White chocolate and lemon bonbons. Recipe
More than a dessert, we can consider these white chocolate and lemon bonbons as a petit four. The mix of flavors, sweet, sour and a pinch of salt are great. And although the recipe is called chocolates, we are really looking at a kind of fondant, so it is something more cloying than a chocolate.
It is convenient to have a candy thermometer although it is not essential since it can be done the old way, checking the point of the syrup with a water or toothpick. You can now take note of the ingredients and preparation, because the show begins.
- 2 lemons, 250 grams of icing sugar, 60 grams of butter, a pinch of salt, 175 grams of white chocolate.
Preparation of white chocolate bonbons
We are going to use the peel of the lemons, so the first thing to do is clean them well under water and then dry them. With a peeler we remove the skin. In this case I have used a special peeler that we only obtain the skin since the white is bitter and we are not interested.
Next, we chop the crusts well with a knife and mix them with the sugar, rubbing with our hands. We will put this mixture, plus the juice of the two lemons, the butter and a pinch of salt in a saucepan and make a loose ball syrup that we will remove when it reaches 118ºC.
We can test the result with a water, we immerse it in the syrup and pass it under the cold water tap. With the fingertips we check the solidified drop of syrup and it should be a small and malleable ball.
In addition, in a bowl we chop the white chocolate and add it to the syrup little by little. The result will be very similar to the texture that is obtained in the manufacture of candies, when the dough is still hot. Although the final result will not resemble a hard candy, it will remain between the texture of a bonbon and a soft candy.
Now it is time to transfer it to a mold. We can use two ways. In this case I found it funny to shape it into a ball, so I put it in a hemisphere mold. But it can be put in a square mold, which has no base. Let cool for about 4 or 5 hours. Now in summer, it will be necessary to put it in the fridge for at least half an hour additional to 4 hours.
In my case, I have glued two hemispheres with a little white chocolate, the result has been funny to say the least. If you choose a square mold, you cut it into squares that have the same side (width, height and length). You can also wrap it with cellophane paper.
Processing time | 40 minutes
Difficulty | Hard
To summarize, just say that with a little patience and knowing how to get the syrup to the right point, the white chocolate and lemon bonbons will be perfect the first time, and if not, then nothing happens, the second. They are somewhat cloying so I recommend eating one at a time and from time to time, although it is best to do them when you have guests.