Lemon Inspiration

After carving up a large bag of plump organic lemons for candied peel, I have a whole whack of sour going on in my senses.  Constantly on the lookout for new ways to fill a chocolate, I start thinking about all that sour and pairing it with some sweetness for a perfect sweet and sour balance.  The result is a lovely new ganache called Lemon Tart, that is reminiscent of those lemon squares with the shortbread crust (without the shortbread crust of course).   Now to figure out which chocolate to enrobe it in – I’m thinking 56% will work, but of course, I’ll have to try them all.  Ahhh, the suffering I must endure 🙂

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