creamy chocolate-hazelnut spread
  • 1 lb (450g) fresh strawberries, stems attached
  • 6 oz (170g) fresh raspberries
  • 2 medium Honeycrisp apples, sliced and treated with lemon
  • 2 cups (80g) heart-shaped pretzels
  • 1 cup (120g) salted Marcona almonds
  • 100g red velvet crackers or shortbread cookies
  • 1 cup (50g) large marshmallows
  • 1/2 cup (75g) pink and red candy-coated chocolate buttons

Instructions:

  1. Wash all fruit thoroughly and pat completely dry with paper towels to prevent chocolate seizing. Slice apples and toss with lemon juice to prevent browning.
  2. Melt the dark chocolate in the microwave in 30-second intervals. Dip half of the strawberries and half of the pretzels into the chocolate. Place on parchment paper for 15 minutes until firm.
  3. Place small ramekins filled with hazelnut spread and white chocolate dip off-center on a large wooden board to serve as structural anchors.
  4. Arrange larger items like the dipped strawberries, apple slices, and crackers in odd-numbered clusters around the anchor bowls.
  5. Fill the remaining gaps with raspberries, Marcona almonds, marshmallows, and candy-coated chocolate buttons, focusing on color blocking with reds and pinks.