Ingredients:

  • 1 lb long-stemmed strawberries, washed and dried
  • 8 oz dark chocolate (60-70% cacao), chopped
  • 4 oz white chocolate wafers
  • 1/2 cup freeze-dried raspberry dust
  • 1 cup red velvet cake truffles
  • 1 cup heart-shaped shortbread cookies
  • 1/2 cup salted pretzels
  • 1/2 cup fresh raspberries and blackberries
  • 1/2 cup conversation hearts
  • 1/4 cup rose-gold sprinkles
  • 1 cup vanilla marshmallows

Instructions:

  1. Wash the strawberries and dry them meticulously until the skins are matte; moisture will prevent the chocolate from adhering correctly.
  2. Melt the dark chocolate using a double boiler until it reaches a velvety, smooth consistency.
  3. Dip two-thirds of each strawberry into the dark chocolate, allowing the excess to drip off, and place them on a sheet of parchment paper.
  4. Before the chocolate sets, sprinkle the strawberries with freeze-dried raspberry dust or rose-gold sprinkles.
  5. Melt the white chocolate wafers and use a fork to drizzle fine lines across the strawberries for visual contrast.
  6. Place 'anchors' on your board by positioning bowls of dipping chocolate or stacks of red velvet truffles to create height and focal points.
  7. Fill the negative space on the board with heart-shaped shortbread cookies, salted pretzels, fresh berries, and marshmallows until the board looks lush and abundant.