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Easy
Published 1989
These chocolate candies are square and flavored with Chartreuse because it is my favorite liqueur. Keep the basic candies well refrigerated and do not coat them with the brittle too long before serving.
Melt the chocolate and butter together, stir in the warm cream, and homogenize well. Mix ½ cup of the sugar with 3 tablespoons of water and cook to the thread stage (215°F). Gradually stir the sugar syrup into the chocolate mixture. When cool but still semi-liquid, add the Chartreuse. Refrigerate until solid.
Put the remaining sugar in a sauté pan, add the lemon juice and the remaining