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Prep Time: 2880 Minutes Cook Time: 20 Minutes |
Ready In: 2900 Minutes Servings: 4 |
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This is from Chocolate with Jacques Torres I love watching what he does but I only attempt the easy stuff. 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 |
Directions:
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.
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