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For the tart shell: Pre-heat oven to 180 degrees Celsius. Mix all dry ingredients (graham crackers, rolled oats, sugar, salt). Make a well in the middle, pour in melted butter, vanilla. Mix well. Pat on to the tart base evenly. I used 3 mini-tart base but the ingredients can cover 1 9-inch tart base. Bake for 7-10 minutes. Set tart base aside to cool. For the filling: heat cream on a double broiler. Once heated, fold in the chocolates until melted. Continue mixing until whip cream and chocolates are well combined. Stir in your chopped walnuts. Take it off the heat and pour your chocolate fudge on to your base - enough to fill it brim of the tart shell without it spilling over. Cut your strawberries accordingly and place it on top of your chocolate fudge 'creatively'. Chill in the fridge for 2 hours to settle. Serve cold.
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Roasted cacao pieces — baking, granola, mole, trail mix
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons