200g dark chocolate, chopped
2 Tbsp craisins, roughly chopped
2 Tbsp pistachios, toasted, roughly chopped
2 Tbsp salted pretzels, roughly chopped
1 tsp edible dried rose petals
1 tsp silver or gold cachous
PASSIONFRUIT AND LEMON TARTS
12 mini sweet tart shells
½ cup lemon curd
½ cup passionfruit curd
Mascarpone and blueberries, to serve
Edible gold leaf, to decorate
Mini pavlova shells
Storebought berry coulis
Toasted coconut chips, to serve
Passionfruit, figs, grapes, raspberries, strawberries and blueberries
Dried apricots, pecans and walnuts
Ferrero Rocher, Lindt balls, Rafaellos
Chocolate pretzels, long wafers, nougat and shortbread
To make bark, grease and line a 35 x 20cm flat baking tray with baking paper. Put dark chocolate in a medium bowl and microwave on Medium (50%) for 25-second increments, stirring with a metal spoon, until melted and smooth. Pour melted chocolate onto prepared tray and spread out thinly and evenly with a palette knife. Sprinkle over chopped craisins, pistachios, pretzels, rose petals and cachous. Chill in fridge for 20-30 minutes, or until set. Remove from fridge and snap into pieces.
Meanwhile, to make the tarts, fill half the tart shells with lemon curd and half with passionfruit curd. Top with mascarpone, blueberries and gold leaf.
To make the berry pavlovas, fill shells with berry coulis, then top with mascarpone and coconut chips.
Arrange bark, tarts and pavs on a large serving platter, adding accompaniments just before serving.