|Colored cocoa butter and/or couverture, for decoration||as needed||as needed||as needed|
|Milk couverture, 37%, tempered, for casting and capping|
|Grated lemon zest|
|Milk couverture, 37%, chopped or coins|
|Unsalted butter, softened|
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.
1 Using a brush, splatter yellow colored cocoa butter into the molds.
2 Using a spray gun, spray dark couverture into the molds.
© 2011 All rights reserved. Published by Wiley.