Ingredients Metric US Volume
Colored cocoa butter and/or couverture, for decoration as needed as needed as needed
Milk couverture, 37%, tempered, for casting and capping 190 g 6.7 oz ¾ cup
Heavy cream 180 g 6.3 oz cup + 1 tbsp
Grated lemon zest 4 g 0.1 oz 2 tsp
Glucose 40 g 1.4 oz 2 tbsp
Invert Sugar 50 g 1.8 oz 2 tbsp
Milk couverture, 37%, chopped or coins 430 g 15.2 oz 3 cups
Lemon puree 140 g 4.9 oz cup
Unsalted butter, softened 35 g 1.2 oz 3 tbsp
1069 g 37.6 oz


1 Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g cavities with colored cocoa butter or couverture as desired.

2 Cast the molds with the milk couverture.

3 In a medium pot, combine the cream, lemon zest, and glucose and bring to a boil over medium heat.

4 Combine the invert sugar and chopped milk couverture. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.

5 Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles, to create an emulsion.

6 Add the lemon puree and stir to combine. Cool to 94&F/34.5&C.

7 Blend in the butter using an immersion blender. Cover with plastic wrap and let cool to 88&F/31.1&C

8 When the mixture reaches 88&F/31.1&C, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds. Let set overnight at room temperature.

9 Once the ganache has completely set, cap with milk couverture. Place in the refrigerator for 3 to 5 minutes to set.

10 Tap the molds on the table to release the chocolates.

11 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.

Recommended Mold Décor

1 Using a brush, splatter yellow colored cocoa butter into the molds.

2 Using a spray gun, spray dark couverture into the molds.