Special equipment: candy molds (any shape will do), candy thermometer
Begin by filling candy molds with the tempered chocolate.
Pour the chocolate over the molds, filling the cavities. Allow the mold to sit for 2 minutes. Turn the mold upside down over the bowl of chocolate so the excess chocolate can drip out. Smooth off the top of the chocolate mold with a flat spatula and set aside to set up.
Place the strawberry puree, applesauce and 1/4 cup of the corn syrup in a heavy-bottomed 2-quart pot.
Turn the heat to medium-low and warm up the puree. Meanwhile, mix 1/4 cup of the granulated sugar with the apple pectin. When the puree is warm, whisk in the sugar and pectin mixture.
Whisk to combine. Turn up the heat to medium and bring the mixture to a boil.
Add the remaining sugar and corn syrup. Cook, stirring continuously, until a candy thermometer inserted into the mixture reads 223 degrees F, 6 to 8 minutes.
Remove from the heat and stir in the lemon juice.
Place in a shallow bowl and allow the jam to cool completely.
For the peanut butter cream: In a medium bowl, combine the melted milk chocolate and peanut butter. Stir until completely combined.
When the jam is cool, vigorously whip by hand with a whisk.
Put the jam into a disposable piping bag and snip off a small bit of the end. Fill one-quarter of the chocolate-lined molds with the jam mixture.
Place the peanut butter cream in another disposable piping bag and snip off the end. Fill the rest of the molds with the peanut butter cream.
Place into the refrigerator to set.
Reheat the tempered dark chocolate. Once the peanut butter cream is set, remove from the refrigerator and cover the molds with chocolate, scraping away any excess. Return the molds to the refrigerator and let the chocolate set. Once it is set, pop the chocolates out of the molds and enjoy.
Store in the refrigerator in a tightly covered container.
