Lemon Logs

Preparation info

  • Difficulty


  • Yield:

    125 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Butter, soft (25°C/77°F) 130 g 5 oz 17%
Fondant 100 g 4 oz 13%
Lemon zest, finely chopped and frozen 10 g 0.5 oz 1%
White chocolate, melted, tempered, at 30°C/86°F 510 g 18 oz 64%
Lemon juice 40 g 1.5 oz 5%
Batch Size 790 g 29 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Lemon sugar, for finishing (see Note) as needed


  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 juice, stirring until the mixture is homogeneous.
  4. Using a pastry bag fitted with a no. 6 round tip, pipe cylinders of the ganache the same diameter as the tip across the width of a piece of parchment paper. (If the ganache is too soft to pipe, allow it to sit for several minutes at room temperature, turning it occasionally until it firms to the proper piping consistency, or speed the process by tabling the ganache to expedite crystallization.)
  5. Allow the piped ganache to crystallize until firm enough to handle, about 20 minutes.
  6. Release the logs from the parchment paper and roll them over so that the bottoms face up. Using a small brush, precoat the bottoms of the logs with the tempered dark chocolate.
  7. Allow the precoat to crystallize. Then cut the logs into 30-mm/1¼-in lengths using a guitar.
  8. Dip the precoated logs in the tempered dark chocolate. When the chocolate begins to set, sprinkle a small amount of lemon sugar on each piece.