Lemon & Basil

Method

Pair lemon and basil with Papouasie milk chocolate to create a fresh, summery ganache, and encase it in ready-made dark chocolate cups for a chocolate that will really break the mould! This surprising combination of sweet, sour and floral notes is sure to be a winner with your customers, and would taste fantastic with a gin and tonic on a summer's day!

How to Make Lemon & Basil Bonbons:

70 chocs in 30 minutes 

1. Boil cream and add basil leaves.   
2. Cover with clingfilm and leave to infuse for 15 minutes.   
3. Sieve and top up cream to 80g.   
4. Add butter and warm to 40°C.
5. Warm milk chocolate in a microwave to 35°C, then add to above mixture and blend. 
6. Add Lemon Purée and Lemon Drops and blend. 
7. Pipe ganache into dark chocolate cups ensuring mass at 28-32°C ensuring the ganache is 1-2mm below the top of the cup.   
8. Leave to set in a cool place for at least 4 hours. 
9. Temper the dark chocolate and pipe into the cups until level with the top of the cup (not below).
10. Cover with transfer sheet and leave to cool before removing transfer. 

TIP: Apply transfer sheets in strips onto one row before piping the next row.  You can dip the chocolates conventionally instead of piping but this gives a thicker “double coat” and takes much more time and chocolate.

Enjoyed this recipe? Why not liven it up next time with a splash of Limoncello?