-
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.
-
7
A clean edge will keep it from sticking and cracking as it shrinks).
-
8
You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
-
9
Place the cream, corn syrup and passion fruit juice in a pan and scald the mixture.
-
10
Pour the hot cream mixture over the chopped chocolate and blend until smooth with an immersion hand blender.
-
11
Add the passion fruit liqueur and the butter and blend until smooth with an immersion hand blender.
-
12
Allow the mixture to come to 85 degrees F.
-
13
Place the mixture in a piping bag and pipe it into the chocolate filled molds.
-
14
Let set overnight.
-
15
Apply milk chocolate to the bottoms of each cavity with an offset spatula in order to seal them.
-
16
Scrape clean and allow to set.
-
17
When the chocolate has set, invert the mold over a clean dry surface.
-
18
It may be necessary to rap the mold against the counter to encourage the chocolates to release.
