Hearts of Passion
Makes approximately a few dozen
Ingredients:
2 pounds 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 (recommended: Alize)
2 tablespoons butter
Special Equipment: Heart-shaped molds
Preparation:
Using a ladle, fill the mold with milk chocolate. When it
is full, empty the excess chocolate back into the bowl. The inside of the
molds should be evenly coated. Wipe the lip of the mold clean and place it
upside down on a wire rack over a baking sheet. Once the chocolate starts to
harden, about 5 minutes, use a wide pastry scraper to clean the edges of
each cavity clean. You can place the mold in the refrigerator for several
minutes to help the chocolate to harden.
Place the cream, corn syrup and passion fruit juice in a pan and scald the
mixture. Pour the hot cream mixture over the chopped chocolate and blend
until smooth with an immersion hand blender. Add the passion fruit liqueur
and the butter and blend until smooth with an immersion hand blender. Allow
the mixture to come to 85 degrees F.
Place the mixture in a piping bag and pipe it into the chocolate filled
molds. Let set overnight. Apply milk chocolate to the bottoms of each cavity
with an offset spatula in order to seal them. Scrape clean and allow to set.
When the chocolate has set, invert the mold over a clean dry surface. It may
be necessary to rap the mold against the counter to encourage the chocolates
to release.
Source: Jacques Torres
