100 grams of dark chocolate (70%)
Dark chocolate ganache at room temperature
Skin of half a lemon confit with salt
Step 1: Prepare the ganache
Prepare a dark chocolate ganache. Remove the candied lemon pulp and cut the skin into small cubes.
Add them to the ganache and mix.
Step 2: Melt the chocolate in a bain-marie.
Boil water in a large saucepan
Chop the dark chocolate and place it in a medium bowl. Place the bowl on the pan without the bottom of the bowl touching the surface of the water.
Mix with a spatula until your chocolate is completely melted.
Step 3: Prepare the chocolates
Pour some chocolate into the bottom of the molds with a piping bag. Let it rest in the refrigerator. Place candied lemon ganache in the center of the mold without touching the sides of the mold. Cover with dark chocolate. Reserve in the refrigerator to harden and then take off the mold.
Variation: For a crunchy texture and richer taste, you can add crumbs of ginger biscuits in the chocolate shell before adding the ganache to the lemon confit with salt.
Recipe by Al Kasimi Alia.