- Strawberries
- Dried apricots
- Marshmallows
- Biscotti or cookies
- Potato chips or pretzels for a salty-sweet combo
Cookies & Crunch
- Chocolate chip cookies
- Brownie bites or chocolate cake cubes
- Chocolate wafers or sandwich cookies
- Chocolate-coated almonds or espresso beans
Flavor & Texture Add-Ins
- Toasted nuts (pecans, hazelnuts, pistachios)
- Cocoa-dusted almonds or candied nuts
- Shaved chocolate or cocoa nibs
Optional Dips & Sauces
- Warm chocolate ganache
- Nutella or chocolate-hazelnut spread
- Chocolate fondue (served warm in a mini pot)
Tips for Assembling
- Use a wooden board, slate, or serving tray — vary height and texture with bowls and ramekins.
- Group similar items together: create a flow from dark to white chocolate or by texture.
- Add color and contrast with berries, mint leaves, or edible flowers.
- Label items if you’re including strong flavors like chili chocolate or liqueur-filled pieces.
- Room temperature is best: let chocolates sit out 10–15 mins before serving for maximum flavor.
Perfect Pairings:
- Red wine, coffee, or hot cocoa
- Fresh berries or citrus fruits
- Whipped cream or vanilla ice cream on the side
Fried Chicken Platter
Crispy, Golden, and Packed with Flavor — a Southern-Style Favorite
This platter brings together everything you love about comfort food: crispy fried chicken, classic sides, and tasty extras. Great for family dinners, parties, game day, or Sunday brunch.
Main Star: Fried Chicken
Ingredients (for 6–8 pieces):
- 6–8 chicken pieces (drumsticks, thighs, breasts, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for deep frying
Instructions:
- Marinate: Soak chicken in buttermilk for at least 2 hours (or overnight) in the fridge.
- Dredge: Mix flour and spices. Remove chicken from buttermilk, let excess drip off, then coat thoroughly in flour mix.
- Fry: Heat oil to 350°F (175°C). Fry in batches for 10–14 minutes or until golden brown and internal temp reaches 165°F (74°C).
- Drain on a wire rack or paper towels. Let rest for 5 minutes before plating.