Use a paintbrush, to lightly dust the chocolate moulds with glitter.
Temper the chocolate.
Coat the sides and bottoms of 16 chocolate moulds and leave to set. I use a teaspoon to do this.
Scoop the flesh from the passionfruit and place in a small pan along with the glucose syrup and the rosemary.
Heat over a low temperature until warm, then leave to infuse for an hour.
Press the mixture through a sieve and discard the passionfruit seeds and rosemary needles.
Heat a heavy bottomed pan over a medium to high heat, then pour in the sugar. Leave for 2-3 minutes to caramelise and turn a light reddish brown. Watch it like a hawk as caramel can burn very quickly.
Remove from the heat and stir in the infused passionfruit pulp, mixing vigorously as you do so.
Add the butter, followed by the chocolate and mix until smooth.
Leave to cool, then spoon into the moulds, leaving a 2mm gap at the top.
Leave for a couple of hours to set.
Top the moulds with the remaining tempered chocolate and leave to set. You will need to reheat the chocolate.
Remove with great care and enjoy your fabulous chocolate creations.
I've not given a method as to how to temper chocolate as I'm not an expert. I have used various methods over the years, but they all seem to be a bit hit and miss. However, if you're not sure how to do it, I've given detailed instruction in my homemade Easter eggs post. I also have a post which explains why tempered chocolate is so important.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.