Pick your board: Choose a large wooden board, slate, or a few platters grouped together. Line with parchment if needed for easy cleanup.

Set anchor points: Place small bowls around the board for dips like caramel, chocolate, Nutella, and whipped cream. These create structure.

Add height and texture: Arrange taller items—stacked cookies, waffle cone pieces, mini pies—near the bowls to build dimension.

Cluster sweets by type: Group chocolate items in one area, cookies in another, and fruits in a couple of spots to balance color and flavor.

Slice fruit last: Slice apples and pears just before serving. Toss with a little lemon juice to prevent browning.

Fill the gaps: Tuck in candies, nuts, and truffles to fill empty spaces. Small items make the board look abundant.

Add cheese and creamy elements: If using brie or mascarpone, place near fruit and honey. Offer small knives for spreading.

Seasonal flourishes: Scatter pomegranate arils, cinnamon sticks, and mint for color. A light dusting of powdered sugar adds a snowy finish.

Set out tools: Provide spoons for dips, toothpicks for fruit, and mini tongs for cookies. Keep napkins handy.

Serve at room temperature: Chocolate tastes better slightly warm, and dips are easier to spoon. Refill as the night goes on.