Make the mango and passion fruit compote and the coconut and cocoa nib siphon mix.
Make the cake mix and put 10g into greased 5cm rings.
Bake at 355°F (180°C) for 10 minutes and leave it to cool.
Place the cake in a 57×16mm dark chocolate tartlet base you made beforehand.
Process 20g of the coconut and cocoa nib cream in the siphon and place it on the cake. Sift a thin layer of ground cocoa nibs over the siphoned cream. Make the crisp and weigh out 8g in a second tartlet base.
Place 15g of compote on the crisp.
Create a stencil in the shape of half a heart.
Sprinkle some ground cocoa nibs onto the plate to form the shape of half a heart.
Then place a chocolate tartlet with siphoned coconut and cocoa nib cream on the other side to form the second part of the heart. Turn the tartlet containing the mango and passion fruit compote over and place it at an angle on the other base.
Slightly melt a small chocolate sphere and place it at the center of the tartlet base to create a lid.
Now Enjoy!