Peter Greweling

Lemon Logs

Preparation info
  • Yield:

    125 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

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