We know fans will be disappointed to see it go, but this change will enable us to focus on our best-performing brands, as well as develop exciting new innovations to delight our consumers’ tastebuds.' You can make these mini chocolate tarts a day ahead and have them ready in the fridge. Or if you are feeling really organised make a batch for the freezer that you can get out whenever you need to, simply defrost in the fridge overnight. Alternatively, if you have one gluten-free guest, you could make them special version in a ramekin or small glass with gluten-free crushed biscuits in the base, followed by the caramel and chocolate ganache.

READ MORE 'Worst' warning issued to anybody with Lloyds, Nationwide, NatWest, Santander, Barclays, HSBC mortgage There is nothing in this recipe that should pose a risk to a pregnant woman, as long as the ingredients are in good condition and the dessert is prepared hygienically and safely. Made With Real Cacao - This recipe uses a combination of cacao base ingredients to create a delicious chocolate bar. Return to the microwave for another 3 minutes. Whisk again. The caramel will look frothy and may seem split when you first begin to whisk it. Don't panic!

'We know fans will be disappointed to see it go'

In this method, the main difference is you'll be using cacao nibs and making your own cacao paste. This extra step will involve roasting the cacao nibs until they're toasted and smelling fragrant and then blending them into a paste.

We sipped cappucinos at a little cafe in the Villlage. It may have been my first, now that I think about it. The rain thundered down, and we decided to make a run for the Mr.'s office to wait it out before making our way home. Lightening lit up the room as it flooded through the large picture windows. Butterflies took flight and my heart raced. As the thunder roared, we had our first kiss. Water, and any other liquid that is. Traditional chocolate recipes are based on fats. If the liquid is added to the mix this will cause the chocolate to seize. Basically, your beautiful shiny chocolate will go dull and clump together. Keep whisking and it will come together as a smooth, glossy ganache. Set aside and allow to cool until the ganache holds its shape a little but it still light and spreadable. Assemble your tarts Next, gather everything you need (ingredients and equipment) before you start so that you have everything on hand. You can even pre-measure all the ingredients first, if you like, although that does tend to mean extra washing up! Just keep mixing and it will come together as a smooth caramel. Allow to cool to room temp before moving on to the next step. Make the ganacheThe brand received a significant spend for its launch campaign and was also supported as part of Cadbury’s Coronation Street sponsorship idents in September. The idents aired soon after Cadbury reintroduced its sponsorship, which was suspended following its high-profile Dairy Milk salmonella scare. You could add an extra surprise in the caramel layer with some chopped nuts, pecans or hazelnuts. Toast a handful of nuts for 5 minutes in the oven or over a low heat in a small dry frying pan until warmed through and starting to brown just slightly. Tip onto a plate to cool, then roughly and stir through the caramel before adding to the pastry cases.

As mentioned you just need 6 ingredients to make delicious homemade dairy-free chocolate. Here's what to grab: Pin Ingredient Notes Cadbury launched Snaps in 2004 as a key part of its strategy to drive its sales in the sharing market. It hoped the product would create a new "indulgent sharing" category and would steal share from products such as Masterfoods-owned Celebrations.For allergens, see ingredients in bold. Not suitable for Nuts allergy sufferers due to manufacturing methods. Cacao Liquor - Also known as cacao paste, is pure cacao mass in solid form. It's usually available in the form of buttons/discs. Although they may smell and look like chocolate buttons, I don't recommend tasting them as is, they are super strong and bitter (tempting, I know). You can also use cacao nibs and make your own cacao paste by roasting them and grinding them down, although you will need a good-quality blender for this method. I know it can sometimes be challenging to get your hands on cacao liquor, so in this case, the cacao nibs method may be more accessible. They can also be kept in the freezer for up to 2 months. Can I leave mini chocolate tarts out on the counter?