Steps

1. Break ROYCE’ Baton Cookies into crumbs and add into tart shells, about 1/3 or halfway to the top.

2. Chocolate Ganache: Finely chop the ROYCE’ Chocolate Black Bar and place into a heatproof bowl. Heat whipping cream in a small saucepan until just simmering, then immediately pour it over chocolate. Let it sit undisturbed for 1 minute. Stir until smooth and shiny.

3. Fill each tart shell (1) with ganache (2). Chill for at least 1 hour to set.

Deco

4. Cut sponge cakes using a heart-shaped cookie cutter.

5. Divide ROYCE’ Chocolate White Bar into 2 equal portions, break into small pieces and place into 2 separate microwave-safe bowls.

6. Microwave 2 bowls of white chocolate together for 30 seconds, stir and repeat until the chocolate is smooth and thoroughly melted.

7. Add 1-2 drops of rose pink colouring into one bowl of melted white chocolate, and mix well to create pink colour.

8. Coat the heart-shaped sponge cakes (4) with melted chocolate, top with sprinkles or drizzle with more melted chocolate.

9. Place the decorated sponge cakes (8) on top of the chilled tarts (3).

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