Combine the gelatin powder with water and mix well. Let it sit for about 15 minutes.
In a heavy bottom saucepan combine the heavy cream and passion fruit juice. Mix it and warm the mixture up until the first bubbles appear.
While that's going on, in a large mixing bowl combine the egg yolks with sugar and whisk well until it reaches a smooth consistency.
Slowly add the hot heavy cream mixture, while whisking constantly. Pour the mixture back into a saucepan and cook, while constantly whisking over medium heat until thickens.
Take the pan off the heat and add the bloomed gelatin. Mix well until all the gelatin has dissolved. Next, pour the egg mixture over the chocolate. Make sure that it's covering all the chocolate pieces. Let it sit for about a minute and mix until all the chocolate has melted. If it didn't melt, you can microwave the curd for about 15 seconds to help the chocolate melt.
Cover the curd with plastic wrap, making sure that the plastic wrap is touching the whole surface. This is to prevent the curd from forming a skin on top. Let it cool to room temperature and refrigerate for a few hours. During that time the mixture will set and harden.