Ingredients:

  • 150g 70% Dark Chocolate Bar, broken into shards
  • 100g Sea Salt Almond Chocolate Toffee
  • 50g White Chocolate Thins
  • 400g dark chocolate covered strawberries
  • 250g fresh organic strawberries, stems left on
  • 150g fresh raspberries
  • 2 large Bartlett pears, sliced vertically
  • 100g red seedless grapes, kept on the vine
  • 1 large pomegranate, broken into chunks
  • 50g raw walnuts or pecans
  • 60ml raw local honey
  • 120ml Greek yogurt mixed with vanilla bean paste
  • 100g whole grain heart shaped crackers

Instructions:

  1. Prepare the yogurt dip. Mix 120ml Greek yogurt with vanilla bean paste in a small ramekin and place it on the board first.
  2. Slice the pears. Cut 2 large Bartlett pears vertically into thin slices until the white flesh is exposed and even.
  3. Position the chocolate strawberries. Arrange 400g dark chocolate covered strawberries in two separate clusters until the board starts to feel balanced.
  4. Create chocolate rivers. Place 150g 70% Dark Chocolate Bar shards in a winding line across the center.
  5. Add the grape vines. Tuck 100g red seedless grapes near the edges until they drape slightly over the side.
  6. Nestle the fresh berries. Fill the large gaps with 250g fresh organic strawberries and 150g raspberries until no wood is visible beneath them.
  7. Sprinkle the jewels. Scatter the chunks of 1 large pomegranate over the fruit clusters until the board sparkles.
  8. Add the crunch. Place 100g whole grain heart shaped crackers and 50g raw walnuts in the remaining small pockets.
  9. Drizzle and finish. Pour 60ml raw local honey into a small bowl or drizzle it directly over the raspberries until they look glossy.
  10. Final check. Tuck in 50g White Chocolate Thins and 100g Sea Salt Almond Chocolate Toffee until every inch of the board is filled.