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1
Temper the 2 pounds of milk chocolate.
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2
Use a ladle to fill the heart shaped molds with chocolate.
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3
When the molds are full, empty the chocolate into a bowl.
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4
The inside of the molds should be evenly coated with chocolate.
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5
Wipe the edge of the mold clean and place the mold upside down on a wire rack placed over a baking sheet.
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6
Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity.
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7
When the chocolate sets, it shrinks or retracts from the sides of the mold.
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8
A clean edge will keep it from sticking and cracking as it shrinks.
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9
You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
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10
Place the cream, corn syrup and fresh passion juice in a pan and scald the mixture.
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11
Pour the hot cream mixture over the chopped chocolate and blend until smooth with an immersion hand blender.
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12
Add the Alize and the butter and blend until smooth with an immersion hand blender.
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13
Allow the mixture to come to 84 degrees.
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14
Place the mixture in a piping bag and pipe it into the chocolate filled molds.
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15
Let set overnight.
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16
To close the bottoms of each cavity, apply tempered chocolate with an offset spatula.
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17
Scrape clean and allow to set.
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18
When the chocolate has set, invert the mold over a clean dry surface.
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19
It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold.
