It is no secret that I love lemon, so, of course, might also try making a lemon Christmas confections.
I made my own marzipan, This recipe and the version I tried with shell on the tonsils had been quite dry, but I do not like to throw food and good ingredients out, so I got the idea to mix a couple of tablespoons lemon compound in, and it made the texture soft and nice and the taste of lemon is always great :).
I have even bought Lemina lemon compound in INCO, It is a mass consisting of a thick liquid sugar, lemon pulp and juice. Dealers say that it possibly can be ordered through Special merchant, but it is a large glass as you probably don't get used, so I have given my variants below.
All dark chocolate can be used, I am using Belgian Callebaut chocolate i buy in gems/bags. At the bottom of the page I link to two wonderful chocolate/bake webshops who negotiate Callebaut.
RECIPE – Lemon marzipan balls
INGREDIENTS
250 (g) marzipan mass, low the possibly even after This recipe
1-2 organic lemons
Icing sugar
Dark chocolate
Grated organic lemon peel for garnish
APPROACH
- Grate the rind 1-2 lemons and save it
- Press the juice from the lemons and mix it with the revede must
- Mix in powdered sugar for a little sweetness, if desired
- Knead the mass into the lemon marcipanen
- Scroll to kuger
- Dip in dark chocolate (see below for the perfect tempering which gives the glossy chocolate)
- Sprinkle with grated lemon peel
- Keep them cool
CHOCOLATE TEMPERING – Dark Chocolate
- Warm half the chocolate over the water bath for 45-50 °C (cannot get over 50 ° C then crystallize it)
- Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 29 °C
- Pour/Set possibly then in chocolate melts and keep the temperature constant
- Warm up to a maximum of 31-32 °C , get the temperature of 34 ° You have to start over again
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