Bake the ready to bake tarts for 10 mins 200°C.
Melt dark couverture chocolate using double boil method and set aside.
Stir 60g butter and 77ml MARIGOLD HL Chocolate Milk for 2-3 mins using medium heat.
Let it set for 5 mins.
Then put in the dark couverture chocolate stir till it is glossy.
Pour the mixture into the tarts and let it set at a cool temperature for 2 hours.