Meyer Lemon Filled Chocolates
User Reviews
3.5
Meyer Lemon Filled Chocolates
Description
This recipe creates filled chocolates using dark chocolate melting wafers and a filling made by mixing Meyer lemon juice with confectioners sugar until thick and glossy. The process begins by melting chocolate in the microwave and then coating chocolate molds by brushing to create an even shell. Once set in the refrigerator, the lemon filling is added carefully to avoid overfilling. The chocolates are then sealed with an additional chocolate layer.
The finished candies offer a contrast between the smooth, rich dark chocolate shell and the sweet and tart Meyer lemon filling. The lemon filling can be adjusted to taste by varying the sugar and lemon juice ratio. Handling involves careful tempering of chocolate by microwaving in short bursts and chilling molds between layers to maintain shape.
These chocolates serve as a refined treat showcasing Meyer lemons and are suitable for gifting or special occasions. Variations include substituting the filling with nut butters for a different flavor profile.
Ingredients
- 2 cups dark chocolate melting wafers
- lemon juice juice of 1 Meyer lemon
- 3 cups confectioners sugar approximately
- yellow gel food coloring optional
tools
- candy molds
- Paintbrush small
Instructions
- Measure out about a heaping cup of chocolate pieces and put them in a microwave safe glass measuring cup. (I like to work in batches, so repeat for more candies)
- Microwave for 1 minute, then stir the mixture until it is smooth and glossy. Microwave in short 10 second bursts if it is not completely melted.
- Fill each cavity of your chocolate mold about halfway full. Use your brush to move the chocolate around so that it coats the entire surface of the mold. Put the mold in the refrigerator to set, this will only take about 15-20 minutes.
- Make your filling by measuring out your sugar and adding the lemon juice to it. Stir well until you have a thick glossy mixture. Add more sugar or more lemon as needed to get a good consistency for your filling. It can be more or less lemony depending on how thin you make it.
- Dab or drizzle a bit of the filling into each chocolate mold. Don't put in too much or you will have trouble covering it with the final layer of chocolate.
- For the top layer of chocolate, you will want to completely cover the lemon filling, so I found the best way was to drizzle the chocolate on in a back and forth motion to cover the whole surface of the filling, that way the filling stays in place better.
- When the molds are completely filled, rap them firmly on the counter a few times to get rid of any air bubbles, and put them in the fridge for about 30 minutes, or until set.
- To remove the candies, just flip the mold over and tap sharply on the counter, the candies will fall right out!
Notes
- The lemon filling consistency can be adjusted with more sugar or juice to suit flavor preferences.
- Dark chocolates may be replaced or filled with nut butters if desired.
- Meyer lemon can be incorporated into other desserts like puddings or bars for variety.
- Use a small paintbrush to coat molds evenly and help create a smooth chocolate shell.
User Reviews
Overall Rating
3.5
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