How to Make Chocolates With Lemon & Pepper

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Making chocolates with lemon and pepper can help give a whole new taste to an old favorite. Make chocolates with lemon and pepper with help from a self-professed chocoholic and entrepreneur in this free video clip.

Part of the Video Series: Chocolate Dreams
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Video Transcript

Hi, I’m Kevin Wray from Peterbrooke Chocolatier. Today, we’re going to learn how to make chocolates with lemon and pepper. This recipe, we’re going to need a fresh lemon - washed and cleaned, a lemon zester – you can pick these up at any grocery store, and then we’re going to use a fresh ground pepper – I prefer a telle cherry or a pink peppercorn, it adds a nice flavor to the recipe. Also going to need a molding tray for your chocolate bars once you’re done, and a knife and cutting board to get your ingredients ready. To get started, we’re going to start with a fresh, clean lemon. And, I’ll take our zester and just run it down the side of the lemon, and you’ll see we get these nice little strings of lemon rind coming off. There’s a lot of flavor and a lot of oil on these, and it really adds a fresh component to what we’re doing today. Alright, now that we’ve got our lemon zest, this is great and fresh, but you don’t necessarily want these little strings to be biting into. So, we’re going to go ahead and we’re going to mince this. Alright, this is about the consistency you’re looking for – so, a nice fine mince. And, we’re going to go ahead and just set this aside, and we’ll be using this in a moment. Now, we’re going to grind our peppercorns. It’s best to do these fresh, as you get the most flavor. And, you also want a slightly coarser ground than you would get in a store-bought ground pepper. Okay, now we’re ready to mix our chocolate with our ingredients and make our molds. We’re going to take a teaspoon and a half of our fresh lemon zest, add that to our chocolate. Now, we’re going to take a half a teaspoon of our fresh telle cherry ground pepper, add that to our mix for flavor. And, we’re going to stir it up well. Okay, now that we’ve got our tempered chocolate, our lemon zest, and our pepper fully mixed, we’re going to go ahead and pour it into a bar mold. And, once you’ve got your chocolate in the mold, you’re just going to bang it on the table. This is going to help remove air bubbles and spread your chocolate out. And, if you need to, you add another little dollop into any areas and just spread the chocolate into the mold. Alright, now our bars have chilled and have set in the mold, so we’re going to go ahead and flip them over, and pop them out. You can help release them by pressing gently on the bottom of the mold, and you can see the chocolate pull back. Fantastic! Here’s your lemon pepper dark chocolate bar. Enjoy!

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