|Colored cocoa butter and/or couverture, for decoration||as needed||as needed||as needed|
|Milk couverture, 37%, tempered, for casting and capping|
|Milk couverture, 37%, chopped or coins|
|Unsalted butter, softened|
1 Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g cavities with colored cocoa butter or couverture as desired.
2 Cast the molds with the milk couverture.
3 Preheat oven to 340&F/171.1&C. Spread the pecans on a sheet pan and roast until golden brown.
4 Allow to cool, then place in a food processor with the salt and chop until fine enough to pipe.
5 In a medium pot, combine the milk, cream, invert sugar, and maple syrup and bring to a boil over medium heat.
6 Pour the hot cream mixture over the chopped couverture, and set aside undisturbed for 1 minute.
7 Using a spatula, stir in small circles starting in the middle of the bowl at first, then in gradually wider circles, to create a smooth, shiny ganache.
8 Cool to 90&F/32&C.
9 Blend in the butter using an immersion blender. Lightly stir in the pecans. Cover with plastic wrap and let cool to 88&F/31.1&C.
10 When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds. Let set overnight at room temperature.
11 Once the ganache has completely set, cap with milk couverture. Place in the refrigerator for 3 to 5 minutes to set.
12 Tap the molds on the table to release the chocolates.
13 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
1 Using a pastry brush, splatter dark couverture and red cocoa butter into the molds.
2 Using an airbrush, spray the molds with yellow.
3 Spray with red cocoa butter.
4 Lightly spray the molds with white cocoa butter.
© 2011 All rights reserved. Published by Wiley.