WHITE CHOCOLATE TUBES

1. Roll 4 baking paper tubes, 50mm in diameter, and secure with tape.
2. Scrunch some foil and place it inside the tube to help the baking paper maintain its shape.
3. Place the tubes onto a tray, then place teaspoons in each end of the tubes to ensure they are not going to move.
4. Temper the chocolate by placing it into a microwave-safe plastic bowl. Heat in the microwave in 30 second increments, stirring in between each addition of heat. Once the chocolate reaches 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
5. Transfer the tempered chocolate into a piping bag, or zip lock bag, and pipe down the centre of each tube, allowing the chocolate to drip down the sides without the drips reaching the tray.
6. Place into the refrigerator for no more than 5 minutes, then allow to sit at room temperature until required.

CREAM CHEESE FILLING

1. Mix the cream cheese and sugar until soft.
2. Add the cream, lemon juice, vanilla and salt, then mix to combine.
3. Place into the refrigerator until ready to serve.

ASSEMBLY

1. Gently remove the baking paper from the prepared chocolate tubes.
2. Place the chocolate tube onto a serving plate, ensuring the drips are facing upwards.
3. Transfer the prepared cream cheese filling into a piping bag fitted with a plain piping tip, approximately 10mm in diameter.
4. Pipe the cream cheese filling along the inside of the white chocolate tube, then pipe some additional filling onto the plate.
5. Arrange the fresh blueberries and shortbread crumble around the piped cream cheese filling.
6. Lastly, garnish with fresh mint.