Fruit Chocolate Board in 20 Minutes

Instructions:

1. Wash and thoroughly dry all raspberries, blueberries, and strawberries to remove excess moisture.
2. Slice the apple and immediately toss the slices in a bowl with a squeeze of lemon juice until fully coated to prevent oxidation.
3. Slice the kiwi and strawberries into uniform pieces for a professional appearance.
4. Place the dip bowls containing Nutella or ganache slightly off-center on the board to act as structural anchors.
5. Position the 'heavy' items first, such as grape clusters and strawberry piles, around the bowls to establish the board's boundaries.
6. Arrange the remaining fruits and chocolates using the 'River Technique,' creating a winding path across the platter.
7. Fill the remaining gaps with roasted almonds and pretzels, ensuring dry elements separate the wet fruits from the chocolate.
8. Add the final chocolate curls and shards on top of the dry buffers until the board looks lush and full.