Here are some things to consider when building your dessert board.

• Price - if you're using a fairly large board, be mindful that it could take a lot of different items to fill it up. The costs of pre-packaged goodies can add up quickly.
• Flavor/Texture - Try including a range of flavor & textural elements. Chocolate, vanilla, fruity, nutty, creamy, salty, crunchy, chewy... you get the idea!
• Shapes - It's good to use all kinds of shapes and also mimic them across the board. For instance, the long wavers and chocolate covered sticks mirror each other and add a lot of visual. Keep it simple with broken chocolate bars. Include square and round cookies.
• Height/containers - If you stack the items high and use small containers it will also add more visual interest. Small things like nuts work great in a tiny bowl or ramekin or paper cups.
• Color - Color is a huge component of charcuterie boards. Some boards contain all food under one color palate (great for holidays and themes) and others do a range of items. Add some darker and lighter elements with pops of brightness & freshness (mint leaves, fruit...) to draw the eye and make the board look more exciting. Create composition in a triangle shape using ground colors like dark brown (chocolate) for a balanced look.