Chocolate Passion Fruit Confection

Chocolate Shell

1. To temper: Slowly melt 2/3 of your chocolate until it reaches 49C/120F. No not exceed these temperatures.
2. Once the chocolate reaches 49C/120F, remove from heat and thoroughly blend in remaining 1/3 of unmelted chocolate couverture hexagons until temperature drops to 29C/84F.
3. While stirring thoroughly, reheat the melted chocolate (indirectly) until the temperature reaches 31.7C/89F. 
4. Fill chocolate molds with melted and tempered Real Fudgy 70% dark chocolate (save about 1-2oz for the back of the confections). Let set completely. You will see the chocolate harden and look shiny, but not wet. Set aside.

White Chocolate Passion Fruit Ganache 

1. In a saucepan, warm the glucose and the passion fruit puree. Set aside.
2. In a large saucepan on medium heat, make dry caramel with cane sugar by sprinkling a layer of sugar along the bottom of the pot, as it melts, sprinkle additional layers of the sugar until it all melts. Stir with a spatula as needed, but try to agitate the caramel as little as possible to prevent it from crystalizing.
3. When caramel has browned and begins to smoke deglaze with passion fruit syrup.
4. Cook passion fruit caramel to 103°C.
5. Pour caramel over TCHO's 35% Choco Blanco white chocolate and create emulsion with spatula (consistency should look waxy). Allow to cool for 30 minutes before filling a pastry bag and piping into truffle molds.
6. Pipe white chocolate ganache into the mold, let set for 20 minutes, room temperature. 
7. If you saved 1-2oz of tempered chocolate, pour it over the back of the molds and spread the mixture across so you can't see the filling peaking out. Use a bench scrapper the scrape away the excess chocolate. Let set for 10 minutes or pop in the freezer for a few minutes.
8. Unmold and serve!