Lava Flow Confection with Passion Colada Buttercream and El Corazon Gelée

Marisa Baxter / Owner/Chocolatier of Truffles in Paradise, Longmont, CO

For the Passion Colada Buttercream:
    • 1 1/2 oz. vanilla rum
    • 4 oz. The Perfect Purée Passion Colada blend, thawed
  • 3 oz. fondant
    • 6 oz. butter, softened
    • 6 oz. white chocolate, melted and cooled to the touch
Method for the Passion Colada Buttercream:
1. Over a double boiler, melt fondant.
2. Whip together butter and fondant until smooth.
3. While mixing, stream in melted white chocolate.
4. Add in vanilla rum.
5. Mix with immersion blender, until emulsified.
For the El Corazon Gelée:
    • 113 g The Perfect Purée El Corazon blend, thawed
  • 125 g sugar
    • 26 g glucose
    • 4 g tartaric acid
Method for the El Corazon Gelée:
1. Whisk together sugar and pectin.
2. Heat up El Corazon blend, bringing to a simmer.
3. Add sugar/pectin mixture, bringing to a boil.
4. Add glucose.
5. Cook to 223°F.
6. Turn off heat and add tartaric acid.
7. Pour into a prepared small pan, lined with parchment paper and sprayed with a light coating of oil.
8. Let cool.
9. Note: This is a smaller recipe than the normally thick pâte de fruit/gelée, as only small amounts are needed.
Create Confections:
1. Paint or airbrush polycarbonate mold. Mold with dark chocolate, creating a thin shell in each cavity.
2. Cut small squares of pâte de fruit, lining top of mold with it.
3. Pipe Passion Colada Buttercream into each cavity, capping off with chocolate.
4. Cool until pieces release from mold. If needed, pop them in the freezer for a little bit.