Test Template: Passion Fruit Chocolate Macarons

I am about to head out to the Food Bloggers of Canada Conference , so before I am off I thought I would share a new macarons recipe that I have been working on. The first time I made these, I used a very dark chocolate which ended up being too bitter and made it hard for the passion fruit flavour to come through. This time, I used Valrhona Manjari 64% chocolate recommended by Jacqueline Jacek that I had picked up while at the Jacek Chocolate 104st opening back in August. I am much happier with this chocolate passion fruit ganache and the macarons taste way better this time round!

Passion Fruit Macaron Shells

Directions:

To know what equipment and materials you need to make macarons, visit my Macaron 101 post. Then, follow with my Macaron 102 post for learning how to make the macaron shells.
The only difference is that you will need 2 drops of yellow gel food colouring and 1 drop of red gel food colouring for the passion fruit shell colour.
After the shells have been baked and cooled, prepare to make the passion fruit chocolate ganache.

Passion Fruit Chocolate Ganache Filling

Ingredients:

200g Valrhona Manjari 64%
200g cream
1-2 tsp of freeze dried passion fruit powder

Directions:

Measure out all the ingredients. Roughly chop the chocolate pieces with a serrated knife.
Set up a double boiler and melt the chocolate. Meanwhile in a another pot bring the cream to a boil. Use a whisk to prevent the cream from sticking to the base of the pot. As the chocolate melts use a spatula to stir. The chocolate should all melt in about two or three minutes. Once the chocolate has melted completely remove the bowl from the double boiler and stir until smooth.
Pour the hot cream in thirds into the centre of the bowl and stir until the consistency of the ganache begins to thicken.
Whisk from the sides of the bowl in wide circles. It should gradually thicken.
Add in the freeze dried passion fruit powder to the chocolate ganache.
Pour the ganache into a gratin dish using a spatula. Cover the ganache with saran wrap so that the saran touches the surface. Allow the ganache to cool completely before placing it in the fridge and it is thickened.
Match macaron shells by size, then pipe a small mound of passion fruit ganache onto each half shell.
Top with the remaining shell and give a slight twist to secure the macaron together. Allow the macarons to rest in the fridge for two days or freeze them before you enjoy them. Trust me! They will taste way better!