12ounces (342 g)*tempered milk chocolate for dipping (or milk chocolate candy coating) (**or 12 ounces melted milk chocolate mixed with ¼ cup (60ml) refined coconut oil or vegetable oil)
melted white chocolate or white chocolate coating for decoration
In a small saucepan, heat passion fruit cocktail over medium high heat until it begins to boil. Reduce the heat and simmer until the juice is reduced to about 1/3 cup. Pour into a bowl and set aside.
In the same small saucepan, heat cream over medium heat until it just begins to bubble around the edges. Remove from the heat and pour the cream, along with 3 tbsp of the reduced passion fruit juice, over the 8 ounces of chopped milk chocolate or callets. Let sit for 5 minutes and then whisk until smooth. If there are any lumps of chocolate remaining, microwave for 20-30 seconds and whisk again until smooth. An immersion blender can also be used to blend any unmelted chocolate pieces.
Pour the ganache into a parchment-lined 8 by 8-inch square baking pan and smooth the top. Refrigerate for several hours, or until firm enough to cut into squares.
When ready to dip, temper the chocolate (or melt the chocolate and add oil, or melt chocolate coating). Remove the ganache from the refrigerator and turn it out of the square baking pan. Remove the parchment paper and pour about ¼ to ⅓ cup of the tempered chocolate over the top of the square of ganache and spread thinly and evenly over the entire surface to the edges. Allow to harden.
Flip the ganache over and trim the edges. Cut into roughly 1¼-inch squares. Place a square of ganache onto a dipping fork or regular fork with the tempered chocolate on the bottom. Dip the square into the chocolate, tapping to remove excess chocolate and sliding along the edge of the bowl. Place on a parchment or waxed paper-lined baking sheet and allow the chocolate to set (or set in the refrigerator if using cheater's chocolate or chocolate coating). Decorate as desired and store at room temperature (or in the fridge if not using tempered chocolate).
*To temper chocolate, place 3/4 of the chopped chocolate (or callets) in a large glass bowl. Microwave at 20-second intervals, stirring after each, until smooth. Add the final 1/4 of the chocolate to the melted chocolate and stir until melted and the chocolate registers 84-86 degrees on a thermometer. This could take 15-20 minutes, depending on the warmth of your kitchen. **To make "cheater's chocolate", melt the chocolate at 20-second intervals in the microwave until smooth. Add the refined coconut oil or vegetable oil and stir until smooth. Dip as per instructions.