Pink Guava Ganache with Key Lime Curd Confection

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

For the Pink Guava Ganache:
•	4 oz. The Perfect Purée Pink Guava Puree, thawed
•	1 oz. lime
•	2 oz. cream
•	1 oz. glucose
•	11 oz. white chocolate
•	1 oz. butter, softened

Method for the Pink Guava Ganache:
1.	Cook down puree until reduced by half.
2.	Add lime juice to puree.
3.	Combine cream and glucose, bring to a simmer.
4.	Add reduced puree and lime to cream/glucose mixture.
5.	Pour over chocolate, gently stirring to incorporate.
6.	Add butter, continuing to stir with an immersion blender.
7.	Allow to cool before piping into shells.

For the Key Lime Curd:
•	3/4 cup The Perfect Purée Key Lime Concentrate, thawed
•	1 cup sugar
•	1/4 cup butter
•	1 tbsp. lime zest
•	2 eggs, beaten

Method for the Key Lime Curd:
1.	Place sugar, butter, Key Lime Concentrate and lime zest on top of double boiler, over medium-high heat until butter melts.
2.	Mix 2 tbsp. hot lime mixture into eggs, stirring.
3.	Reduce heat, whisk egg mixture into lime mixture, stirring constantly. Cook over double boiler until thickens, 25-30 minutes.
4.	Cover with plastic, touching the curd, and cool.

To Assemble:
1.	Paint or airbrush polycarbonate mold.
2.	Using tempered chocolate, line the molds with a thin layer of chocolate and allow to set up.
3.	Pipe in a dollop of cooled lime curd into the top of the mold.
4.	Gently pipe in Pink Guava ganache, taking care not to disperse the curd too much.
5.	Seal molds with tempered chocolate.

Using The Perfect Purée for: