Temper the 2 pounds of milk chocolate. Use a ladle to fill the heart shaped molds with chocolate. When the molds are full, empty the chocolate into a bowl. The inside of the molds should be evenly coated with chocolate. Wipe the edge of the mold clean and place the mold upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
Place the cream, corn syrup and fresh passion juice in a pan and scald the mixture. Pour the hot cream mixture over the chopped chocolate and blend until smooth with an immersion hand blender. Add the Alize and the butter and blend until smooth with an immersion hand blender. Allow the mixture to come to 84 degrees. Place the mixture in a piping bag and pipe it into the chocolate filled molds. Let set overnight.
To close the bottoms of each cavity, apply tempered chocolate with an offset spatula. Scrape clean and allow to set. When the chocolate has set, invert the mold over a clean dry surface. It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold.
Recipe courtesy of Jacques Torres