Silky milk chocolate meets bright Meyer lemon in this luscious ganache, balancing rich sweetness with a hint of citrusy vibrance.

Instructions

Yields 2 cups

Prep time: 2 hours

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Scald lemon juice, cream and glucose. Infuse zest for 10 minutes. Strain.

Re-heat cream, if cool, to melt chocolate. Emulsify cream into chocolate; pour about a third at a time into chocolate and stir with a spatula.

When chocolate is at 104 degrees Fahrenheit, add butter a small amount at a time with a hand blender or by hand.

Ensure butter is incorporated before adding additional butter. Pipe into molds and rest overnight.