Were you a fan of our Lemon and Poppy Seed Cupcakes? Well, if so then it’s your lucky day as we’ve decided to convert it into a chocolate recipe. Don’t say we don’t spoil you!
The real beauty of these flavours comes from the zestiness of the lemon, which cuts through the sweetness of the chocolate, providing a refreshing aftertaste. The poppy seeds are once again not just a treat for the eyes, but add texture and provide a satisfying crack when you bite into them. Who said seeds are just for bread?
Ingredients
375g white chocolate
13 drops of lemon cooking essential oil
Small handful of poppy seeds
Method
The first trick is to temper the white chocolate. Tempering is the way you treat chocolate to ensure it has a glossy finish and breaks when you snap it. To do so, you’ll need to add the chocolate to a pan and heat it to 29 degrees until all of the chocolate has melted down. Set it to one side and let it cool until crystals begin to appear. Once they have began to form, return the chocolate to the pan and reheat it to 29 degrees.
Next add the 13 drops of lemon oil and stir them thoroughly into the liquid chocolate. When you think the lemon oil is fully mixed in, cover a tray with parchment paper and pour the melted chocolate onto this, creating a slab. Spread evenly with a spatula in order to cover most of the tray.
Finally, sprinkle the poppy seeds as quick as you can before the chocolate starts setting up and then leave it to dry a room temperature for a couple hours before breaking into small pieces and serving.
This is a chocolate treat for all occasions, from corporate events to hen parties. We think you’ll find the wacky flavour combination a surprisingly tasty spin on white chocolate, making it very difficult not to reach for one more piece!
[Images provided by Puces Pop Cupcakes: Spring 2014 Edition]
