Lemon Drop Moulded Chocolates (Full Recipe) | Kirsten Tibballs

Показать описание

Kirsten shows you how to craft her individual Lemon Drop Moulded Chocolates — a delicious lemon ganache inside a decorated dark chocolate shell.

If you like what you see, check out Savour Online Class where we have a collection of over 500 recipes for you to learn from - subscribe below

Ingredients and instructions are below ⬇️

Moulding
- 100g good quality white chocolate
- 1/2 teaspoon yellow oil-soluble colour
- 500g good quality dark chocolate

Polish your chocolate moulds with cotton wool. Temper the white chocolate and sieve in the colour and stir vigorously. Using a brush dip in into the yellow chocolate and flick it onto the mould with a metal scraper to remove any excess chocolate.

Temper dark chocolate and once the first layer of yellow has set fill the mould with tempered chocolate and scrape the top and sides of the mould to remove excess chocolate. Tap or vibrate the mould on the bench surface to dislodge any air bubbles trapped on the surface.

Turn the mould upside down onto a sheet of baking paper and tap it firmly on the side of the mould to remove the excess chocolate. The excess chocolate can be stored and re-melted. Scrape the mould whilst still upside down. Turn the mould over and tap and scrape again if necessary. Place the mould on its side to set.

Ganache Filling
- 300g fresh cream
- Small pinch of salt
- ½ teaspoon of vanilla bean paste
- Zest of 1 lemon
- 300g good quality milk chocolate

Boil the cream, salt and vanilla add in the lemon zest and allow to infuse for 10 minutes. Strain the hot mixture over the milk chocolate and whisk to combine. Place plastic wrap onto the surface of the ganache and leave at room temperature to cool. Transfer into a piping bag and fill the chocolate shells in the mould.

Sealing The Mould
Once the ganache has set. Temper the remaining dark chocolate. If your mould has been sitting for more than 12 hours warm the surface slightly with a hairdryer. Place a sheet of baking paper under the mould. Spread a layer of the tempered chocolate on the base of the mould and tap on the side of the mould with the handle of a metal scraper or spatula to pop any air bubbles.

Scrape firmly on the surface of the mould with a metal scraper wider than the mould or a metal spatula. Scrape again if needed and then scrape the excess chocolate off the sides of the mould and repeat the process with the 2nd mould. Let the moulds set at room temperature for 5-6 minutes, then place in the fridge for 20 minutes and carefully unmould.

#KirstenTibballs #ChocolateDrops #LemonDrop

Рекомендации по теме

Комментарии

I love how excited you are about the chocolate through the whole video. I feel like you understand me.😂

kuckian

You the best chef in the world God bless

marknarouz

Woooow simply and amazing recipe thanks❤❤❤

hfaty

You are Awesome Ms. Kirsten.. After watching a ton of youtube videos about molding chocolate.. Yours has to be the best and most Informative of what I've seen. Thank you so very much for sharing your knowledge with us, I can't wait to see what else you have in store. You have a new fan In me and have a wonderful day. =)

ginaortega

انتي رائعة جدا ،،

احببت كل دروسك ،،
وتعلمت الكثير منك ،،

شكرا جزيلا لك ،،

مشتركة جديدة ،،من بغداد

sarasara-xsbf

Thank you for inspiration, I gathered all my courage and made peace with my mould and it worked wonderfully this time. At first I had doubts if the ganache would set enough to bear the sealing, seemed too thin. Overnight was the answer. Then I used your trick from another video about closing using an acetate. Can’t thank you enough for that. Result was awesome, glossy shell, nice snap, tender freshy filling, balanced taste and texture. Love the wow effect of this quite simple and uncomplicated recipe.

zuzanavaskova

Well done, well explained, little tricks are accurate ! Good job

lapatedelours

Thank you for all the details, you're a wonderful teacher!

nataliadelarbol

thanks for sharing its wonderful lots of love from India

AmandeepKaur-ezxh

So much to learn!!! I am making these as I type. The ganache is delicious - I could eat it all on my own. Thanks Kirsten

katecole

Absolutely love your videos, I'm just starting out in the bean to bar chocolate making and the techniques you show are amazing 🌶️👍

mrchilee

I love to watch your videos, and I love your accent -I love your creations. Thanks for sharing

marinasoto

Thank you for the sharing and for the precious smile.

moroconfectioner

Hi Kristen l like your presentation. It's nice..your style, presentation, smile all are beautiful. I am new in chocolate field..started homemade chocolate business..I am following your recipes. Waiting for your new

majeedkoya