Ingredients Metric US Volume
Colored cocoa butter and/or couverture, for decoration as needed as needed as needed
Dark couverture, 63%, tempered, for casting and capping 200.0 g 7.05 oz ¾ cup
Heavy cream 160.0 g 5.64 oz cup
Curry powder 0.5 g 0.02 oz tsp
Passion fruit puree 70.0 g 2.47 oz ¼ cup
Mango puree 50.0 g 1.76 oz 2 tbsp + 1 tsp
Coconut puree 90.0 g 3.17 oz cup
Milk couverture, 37%, chopped or coins 500.0 g 17.64 oz 3 ⅔ cups
Invert Sugar 50.0 g 1.76 oz 1 tbsp + 1 tsp
Unsalted butter 40.0 g 1.41 oz 3 tbsp
1160.5 g 40.92 oz

Method

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.

Recommended Mold Décor

1 Wearing gloves, use your finger to rub the mold with yellow cocoa butter. Let set, then rub the mold with red cocoa butter.

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