I am not a fan of white chocolate but the mix with the mint & lemon is actually a good combo. Granted I chopped the piece quite small so there is a good amount of dark chocolate covering each pieces 😉
- 25g lemon juice
- 235g white chocolate
- ~10 fresh coarsely chopped mint leaves
- 15g corn syrup
- 35g heavy cream(35%)
- 23g butter room temperature
- 1/4 of a lemon peeled zest
- ~200g dark chocolate
- Start by tempering the chocolate – how to available here.
- In parallel, combine the corn syrup, cream, lemon peel, and mint. Bring to a simmer, cover, and remove from heat. Let it infuse for 5 minutes then you need to strain it using a chinois/cheesecloth.
- Once your chocolate is tempered, stir in the butter making sure there is no chunks left in the mix. Add the lemon juice and cream mixture and stir for 2-3 minutes. Everything needs to be well combined.
- To make a nice square shape, I’m using a cake mold 7×7 where I have layered plastic film at the bottom. Then pour the mixture in and cover it with plastic film directly on the ganache. Allow crystalizing for 8 hours.
- Then simply cut to any shape you desire and dip them into tempered dark chocolate
Adapted from Peter Greweling’s book “Chocolates and confections”. If you have an interest in learning in-depth about chocolate theory I strongly recommend you buy his book.