Chocolates

• PASSION
• 250 g unsalted butter
• 200g honey
• 200 g praline 50/50
• 50ml Passion Fruit puree
• 1 kg milk chocolate
• SUNNY
• 100 ml heavy cream
• 80 g glucose
• 1 tsp dried lavender
• 120 g unsalted butter
• 500g dark chocolate
• 50g anise liqueur (ouzo)
• SPRING
• 200g sucrose (sugar)
• 50 g glucose
• 200 ml apricot puree
• 200 ml pear puree
• 100g sweet butter
• 2 g rosemary
• 700 g white chocolate
• 200 g milk chocolate
• 60 ml kirsch

1. Passion
2. Bring butter to room temperature and add honey. Add the praline and passion fruit puree. Fold in the tempered milk chocolate.
3. Pour into a 10mm high frame and allow to crystallize before covering w/ a thin layer of tempered dark chocolate to create the base.
4. turn over and cut to size and dip into dark chocolate.
5. Garnish.
6. SUNNY
7. Bring the cream, glucose, lavender and butter to a boil. Cool and strain onto tempered chocolate.
8. Fold in the liqueur. Pour into a 10mm frame and allow to crystallize, before covering with a thin layer of tempered dark chocolate to create the base.
9. Turn over and cut
10. Dip into dark chocolate and garnish
11. SPRING
12. Caramelize the sucrose and glucose until golden brown.
13. Carefully quench the caramel with both purees, the butter & the rosemary.
14. Stir thoroughly and strain onto the white and milk chocolate.
15. Fold in the kirsch
16. Cool as quickly as possible until slight crystallization takes place around the edges.
17. Pipe the ganache into molds. Let crystallize and close the molds

unsalted butter, honey, praline, milk chocolate, heavy cream, glucose, lavender, butter, anise liqueur, spring, sugar, glucose, apricot puree, pear puree, sweet butter, rosemary, white chocolate, milk chocolate

Taken from www.epicurious.com/recipes/member/views/chocolates-52111771 (may not work)