Lemon Drop Moulded Chocolates (Full Recipe) | Kirsten Tibballs

Kirsten shows you how to craft her individual Lemon Drop Moulded Chocolates — a delicious lemon ganache inside a decorated dark chocolate shell. 🍫 Subscribe for more amazing tasty tutorials 👉 http://bit.ly/SubscribeToKirstenTibballs How To Temper Chocolate https://youtu.be/AgGnqo5aoc0 For more advanced tutorials - please visit our website ⬇️ http://www.savourschool.com.au/ Ingredients and instructions are below ⬇️ Moulding - 100g good quality white chocolate - 1/2 teaspoon yellow oil-soluble colour - 500g good quality dark chocolate Polish your chocolate moulds with cotton wool. Temper the white chocolate and sieve in the colour and stir vigorously. Using a brush dip in into the yellow chocolate and flick it onto the mould with a metal scraper to remove any excess chocolate. Temper dark chocolate and once the first layer of yellow has set fill the mould with tempered chocolate and scrape the top and sides of the mould to remove excess chocolate. Tap or vibrate the mould on the bench surface to dislodge any air bubbles trapped on the surface. Turn the mould upside down onto a sheet of baking paper and tap it firmly on the side of the mould to remove the excess chocolate. The excess chocolate can be stored and re-melted. Scrape the mould whilst still upside down. Turn the mould over and tap and scrape again if necessary. Place the mould on its side to set. Ganache Filling - 300g fresh cream - Small pinch of salt - ½ teaspoon of vanilla bean paste - Zest of 1 lemon - 300g good quality milk chocolate Boil the cream, salt and vanilla add in the lemon zest and allow to infuse for 10 minutes. Strain the hot mixture over the milk chocolate and whisk to combine. Place plastic wrap onto the surface of the ganache and leave at room temperature to cool. Transfer into a piping bag and fill the chocolate shells in the mould. Sealing The Mould Once the ganache has set. Temper the remaining dark chocolate. If your mould has been sitting for more than 12 hours warm the surface slightly with a hairdryer. Place a sheet of baking paper under the mould. Spread a layer of the tempered chocolate on the base of the mould and tap on the side of the mould with the handle of a metal scraper or spatula to pop any air bubbles. Scrape firmly on the surface of the mould with a metal scraper wider than the mould or a metal spatula. Scrape again if needed and then scrape the excess chocolate off the sides of the mould and repeat the process with the 2nd mould. Let the moulds set at room temperature for 5-6 minutes, then place in the fridge for 20 minutes and carefully unmould. #KirstenTibballs #ChocolateDrops #LemonDrop