Fresh Coriander & Lemon Chocolates

5 Ingredients

Number of servings

1/3 cup double cream
20grams fresh coriander leaves and stems, roughly chopped
1 lemon, zest only
300grams good-quality dark chocolate, 70% cocoa, chopped
165grams good-quality white chocolate

Description

I love using wild or garden herbs. Fresh coriander, with its bright colour and flavour, is a revelation. I’ve added lemon to counter the sweetness of white chocolate. The ganache is soft, so perfect for moulded chocolates.

Method

Step 1 of 8

Warm the cream in a saucepan until just below boiling point, ensuring that it does not boil. Remove the cream from the heat and immediately add the chopped coriander and lemon zest to the pan. Stir, cover, and leave for 1 hour to infuse.

Step 2 of 8

Temper 240g dark chocolate. Use it to line the mold cavities.

Step 3 of 8

Place the white chocolate into a heatproof bowl. Reheat the infused cream over a medium-low heat, stirring with a silicone spatula as you do so, until the cream is just coming to the boil. When the cream starts to bubble a little, remove the pan from the heat and pour the cream through a sieve over the white chocolate in the bowl. Use the back of a spoon to push as much cream through the sieve as possible.

Step 4 of 8

Tap the bowl on the work surface to spread the cream over the chocolate. Allow to melt for 30 seconds before beginning to stir the mixture with a balloon whisk. Do not beat the mixture; instead gently stir to slowly combine the ingredients. If lumps remain, use a hairdryer to gently warm the mixture as you stir, using a digital food thermometer to ensure that the mixture does not exceed 31ºC.

Step 5 of 8

Continue to stir the mixture until it comes together to form a silky, smooth ganache. Check the temperature - the mixture should be below 30ºC Work quickly, as the ganache will thicken as it cools.

Step 6 of 8

Snip a small hole in the end of a piping bag and place the nozzle into the end. Spoon the ganache into the bag, pushing it to the end and twisting the bag closed. Carefully fill each of the mold cavities with ganache to about 2mm from the top, to allow room for capping. Cover with a sheet of baking parchment and leave overnight to fully set.

Step 7 of 8

Temper the remaining chocolate and use it to fill the second piping bag. Cap off each chocolate, tap the mold firmly on your work surface, and refrigerate for 20 minutes until set.

Step 8 of 8

Once set, turn the chocolates out onto a baking sheet or plate, and serve. You can store them in an airtight container in a cool, dark place for up to 7 days.