Posted over 2 years ago
Now, these wont be to everyone's taste I know - the combination of dark chocolate and a lemon ganache is quite an unusual flavour combination which a lot of people wont appreciate.
I think the bitterness and the acidity work together well to cut through each other enough, that a couple of these are just the ticket for after a meal.
Using the Hotel Chocolat 70% drops, and a white chocolate based ganache.
Another vicious temper...
Used some new drops, as well as some set chocolate from my orange flavoured ones from 2 weeks ago. Used the same technique as then as well, and it seems to work well.
The empty shells before filling - the chocolate was a little cool, so it took a while to drain out, and there's a few with some thicker bits here and there. No real issue though.
Lemon, you say?
Standard white chocolate ganache. 3 parts chocolate, to 1 part double cream (if you're doing milk or dark, you'd use 2:1 instead of 3:1), with several cap fulls of your standard supermarket lemon flavouring.
Once I'm happy my tempering technique is 100% sorted, I'm going to move onto proper infusion style centres - but for the minute, those little bottles of essence do well enough.
Again, lots of bubbles on the bottoms. Issue this time was the slightly cooler and thicker chocolate wouldn't knock them down, but still a smooth bottom is always nice...
These were even smoother than the orange ones from before to release, so really happy with them from that perspective. Nice gloss, and snappy shells = happy Steve.
Whilst I don't think it's as much a winning combination like the aforementioned orange ones, I do like these. You can't eat a lot of them in one go, but they play with your palate, and I think they'd go really well after a meal with something sparkling and alcoholic.
Even if the flavour isn't to everyone's liking, they still produced exactly the effect I was going for, so once again, another successful batch.
Next step is to think about the Christmas range...