Hearts Of Passion Food

HEARTS OF PASSION

Steps:

• Temper the 2 pounds of milk chocolate. Use a ladle to fill the heart shaped molds with chocolate. When the molds are full, empty the chocolate into a bowl. The inside of the molds should be evenly coated with chocolate. Wipe the edge of the mold clean and place the mold upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
• Place the cream, corn syrup and fresh passion juice in a pan and scald the mixture. Pour the hot cream mixture over the chopped chocolate and blend until smooth with an immersion hand blender. Add the Alize and the butter and blend until smooth with an immersion hand blender. Allow the mixture to come to 84 degrees. Place the mixture in a piping bag and pipe it into the chocolate filled molds. Let set overnight.
• To close the bottoms of each cavity, apply tempered chocolate with an offset spatula. Scrape clean and allow to set. When the chocolate has set, invert the mold over a clean dry surface. It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold.

HEARTS OF PALM PARM

Steps:

• Preheat the oven to 425 degrees F with a rack set on the middle shelf. Place the hearts of palm onto several layers of paper towels to absorb any excess liquid. Season lightly with salt.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer. Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total. You may need to do this in two batches to avoid crowding the skillet. Transfer to a baking sheet or large plate. Discard the used oil and wipe out the skillet.
• Add the remaining oil to the same skillet over medium-high heat. Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes. Add the garlic and cook until just softened, stirring constantly, about 1 minute. Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 15 minutes.
• Season with additional salt if needed. Carefully pour the sauce into a 13- by 9-inch baking dish. Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese. Bake until the cheese is lightly golden brown, about 10 minutes. Allow to sit at room temperature for 5 minutes before serving. Top with the basil.
• To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce.

HEARTS OF PASSION

Steps:

• Using a ladle, fill the mold with milk chocolate.
• When it is full, empty the excess chocolate back into the bowl.
• The inside of the molds should be evenly coated.
• Wipe the lip of the mold clean and place it upside down on a wire rack over a baking sheet.
• Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity clean.
• (When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks).
• You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
• Place the cream, corn syrup and passion fruit juice in a pan and scald the mixture.
• Pour the hot cream mixture over the chopped chocolate and blend until smooth with an immersion hand blender.
• Add the passion fruit liqueur and the butter and blend until smooth with an immersion hand blender.
• Allow the mixture to come to 85 degrees F.
• Place the mixture in a piping bag and pipe it into the chocolate filled molds.
• Let set overnight.
• Apply milk chocolate to the bottoms of each cavity with an offset spatula in order to seal them.
• Scrape clean and allow to set.
• When the chocolate has set, invert the mold over a clean dry surface.
• It may be necessary to rap the mold against the counter to encourage the chocolates to release.