These delicious chocolates are filled with a delightful lemon flavoured gel and white mint ganache, which pairs beautifully with the dark chocolate from Republica del Cacao. To achieve the spectacularly shiny finish we have used the silver coloured powder spray from Chocolatree.
Shell
Ingredients |
Sharp lemon gel
Ingredients125g stock syrup |
MethodBlend all the ingredients together in a jug. Leave mixture to hydrate for a minimum of 30 minutes. Blend again to achieve final glossy texture. Place gel in a piping bag. |
White mint ganache
Ingredients75g 35% cream 22g invert |
MethodBring to the boil the cream and invert. Pour over chocolate and allow to sit for a couple of minutes. Use a hand blender to emulsify. Add the mint paste and blend again to fully incorporate. Cool mixture to 30°C before placing into a piping bag. |
Assembly
MethodTemper dark chocolate and make shells. In the lid half pipe the lemon gel. In the body of the diamond pipe the mint ganache. Allow ganache to crystallise overnight (12 hours). Cap the shells and allow to set and contract before carefully turning out. Pipe a small dot of chocolate and stick two halves together to form diamond. Spray with sparkling spray to finish. Enjoy! |
