Ingredients:
Dark, Milk, or White Chocolate

• Chopped for melting
• Large Pieces for seeding

Tools:

• Large Plastic Bowl
• Rubber Spatula
• Thermometer (Digital w/ Probe works best)

Method:

1. Melt the chopped chocolate to the proper temperature (120°F for dark, 105°F for milk/white) in a large bowl.  If using a double boiler, do not allow the level of the water in the pot to reach the bowl of chocolate.  If using a microwave, heat chocolate in 30-second increments on medium power to avoid burning.
2. Add large pieces of unmelted, tempered chocolate 1/4 of the weight of the original melted chocolate, stirring gently to begin the tempering process.  (Larger pieces will take longer to temper the chocolate, but will be easier to remove the unmelted portions when the chocolate has reached the correct temperature).
3. Once the chocolate cooled to the proper temperature (90°F for dark, 88°F for milk/white) remove the remaining seed chocolate.
4. Allow the chocolate to cool to the final working temperature (88°F for dark, 86°F for milk/white).
5. To test the chocolate is in temper; dip the corner of a small piece of parchment paper into the chocolate and place into a refrigerator for a few minutes to quickly cool it.  When the chocolate appears to have a slight sheen and is dry to the touch, remove from the refrigerator and snap in half.  The chocolate should break cleanly and should not melt when briefly touched.
6. Keep the chocolate at the above stated final working temperature to use for molding, dipping, decorating, piping, etc.

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Yield: 40 pieces (10 grams each)

Tools:

• Large Bowl
• Rubber Spatula
• Fine Mesh Sieve
• 2 Tablespoons
• Parchment Paper
• Sheet Pans

Method:

1. Combine the chocolate, cereal and sea salt in the large bowl.  Carefully, but thoroughly mix all of the ingredients.
2. Using the two tablespoons, scoop small mounds of the mixture onto a parchment paper lined sheet pan.
3. Repeat process until all of the chocolate mixture has been used.
4. Place the sheet pan into a refrigerator to allow the clusters to fully set.

Store clusters in a cool, dry place.

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Tools:

• Polycarbonate Chocolate Molds
• Small Offset Spatula
• Ladle
• Small Cutting Board
• Parchment Paper
• Sheet Pans

Method:

1. Using a cotton ball, polish the inside of each cavity of the chocolate mold.  (This will ensure a shiny and even finish to the molded confections).
2. Apply any decoration to each cavity.  This can include airbrushed, speckled, or painted colored cocoa butter, luster dust, edible gold and silver, etc.
3. Using a ladle, completely fill the mold with tempered chocolate, ensuring each cavity is fully coated. 
4. Using the small offset spatula, clean any excess chocolate from the surface of the mold.
5. Tap the mold to remove any air bubbles from the cavities of the mold.  This ensures a smooth and properly sealed shell.
6. Invert the mold over the bowl of tempered chocolate and carefully tap the sides of the mold to remove excess chocolate.  Each cavity should be well evenly coated resulting in a thin shell.  While still inverted, using the small offset spatula, scrape off any excess chocolate remaining on the top and sides of the mold.
7. Place the inverted mold on a parchment lined sheet pan and place in a refrigerator for 5-7 minutes.  Remove the mold and leave in a cool, dry place.
8. Using a pastry bag, fill each cavity with the desired filling, leaving 1/8 of an inch from the top of the mold.  This is essential to properly sealing each confection.
9. Allow the filled molds to dry in a cool, dry place.  This process can take anywhere from 1-3 days.
10. When dry to the touch, seal the molds with a thin layer of tempered chocolate, scraping off excess to ensure each cavity is well sealed and will easily release from the mold.
11. Place the mold in a refrigerator for 5-7 minutes to fully set the sealed chocolates.  Remove from the refrigerator and carefully, but firmly tap the mold to release the finished chocolates. 

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Yield: 40 piped hearts

Tools:

• Disposable Pastry Bag
• Drawn Heart Template
• Parchment Paper
• Sheet Pans

Method:

• Place the heart template on the sheet pan and then place a sheet of parchment paper onto of the template.
• Fill half of the disposable pastry bag with tempered chocolate.  Carefully twist the top of the bag to seal.
• Using the template as guide, outline each heart with a thin band of chocolate.  Allow to dry in a cool place.
• Meanwhile, prepare the assortment of toasted nuts and dried fruits, roughly four pieces per heart.
• Using a pastry bag filled with tempered chocolate, pipe an even layer of chocolate inside of each outlined heart in stages, to ensure each mendiant can be completed before the chocolate sets.
• Artfully place one of each nut and fruit on every heart and allow to set in a cool, dry place.

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Yield: 40 pieces (10 grams each)

Tools:

• Heavy Saucepan
• Wooden Spoon
• Microwavable Container
• Stainless Steel or other heat proof Bowl

Method:

1. In a heavy saucepan, bring sugar, corn syrup, and water to a boil.
2. In a microwavable container, warm the heavy cream and butter until hot, but not boiling.
3. Continue to cook the sugar mixture without stirring until it reaches a deep amber color.  The caramel should just begin to smoke, but not burn.
4. Remove the caramel from the heat immediately and carefully stir in the cream and butter mixture with a wooden spoon.  (Use caution, as this mixture will sputter and can cause burns).
5. Pour the caramel into the bowl to cool.  Once at room temperature, this fluid caramel will be piped into the chocolate-lined molds.

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Yield: 344 grams

Tools:

• Small Heavy Saucepan
• Small Whisk
• Small Heatproof Bowl

Method:

1. Combine the first quantity of sugar and pectin in a small bowl.
2. In the heavy saucepan, bring the puree to a boil.
3. Whisk in the sugar and pectin mixture, ensuring it is fully dissolved.
4. Add the second quantity of sugar along with the corn syrup and bring the mixture to a boil.
5. Remove the saucepan from the heat and whisk in the lemon juice.
6. Pour the jam into the heatproof bowl and allow it to cool at room temperature.

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Yield: 40 pieces (10 grams each)

Tools:

• Large Microwavable Bowl
• Microwavable Plastic Container
• Rubber Spatula

Method:

1. Place the chocolate in the microwavable bowl and fully melt.
2. Lightly stir the butter into the melted chocolate.
3. Next, in a microwavable container, boil the heavy cream and trimoline.

Pour the cream mixture over the chocolate and gently stir with a rubber spatula to emulsify.  Once at room temperature, this ganache, along with the Passion Fruit Jam, will be piped into chocolate-lined molds.

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Yield: 40 pieces (10 grams each)

Tools:

• Large Microwavable Bowl
• Microwavable Plastic Containers
• Rubber Spatula
• Fine Mesh Sieve

Method:

1. Place the chocolate in the microwavable bowl and fully melt.
2. Lightly stir the butter into the melted chocolate.
3. Next, in a microwavable container, warm the heavy cream and add the ground coffee.  Infuse the mixture for roughly 5 minutes or until the cream has a distinct coffee flavor.
4. Pour the mixture through the fine sieve into a clean microwavable container.  Add the trimoline and vanilla paste to the infused cream.
5. Return the mixture to the microwave and boil.
6. Pour the cream mixture over the chocolate and gently stir with a rubber spatula to emulsify.  Once at room temperature, this ganache will be piped into chocolate-lined molds.

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