I’m not a fan of white chocolate, but the mix with mint and lemon is actually a good combo, and there’s a reason it works so well. Mint doesn’t register as a taste at all; menthol actually triggers cold-sensing nerve receptors in your mouth, which is why it can cut through white chocolate’s richness without clashing with the lemon’s tartness the way another sweet flavor might.
Granted, I chopped the pieces quite small, so there’s a good amount of dark chocolate covering each piece, which helps balance things out even more.
(Experiment 183) Mint lemon chocolate
Ingredients
- 25 g lemon juice
- 235 g white chocolate
- ~10 fresh coarsely chopped mint leaves
- 15 g corn syrup
- 35 g heavy cream 35%
- 23 g butter room temperature
- 1/4 of a lemon peeled zest
- ~200g dark chocolate
Instructions
- Start by tempering the chocolate , check out how here
- In parallel, combine the corn syrup, cream, lemon peel, and mint. Bring to a simmer, cover, and remove from heat. Let it infuse for 5 minutes then you need to strain it using a chinois/cheesecloth.
- Once your chocolate is tempered, stir in the butter making sure there is no chunks left in the mix. Add the lemon juice and cream mixture and stir for 2-3 minutes. Everything needs to be well combined.
- To make a nice square shape, I’m using a cake mold 7×7 where I have layered plastic film at the bottom. Then pour the mixture in and cover it with plastic film directly on the ganache. Allow crystalizing for 8 hours.
- Then simply cut to any shape you desire and dip them into tempered dark chocolate
Notes
Adapted from Peter Greweling’s book “Chocolates and confections”. If you have an interest in learning in-depth about chocolate theory I strongly recommend you buy his book.