Christmas Sweet Grazing Board

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    5hrs 30mins
  • Serves icon
    Serves
    20
  • Calories icon
    Calories
    542
based on 10 ratings

A festive celebration is a great excuse to make some sweet treats and make them into a table centrepiece for sharing with friends and family. Our recipes for meringue kisses, chocolate truffles, Lebkuchen and chocolate bark can be arranged and styled with other edible items of your choice, like pretzels, marshmallows, and mini mince pies, they can also be made a few days in advance and stored in an airtight container. This recipe will make all 5 elements: Chocolate Bark, Speculoos Truffles, Lebkuchen, Meringue Kisses, and Chocolate dip. However, you can find all these recipes individually.

recipe updated May 19, 2025

Ingredients

  • Dark chocolate icon
    Dark chocolate
    500 g
  • Pecans icon
    Pecans
    15 g
  • Almonds icon
    Almonds
    20 g
  • Pistachios icon
    Pistachios
    10 g
  • Pumpkin seeds icon
    Pumpkin seeds
    10 g
  • Cream cheese icon
    Cream cheese
    120 g
  • Speculoos cookies icon
    Speculoos cookies
    225 g
  • Unsalted butter icon
    Unsalted butter
    85 g
  • Egg white icon
    Egg white
    2
  • Caster sugar icon
    Caster sugar
    125 g
  • Dried cranberries icon
    Dried cranberries
    20 g
  • Sea salt icon
    Sea salt
    as needed
  • White chocolate icon
    White chocolate
    200 g
  • Speculoos cookies icon
    Speculoos cookies
    as needed
  • Runny honey icon
    Runny honey
    200 g
  • All purpose flour icon
    All purpose flour
    270 g
  • Ground almonds icon
    Ground almonds
    70 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Baking soda icon
    Baking soda
    ½ teaspoon
  • Ground ginger icon
    Ground ginger
    2 teaspoons
  • Ground cinnamon icon
    Ground cinnamon
    1 teaspoon
  • Ground cloves icon
    Ground cloves
    1 pinch
  • Ground nutmeg icon
    Ground nutmeg
    1 pinch
  • Black pepper icon
    Black pepper
    1 pinch
  • Egg white icon
    Egg white
    50 g
  • Icing sugar icon
    Icing sugar
    300 g
  • Whipping cream icon
    Whipping cream
    150 g
  • Speculoos spread icon
    Speculoos spread
    50 g
  • Speculoos spread icon
    Speculoos spread
    as needed
  • Red food coloring icon
    Red food coloring
    as needed

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Piping bag
  • kCook icon Medium bowl
  • kCook icon Piping bag
  • kCook icon Large serving bowl
  • kCook icon Serving plate
  • kCook icon Baking tray - large
  • kCook icon Piping bag

Step preview

  1. Making the Meringue Kisses:
  2. Preheat an oven to 110ºC
  3. Line a baking tray with parchment paper
  4. Fit the Whisk tool
  5. Add ingredient into the 5L bowl
  6. Whisk until medium peaks form - 2 min 30 seconds, speed Max
  7. While the machine is running, gradually add the ingredient - 5 minutes 30 seconds, speed Max
  8. Fit a piping bag with an open star piping tip
  9. Dip a medium size paintbrush in food colouring
  10. Paint three stripes of the food colouring up the sides of the piping bag to create stripped meringue kisses
  11. Transfer the meringue into the piping bag
  12. Pipe meringue onto the prepared baking tray, with even gaps between them
  13. Bake until the meringue comes cleanly away from the parchment paper - 110ºC, 2 hr
  14. Remove from the oven and let cool completely
  15. Making the Chocolate Bark:
  16. Line a baking tray with parchment paper
  17. Fit the Creaming Beater
  18. Add ingredient into the Warming bowl, fit the splashguard
  19. Heat until melted – 10 min, heat setting 7, speed Stir 1
  20. Using a spatula, spread the melted chocolate on the lined baking tray
  21. Create an even layer, approx. A4 size or slightly larger
  22. Top with ingredients and press down lightly
  23. Let set at room temperature or chill in the fridge until set
  24. Making the Speculoos Truffles:
  25. Line the baking trays with parchment paper
  26. Fit the Creaming beater
  27. Add the ingredient into the 5L bowl
  28. Mix - 2 min, speed 2
  29. Then add the ingredient
  30. Mix until combined - 2 min, speed 1
  31. Then add the ingredient
  32. Mix until combined - 2 min, speed 1
  33. Roll 1 Tbsp (20 g) of the mixture into a ball
  34. Place the truffle on the prepared baking tray
  35. Repeat the same with the remaining mixture
  36. Chill in the freezer - 30 min
  37. Fit the Creaming beater
  38. Add the ingredient into the Warming bowl
  39. Heat until melted – 10 min, heat setting 7, speed Stir 1
  40. Remove the chilled truffles from the freezer
  41. Carefully dip them in the melted chocolate
  42. Place the truffles onto a clean lined baking tray
  43. Chill in the fridge until set - 15 min
  44. Use a piping bag to drizzle over the truffles
  45. Sprinkle with crushed biscuits over the top
  46. Making the Lebkuchen:
  47. Line baking trays with parchment paper
  48. Fit the K beater
  49. Add the ingredients into the Warming bowl, fit the splashguard
  50. Heat until melted - 4 min, heat setting 8, speed Stir 1
  51. Then add the ingredients
  52. Mix until combined - 1 min, speed Min
  53. Transfer the dough into a medium bowl
  54. Cover with a kitchen towel and let rest - 30 min
  55. Preheat an oven to 180ºC
  56. Transfer the dough to a lightly floured work surface
  57. Using a rolling pin, roll the dough out until 3-5mm thick then cut into rounds
  58. Transfer the rounds to the prepared baking trays
  59. Bake until the edges just start to brown - 180ºC, 12-15 min
  60. Remove from the oven and let cool slightly, then transfer to a wire rack to cool completely
  61. Fit the Whisk tool
  62. Add the ingredients into the 5L bowl
  63. Whisk until thickened - 30 seconds, speed Max
  64. Transfer the icing to a piping bag fitted with a small round tip
  65. Pipe the icing onto the biscuits and set aside
  66. Making the Chocolate Dip:
  67. Fit the Creaming beater
  68. Add the ingredients into the Warming bowl, fit the splash guard
  69. Heat until melted – 10 min, heat setting 7, speed Stir 1
  70. Transfer the chocolate into a serving bowl
  71. Break up the chocolate bark into large shards
  72. Place the chocolate dip onto a large serving board and arrange the meringue kisses, lebkuchen, and truffles around it
  73. Serve
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