|Colored cocoa butter and/or couverture, for decoration||as needed||as needed||as needed|
|Dark couverture, 63%, tempered, for casting and capping|
|Passion fruit puree|
|Milk couverture, 37%, chopped or coins|
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 dark couverture.
3 In a medium pot, combine the cream, curry powder, passion puree, mango puree, and coconut puree and bring to a boil over medium heat.
4 Combine the chopped milk couverture and invert sugar. Pour the hot mixture over the couverture mixture and set aside undisturbed for 1 minute.
5 Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles, to make an emulsion.
6 Cool the ganache to 94&F/34.5&C. Blend in the butter using an immersion blender.
Cover with plastic wrap and let cool to 88&F/31.1&C.
7 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. Cool for 5 minutes in the refrigerator. Let set overnight at room temperature.
8 Once the ganache has completely set, cap with the dark couverture. Place in the refrigerator for 3 to 5 minutes to set.
9 Tap the molds on the table to release the chocolates.
10 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
1 Wearing gloves, use your finger to rub the mold with yellow cocoa butter. Let set, then rub the mold with red cocoa butter.
© 2011 All rights reserved. Published by Wiley.