170g Passion Fruit Puree
25g corn syrup
500g Blanc Satin White Chocolate
Boil the Passion fruit puree, butter and corn syrup.
Pour over the White chocolate that has been melted to 35C. or 95F.
Let cool to 28C./82F.
Add the cointreau.
Fills about 5 molds
275g Heavy Cream
30g Earl Grey Tea
500g Lactee Barry Milk Chocolate 35%
150g Soft butter
Boil the Cream, glucose and Tea for 1 minute.
Then pour over the molk chocolate and gianduja.
Cool down to 90F and add the butter
200g Black Currant Puree
300g Lactee Barry Milk Chocolate 35%
50g Heavy Cream
50g Butter (softened)
40g Creme De Cassis
Warm the Black Currant Puree
Cook the sugar to caramel
Add the warm puree to the Caramel
Stir in the Chocolate and the Cream
Cool to 30C./86F.
Add the softened butter
Add the Cassis