Ingredients:
- 120 ml chocolate hazelnut spread or Nutella
- 120 ml salted caramel sauce
- 120 ml whipped marshmallow fluff or Greek yogurt dip
- 100 g dark chocolate bar (70% cocoa), broken into jagged shards
- 100 g milk chocolate sea salt toffee bark
- 50 g white chocolate squares or buttons
- 12 dark chocolate truffles
- 1 cup mini salted pretzels
- 1/2 cup roasted salted almonds
- 1/2 cup chocolate-covered espresso beans
- 250 g fresh strawberries, stems left on
- 125 g fresh raspberries
- 1 large Granny Smith apple, sliced
- 1 small bunch red grapes
Instructions:
- Place your three ramekins on the board in a triangular pattern—one top-left, one center-right, and one bottom-left. Fill these with your spreads: Nutella, caramel, and marshmallow fluff.
- Establish the 'S-Curve' using the largest items: strawberry clusters and broken shards of dark chocolate. Create a soft 'S' shape that winds between the bowls to break the rectangular lines of the board.
- Layer the textures by placing the 'Crunch' elements, such as pretzels and almonds, in the curves of the 'S'. Group the truffles together in a small pile near the milk chocolate toffee bark.
- Fill the remaining gaps with the smaller fruit elements like raspberries and grapes, and the chocolate-covered espresso beans to ensure no part of the board surface is visible.