Ingredients:

  • 4 oz 70% dark chocolate hearts or shards
  • 0.5 cup white chocolate ganache
  • 3 oz milk chocolate truffles
  • 0.25 cup cocoa-dusted almonds
  • 1 lb fresh strawberries, stems attached
  • 6 oz fresh raspberries
  • 6 oz fresh blackberries
  • 0.25 cup dried tart cherries
  • 10 small shortbread cookies
  • 3 sprigs fresh mint
  • 1 oz honeycomb chunk

Instructions:

  1. Wash strawberries, raspberries, and blackberries in a cold water bath. Immediately transfer to paper towels and pat until bone-dry to prevent moisture migration and chocolate blooming.
  2. Place two small ceramic ramekins on a large wooden or marble board as focal points. Fill one with white chocolate ganache and the other with cocoa-dusted almonds.
  3. Arrange the 4 oz of 70% dark chocolate shards and 3 oz of milk chocolate truffles around the ramekins, ensuring they are served at approximately 68°F (20°C) for optimal melt.
  4. Cluster the 0.25 cup of dried tart cherries and fresh berries in the remaining spaces, using the 'dry-bridge' technique by placing 10 shortbread cookies between cut fruit and chocolate to maintain texture.
  5. Garnish the board with 3 sprigs of fresh mint for aromatic contrast and place the 1 oz honeycomb chunk near the dark chocolate to provide floral sweetness.