White chocolate is very versatile and can be combined with a wide variety of wines and rosés. Try a rosé Porto and the chocolate will develop strawberry flavors. Muscat wine will enhance the flavors of exotic fruits and a normal Port will give the chocolate a touch of blueberries and cream.
- The ganache to prepare the day before or in the morning for the eveningRe-hydrate the dried verbena leaves by soaking them in a very small bottom of the water for 30 minutes or take some fresh if it’s the season.
Pour the whole liquid cream into the pan and add the verbena leaves, mix and leave to infuse for 1 hour. Chop the chocolate into small pieces then boil the cream (fire 4) with the leaves and pour it over the chocolate and stir with a Maryse (special heat). Once the chocolate has melted and the mixture is smooth, cool the mixture in the fridge. Leave the leaves in so that the taste continues to spread.
- Lemon zestTake a peeler and take a large strip of lemon zest, cut them finely, thinly sliced in small sizes just over 1 cm depending on the size of your chocolate molds because they will have to fit inside.
Blanch the zest 2 times to remove the bitterness (put them in cold water and bring to the boil and empty the water and start again)
Weigh the zest and add the same weight of sugar, cover with water, and leave to cook over low heat for about 30 minutes. Once the zest is candied and caramelized, but barely watching the end of cooking, put it in a glass jar. The caramelized sugar will harden and bring this crispy side to the lemon zest.
- Covering chocolate
You will have to temper your chocolate, that is to say, scrupulously follow a temperature curve so that the cocoa butter contained in the chocolate crystallizes in order to obtain shiny and brittle chocolate for a mold release at the top. The temperature is always indicated on the chocolate package because it is not the same depending on the brands and type of chocolate. On average :
- dark chocolate: 45-50 ° / 27 ° / 31-32 ° - milk chocolate: 40-45 ° / 25-26 ° / 29-30 ° - white chocolate: 40 ° -45 / 26-27 ° / 28-29 °
Temper the dark chocolate by pouring it into a bowl or special chocolate bain-marie spoon, which you heat in a bain-marie (a bottom of the water in the bottom pan is enough and avoids any risk of water in the chocolate).
Prepare the bowl of ice cubes to cool the chocolate. Stir and monitor the temperature, when the chocolate reaches 45 ° remove it from the heat and place the bowl on the bowl of ice cubes. Stir while monitoring the temperature, when it reaches 27 ° replace the bowl over the double boiler.
As soon as the chocolate reaches 31 ° take it out of the heat, there you have to work quickly. With the silicone brush fills each mold imprint, being careful to put chocolate everywhere.
Continue with the footprints of the next mold and so on. Then pass a second layer in all the molds before scraping, typing, and placing them in the refrigerator for 30 minutes. If during the filling of the imprints, the chocolate cools too much and becomes difficult to apply (it must especially not reach 20 °) you can make it reheat a little bit by not exceeding 31 °.
Garnish each imprint with a glass spoon to be precise, with a little ganache, be careful not to take the verbena leaves. Leave room for the zest and the layer of chocolate that will close the chocolate candy. Once all the fingerprints have been completed, place a lemon zest in each. Return the molds to the fridge.
Temper 200 g of chocolate again as before, respecting the 45 ° / 27 ° / 31 ° temperature curve. Apply with a brush, a layer of chocolate on each imprint to close the candies try to work cleanly even if it is not obvious. Scrape the tops of the molds with a spatula before placing each mold in the refrigerator for 5 hours.