SHORTBREAD

1. Heat the oven to 170°C, fan forced.
2. Beat the softened butter, sugar and vanilla until smooth with no lumps of butter remaining.
3. Add the sieved flour and cornflour and mix until the ingredients just come together as a dough.
4. On a lightly floured workbench, roll the dough out to approximately 5mm in thickness.
5. Use a 50mm heart cutter to cut out the shortbread hearts.
6. Place the shortbread hearts onto a lined tray and bake in the pre-heated oven for 10-12 minutes, or until golden brown in colour.
7. Allow to cool completely at room temperature.

RUBY CHOCOLATE GANACHE

1. Place the cream, scraped vanilla bean, and salt in a small saucepan and bring to the boil.
2. Pour the hot cream mixture over the Ruby chocolate and mix to emulsify.
3. If desired, add pink colour to achieve your preferred shade.
4. Cover with plastic wrap touching the surface of the ganache and allow to stand at room temperature for 2 hours, or until it reaches piping consistency.
5. Pipe the ganache over every second heart-shaped shortbread, then sandwich the biscuits together.

MARBLED CHOCOLATE

1. To temper the Ruby chocolate, place it into a microwave-safe plastic bowl and heat in 30 second increments, stirring in between, until you have 50% solids and 50% liquid, then stir vigorously until completely melted.
2. Repeat this process with the white chocolate.
3. In a separate bowl, alternately drizzle in the two chocolates to create a marbled effect.
4. Coat the top of each sandwiched biscuit by dipping it into the marbled chocolate.
5. Allow to set at room temperature.

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