|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|
|Dark couverture, 63%, chopped or coins|
|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 dark couverture.
3 In a medium pot, combine the cream, passion fruit puree, and mango puree and bring to a boil over medium heat.
4 Combine the lemon juice, lime juice, and coconut rum.
5 In a separate bowl, mash the banana and stir in the lemon juice mixture.
6 Combine the invert sugar and the chopped dark and milk couvertures. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.
7 Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles to form a smooth, shiny ganache. Stir in the banana mixture.
8 Cool to 92&F/33.3&C.
9 Blend in the butter using an immersion blender.
10 Allow the ganache to cool to 88&F/31&C, then pipe into the prepared molds using a pastry bag with a small hole cut in the tip. Let set overnight at room temperature. Continued on page 196.
11 Once the ganache has completely set, cap the molds with dark 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 Wearing gloves, use your finger to smear the molds with yellow and red cocoa butter.
2 Wearing gloves, use your finger to smear white cocoa butter over the colored cocoa butter.
© 2011 All rights reserved. Published by Wiley.