Lemon Logs

Preparation info

  • Yield:

    125 Pieces

    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Butter, soft (25°C/77°F) 130</

Method

  1. Using a 5-qt planetary mixer, cream together the butter, fondant, and frozen lemon zest until well aerated.
  2. By hand, stream the tempered white chocolate into the butter mixture, taking care not to allow chunks of chocolate to form.
  3. Slowly stream in the lemon