Lemon Mint Ganache

Preparation info

  • Difficulty


  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 140 g 5 oz 10%
Glucose syrup 60 g 2 oz 4%
Lemon zest, removed with a vegetable peeler 1 lemon 1 lemon
Mint leaves, very finely chopped 45 leaves 45 leaves
Butter, very soft 90 g 3 oz 7%
White chocolate, melted, tempered, at 30°C/86°F 940 g 33 oz 70%
Lemon juice, at 40°C/105°F 120 g 4 oz 9%
Batch Size 1350 g 47 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Lemon zest confit, for finishing (see Note) as needed


  1. Combine the cream, glucose syrup, lemon zest, and chopped mint leaves in a saucepan and bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Remove the lemon zest and allow the cream to cool to 40°C/105°F.
  3. Massage the butter into the tempered white chocolate, taking care that no lumps of butter remain.
  4. Pour the cooled cream mixture and the lemon juice over the chocolate mixture. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  5. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  6. Pour the ganache immediately into a frame 12 × 12 × ½ in set on a heavy plastic sheet. Place plastic wrap directly on the surface of the ganache. Allow to crystallize overnight at room temperature.
  7. Remove the frame from the ganache and peel the plastic sheet from the slab.
  8. Precoat one side of the slab with the tempered dark chocolate.
  9. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  10. Using a 3-prong dipping fork, dip the centers in the tempered dark chocolate. When the chocolate begins to set, place a single piece of lemon zest confit lengthwise on each piece.