Ingredients:

  • 1 lb (450g) fresh strawberries
  • 6 oz (170g) fresh raspberries
  • 6 oz (170g) fresh blackberries
  • 0.5 cup pomegranate seeds
  • 4 oz (115g) 70% dark chocolate bar, broken into shards
  • 4 oz (115g) milk chocolate, sliced into rectangles
  • 0.5 cup white chocolate covered pretzels
  • 0.25 cup chocolate covered almonds
  • 150 g buttery shortbread hearts
  • 0.5 cup dried apricots
  • 0.25 cup fresh mint leaves

Instructions:

  1. Prep the berries. Wash all fruit and pat them completely dry with paper towels. Note: Water is the enemy of chocolate; it will make it seize and turn grainy.
  2. Anchor the center. Place two small bowls on the board — one for pomegranate seeds and one for chocolate covered almonds — to create focal points.
  3. Create a berry river. Arrange the 1 lb of strawberries in a diagonal S shape across the board. Make sure they are snug against each other so they don't roll.
  4. Cluster the raspberries. Tuck the raspberries into the curves of the strawberry river until the board surface is hidden.
  5. Layer the chocolate shards. Place the dark chocolate shards and milk chocolate rectangles in two different sections. Note: Keep them away from the wet fruit edges if possible.
  6. Add the crunch. Spread the 150g of shortbread hearts near the edges of the board for easy grabbing.
  7. Fill the gaps. Use the blackberries and dried apricots to fill any remaining bald spots on the board.
  8. Scatter the jewels. Sprinkle the white chocolate covered pretzels around the chocolate sections until the board looks overflowing.
  9. The final touch. Garnish with the fresh mint leaves, tucking them under the berries until you can smell the aroma.
  10. Serve immediately. This board is best when the fruit is cold and the chocolate is snappy.