Ingredients:

  • 1 lb fresh strawberries, stems on
  • 6 oz fresh raspberries
  • 6 oz fresh blackberries
  • 1 cup red seedless grapes
  • 15 pink macarons (strawberry or raspberry flavor)
  • 200g pink dipped wafer cookies
  • 100g heart shaped shortbread cookies
  • 75g freeze dried strawberries
  • 80g pink and red chocolate gems
  • 1 cup dark chocolate ganache
  • 1 cup marshmallow fluff
  • 120g salted yogurt covered pretzels
  • 60g raw Marcona almonds

Instructions:

  1. Place the anchor bowls. Set your bowls of dark chocolate ganache and marshmallow fluff on opposite sides of the board. Note: This creates visual balance and keeps the wet ingredients contained.
  2. Position the macarons. Arrange the 15 pink macarons in a gentle S curve starting from one bowl.
  3. Add the wafer cookies. Stack the 200g pink dipped wafer cookies in small fences to create height until they stand firmly against the macarons.
  4. Nestle the strawberries. Cluster the 1 lb fresh strawberries near the ganache bowl until the red color dominates the center.
  5. Fan the shortbread. Place the 100g heart shaped shortbread cookies in overlapping rows near the edges.
  6. Tuck in the grapes. Use the 1 cup red grapes to fill the largest remaining empty spaces on the board. Note: Grapes are great for holding other ingredients in place.
  7. Sprinkle the berries. Scatter the 6 oz raspberries and 6 oz blackberries into the small nooks until no wood is visible beneath them.
  8. Distribute the crunch. Add the 120g yogurt covered pretzels and 60g Marcona almonds in small piles around the perimeter.
  9. Scatter the gems. Drop the 80g chocolate gems and 75g freeze dried strawberries over the top like edible confetti.
  10. Final check. Step back and look for holes. Add a few more berries or almonds until the board looks overflowing and decadent.