Ingredients:

  • 1 pint (250g) strawberries, hulled and halved
  • 1 cup (150g) raspberries
  • 1 cup (160g) blueberries
  • 1 cup (150g) seedless red grapes
  • 8 oz (225g) dark chocolate pieces
  • 8 oz (225g) white chocolate curls
  • 1 cup (120g) shortbread cookies
  • 1 cup (100g) salted pretzels
  • 1/2 cup (60g) chocolate-covered almonds
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) semi-sweet chocolate chips
  • 1 pinch (1g) flaky sea salt

Instructions:

  1. Heat heavy cream in a saucepan until it just begins to simmer. Pour over semi-sweet chocolate chips and let sit for 5 minutes. Stir until velvety and smooth. Pour into a small ramekin and place it slightly off-center on the board.
  2. Place any other dips or jams on the opposite side of the board to create visual balance.
  3. Arrange the strawberries and grapes in sweeping rivers or curved lines flowing around the bowls.
  4. Group the heart-shaped cookies in small piles of three to create rhythmic patterns across the board.
  5. Fill the remaining gaps by scattering the raspberries and blueberries across the negative space.