The inspiration for this candy came in Paris, where I tasted a wonderful chocolate-lemon ganache at one of the best chocolate shops. Be sure to use freshly grated lemon zest for the best fresh lemon flavor.
Recipe information
Yield
48 1/2 by 1 1/2-inch bars
Ingredients
Preparation
Step 1
Line a baking sheet with waxed paper. Place a 4 1/2 by 8-inch flan form in the center of the baking sheet. Or line a 5 by 9-inch loaf pan with waxed paper, letting it extend over the sides.
Step 2
Place 8 ounces of the chocolate into a 2-quart mixing bowl. In a small saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate and let stand for 1 minute. Stir the mixture together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Finely grate the lemon zest into the chocolate mixture and stir to blend well. Pour the mixture into the flan form or the loaf pan, cover the top loosely with waxed paper, then tightly cover with plastic wrap. Refrigerate until firm (about 3 hours).
Step 3
Line a baking sheet with parchment or waxed paper. Dip a chef’s knife into hot water and dry it, then cut around the edges of the flan form and gently lift it off the chocolate. Or use the waxed paper to lift the chocolate out of the loaf pan, then carefully peel away the waxed paper. Again dip the knife into hot water and dry it, then cut the chocolate into sixteen 1/2 by 4 1/2-inch slices. Cut each slice in thirds to form 1/2 by 1 1/2-inch bars. Transfer the bars to the lined baking sheet, cover loosely with waxed paper, then tightly with plastic wrap. Chill in the freezer for 2 hours.
Step 4
Remove the chocolate bars from the freezer and bring to room temperature. Line another baking sheet with parchment or waxed paper. Melt and temper the remaining 12 ounces chocolate (see pages 25–30). Using a fork or dipping tool, dip a bar into the chocolate and shake off the excess chocolate as it is lifted out. Let the bar gently slide off the fork onto the baking sheet. Touch the top of the bar with the tines of the fork to make a design. When all the bars are dipped, let them set up at room temperature, or chill in the refrigerator for 15 minutes. Place each bar in a paper candy cup.
Step 5
Store the bars between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. They are best served at room temperature.
