Fruit and Honey Dessert Board for 8

Instructions:

1. Wash and thoroughly dry all fruit. Slice the pineapple, cantaloupe, and kiwi into uniform, bite-sized pieces. Ensure fruit is 100% dry to the touch before plating.
2. In a small bowl, whisk together the raw honey and fresh lemon juice until smooth. If the honey is too thick, microwave for 10 seconds to lower the viscosity; it should be fluid but not hot (approx 90°F).
3. Place ramekins containing the honey glaze and greek yogurt dip on opposite ends of the board. Arrange brie wedges (ideally 65-70°F) near the honey.
4. Fill the remaining space by clustering the fruits, placing larger items like melon and pineapple first, then tucking berries and grapes into the gaps.
5. Scatter toasted almonds and dark chocolate shards across the board.
6. Drizzle remaining honey over the brie and grapes, then garnish with fresh mint leaves.