Aussie fruit platter with macadamia chocolate bark
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Autumn fruit platter with macadamia chocolate bark

The classic fruit platter is made extra special with the addition of macadamia chocolate bark, whipped honey ricotta and passionfruit sauce. Bursting with the rich hues and natural sweetness of autumn fruits, this platter is a feast for the senses. Perfect for gatherings or as a special treat for one, this autumn-inspired creation promises a memorable culinary experience that celebrates the bounty of the cooler season.
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Servings 8 people
Course Dessert, Snack
Preference Vegetarian
Perfect for Celebrations, Entertaining, Healthy Snack
Skill level Easy


Passionfruit sauce

  • 1 cup white sugar (225g)
  • 4 passionfruits

Fruit platter

  • 6 small figs
  • 350 g green grapes
  • 350 g black grapes
  • 4 plums halved, stones removed
  • 3 kiwi fruit peeled, sliced into rounds
  • 1 punnet each of raspberries, strawberries, blueberries and blackberries

Macadamia chocolate bark

  • 4 200g blocks of your favourite chocolate (we used dark, milk, white and Cadbury Caramilk)
  • 2 cups roasted salted macadamias (290g)

Whipped honey ricotta 

  • 375 g fresh ricotta
  • cup thickened cream (80ml)
  • 3 tbsp Australian honey (60ml)


  • For the passionfruit sauce, place the sugar in a small saucepan with ¾ cup (180ml) water. Stir over medium heat until the sugar is dissolved. Bring to the boil. Boil gently for 5-8 minutes until the syrup has reduced and thickened slightly. Remove from the heat and stir through the passionfruit pulp. Refrigerate for 2 hours until cold.
  • For the macadamia chocolate bark, line a tray with baking paper. Preheat oven to 50°C fan forced. Remove the blocks of chocolate from their wrapping. Place side by side onto the tray, breaking rows as needed to fit the tray. Place into the oven for 5-10 minutes until the chocolate is melted but still holding shape. Remove from the oven. Swirl the chocolate with a spoon or fork to create a marbled pattern. Scatter over the macadamias, gently pressing them into the chocolate. Refrigerate until set. Break into pieces.
  • For the whipped honey ricotta, combine all the ingredients in a bowl and beat with a hand mixer until almost smooth (this can also be done in a food processor). Spoon into a bowl, refrigerate until you are ready to serve.
  • To serve, arrange the fruit and macadamia chocolate bark onto a large platter or board. Serve with passionfruit syrup and whipped ricotta.


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