When I go to class, I found that plans had changed. Chef was unhappy with the process on the day before, and felt we needed more practice before the practical. The practical was scaled back to just one day, and the box was eliminated, leaving only the molded chocolates for the final.
They were then filled with the passion fruit ganache, then had a tempered chocolate foot added.
Once that set, the chocolates were unmolded.
Recipe courtesy of Chef James Foran.
Passion Fruit Vanilla Bean Ganache1 vanilla bean, scraped
5 oz. passion fruit puree
3 oz. heavy cream
2 Tbsp. corn syrup
2 oz. salted butter, softened
21 oz. white chocolate
In a heavy saucepan over medium heat, combine vanilla bean, puree, cream, and corn syrup. Bring to a boil. Strain over chocolate.
Let stand two minutes. Whisk gently to combine. When smooth, add butter and whisk until smooth again.
Cool until thick enough to pipe.