|Lemon zest, removed with a vegetable peeler|
|Mint leaves, very finely chopped|
|Butter, very soft|
|White chocolate, melted, tempered, at 30°C/86°F|
|Lemon juice, at 40°C/105°F|
|Dark chocolate, melted, tempered, for precoating and dipping||as needed|
|Lemon zest confit, for finishing (see Note)||as needed|
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