Ingredients:

  • 8 oz dark chocolate bark
  • 6 oz white chocolate-covered pretzels
  • 1 cup semi sweet chocolate chips
  • 12 milk chocolate foil-wrapped hearts
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries
  • 1/2 cup red and pink French macaroons
  • 1/2 cup freeze dried strawberries
  • 15 heart shaped sugar cookies
  • 1 cup red velvet popcorn
  • 1/2 cup yogurt covered raisins
  • 8 soft heart shaped marshmallows
  • 1/2 cup warm chocolate ganache
  • 1/2 cup strawberry Greek yogurt
  • 1 small handful fresh mint leaves

Instructions:

  1. Place the ramekins. Position the 1/2 cup warm chocolate ganache and 1/2 cup strawberry Greek yogurt on opposite sides of the board to anchor the layout. Note: This creates two distinct dipping stations.
  2. Arrange the cookies. Fan out the 15 heart shaped sugar cookies around the ganache bowl until they form a semi circle.
  3. Add the bulk textures. Cluster the 1 cup red velvet popcorn and 6 oz white chocolate covered pretzels in two large mounds near the center.
  4. Incorporate the fruit. Place the 1 cup fresh strawberries and 1 cup fresh raspberries in the gaps until the board looks blushed with red.
  5. Layer the sweets. Nestled the 1/2 cup red and pink French macaroons and 8 soft heart shaped marshmallows into the remaining large open spaces.
  6. Distribute the bark. Break the 8 oz dark chocolate bark into irregular shards and tuck them vertically into clusters until they add height and drama.
  7. Scatter small items. Sprinkle the 1 cup semi sweet chocolate chips, 1/2 cup yogurt covered raisins, and 1/2 cup freeze dried strawberries into every tiny hole until no wood is visible.
  8. Add the hearts. Unwrap (or leave wrapped) the 12 milk chocolate foil wrapped hearts and place them on top of the popcorn and pretzels like jewels.
  9. Garnish with mint. Tuck the fresh mint leaves around the fruit until the green pops against the red.
  10. Final Check. Step back and look for flat spots; add an extra marshmallow or cookie to create a 3D effect.