Hearts Of Passion

Total Time: 48 hrs 20 mins Preparation Time: 48 hrs Cook Time: 20 mins

Ingredients

• 2 lbs milk chocolate, tempered
• 1/4 cup heavy cream
• 1 tablespoon corn syrup
• 1 cup fresh passion fruit juice
• 18 ounces milk chocolate, chopped
• 5 tablespoons passion fruit liqueur (reccomended alize)
• 2 tablespoons butter

Recipe

• 1 using a ladle, fill the mold with milk chocolate.
• 2 when it is full, empty the excess chocolate back into the bowl.
• 3 the inside of the molds should be evenly coated.
• 4 wipe the lip of the mold clean and place it upside down on a wire rack over a baking sheet.
• 5 once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity clean.
• 6 (when the chocolate sets, it shrinks or retracts from the sides of the mold. a clean edge will keep it from sticking and cracking as it shrinks).
• 7 you can place the mold in the refrigerator for several minutes to help the chocolate to harden.
• 8 place the cream, corn syrup and passion fruit juice in a pan and scald the mixture.
• 9 pour the hot cream mixture over the chopped chocolate and blend until smooth with an immersion hand blender.
• 10 add the passion fruit liqueur and the butter and blend until smooth with an immersion hand blender.
• 11 allow the mixture to come to 85 degrees f.
• 12 place the mixture in a piping bag and pipe it into the chocolate filled molds.
• 13 let set overnight.
• 14 apply milk chocolate to the bottoms of each cavity with an offset spatula in order to seal them.
• 15 scrape clean and allow to set.
• 16 when the chocolate has set, invert the mold over a clean dry surface.
• 17 it may be necessary to rap the mold against the counter to encourage the chocolates to release.