Haigh’s Chocolate Dessert Board

Ingredients

200g Haigh’s Macadamia Brittle

24 x Haigh’s Chocolates

200g Haigh’s Milk Speckles

4 x 150g Haigh's Dark Chocolate Pastilles, for recipes below

400g fresh cherries

400g red grapes

1 punnet strawberries

½ punnet raspberries

½ punnet blueberries

400g Dried orchard blend

8 Shortbread fingers

8 Lady fingers (Savoiardi biscuits)

Recipes

1 x Haigh’s Dark Chocolate Ganache recipe 

8 x Chocolate brownie’s, halved

12 x Chocolate Macarons

8 x Chocolate Chip Biscuits

Servingware

Large 60cm square board (eg. Provincial Living) 

2 x small serving bowls (eg. Country Road)

1. Select the Haigh’s recipes you wish to include on your dessert board and make ahead following recipe instructions. The fondue (ganache) needs to be made just before serving, so it’s a good dipping consistency. For this dessert board use 150g bag of dark chocolate with 150ml of pure cream following the ganache recipe instructions.
2. To assemble dessert board, start by placing the bowls on the board and then fill in with different elements from the middle working out to the edges.