Try to make these chocolate and lemon bonbons at home

lemon chocolates

This is one of the 25 recipes for Venezuelan chocolates by the chocolatier chef María Fernanda Di Giacobbe.


  • 150ml freshly squeezed lemon juice and lemon zest
  • 300 ml of milk cream
  • 60 grams of glucose
  • 650 grams of milk couverture 41% Mahogany from Chocolates El Rey
  • 60 grams of coverage 58,5% Bucare from Chocolates El Rey.


  1. Take a mold and pour the 41% Mahogany tempered coverage and empty.
  2. Wash the lemons, remove the zest with a microplane, squeeze them and add the zest to the juice.
  3. Place the cream and glucose in a pot. Heat until brought to a boil.
  4. Pour the cream slowly over the 41% Mahogany and 58,5% Bucare couvertures and mix by hand until a homogeneous mixture is obtained.
  5. Boil the lemon juice with the zest for 3 minutes, add to the mixture and bring to a temperature of 32°C.
  6. Introduce the mixture in a bag, fill the cavities of the mold, shake and cover with the 41% tempered mahogany coating.
  7. Rest for a minimum of 45 minutes and unmold.

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