Ingredients:

  • 150g Dark Chocolate Truffles (70% cocoa)
  • 100g Milk Chocolate bars, broken into shards
  • 0.5 cup White Chocolate-covered pretzels
  • 0.25 cup Dark Chocolate Ganache or hazelnut spread
  • 1 pint fresh Organic Strawberries (stems on)
  • 1 cup fresh Raspberries
  • 2 whole fresh Figs, quartered
  • 1 bunch Red Grapes, divided into clusters
  • 0.5 cup roasted salted Marcona Almonds
  • 0.25 cup dried Apricots
  • 8 butter Shortbread cookies

Instructions:

  1. Place your ramekins on the board first as anchors. Fill one with the chocolate ganache and another with the salted Marcona almonds. Position them off-center to create a dynamic, asymmetrical flow.
  2. Place the largest structural items next, including the clusters of grapes and the mounds of strawberries. Arrange them trailing away from the ramekins to create 'rivers' of color.
  3. Fill the remaining gaps with the dark chocolate truffles, milk chocolate shards, and shortbread cookies. Ensure the chocolate is served at room temperature (65°F–70°F) for the best flavor profile.