I’m betting you get some “wow, that’s so pretty!” with a few “ohh, these are good” tossed in. If you make this recipe, tell me in the comments! I’d love to hear how it turned out. – Crustless Banana Cream Pie Cups (one of my most popular recipes!) Still in need of some dessert ideas? Try these on for size: It is definitely possible to make this recipe in one day, but if you’re making it for a specific gathering I would suggest candying the lemons the night before, then dipping them in chocolate in the morning and setting them in the fridge until you’re ready put them out. – The prep and cook time on this recipe do not include the time needed for the candied lemon to cool, or the lemon and chocolate to harden in the fridge. If you’re going to use glitter or luster dust, I would just lightly tap it over the chocolate so the lemon slices don’t end up looking like a disco ball that got cut in half. If you use something like sprinkles, you would use less since they are more dense. I measured out about a quarter cup, then crumbled them up a bit to make them smaller. – When making this recipe I used edible rose petal pieces that I bought on Amazon. Or you could also lick it out of the bowl as part of your lunch. Put whatever you have on hand onto it (dried fruit pieces, chopped up nuts, dark or milk chocolate chips, etc). If you’re unsure what to do with the remaining chocolate, just take a flat plate or dish, line it with parchment, and spread the chocolate with a spatula to make a small piece of chocolate bark. You’d basically have to mop the bowl with the lemon and that’d be a pain. – You will have leftover chocolate after dipping the lemon, because it’d be too hard to only have just enough for dipping once you got to the last lemon slices. But slower, with less splashing and much less chlorine. I found that kind of gliding them in on their side works best – sort of like how someone dives into a pool. This prohibits them being just dunked straight down into the chocolate.
– Unless you put the white chocolate in a tall drinking glass, which I guess you could do but it seems weird, you’ll probably be dipping them into a somewhat flat bowl. Or you can use it in my Sparkling Citrus Mocktail recipe. After you’re done with this step, KEEP THE SYRUP! It’s great for other uses, like pouring onto pancakes or over a pound cake. – I used this recipe as guidance for candying the lemon, but found that it needed a longer cooking time to achieve the look I wanted. So I went a different direction and dipped the candied lemon in the chocolate and that was it.
As in, someone had a ham sandwich and pointed out “hey, that bark is the same color as my meat!” That was depressing, and the end of that experiment. However the lemon slices didn’t break apart well with the chocolate and my coloring made the bark look like ham. Kind of a cross between this Sunset Bark and this Mother’s Day Chocolate Bark (which are both gorgeous recipes and would be lovely). When first testing this recipe, I attempted to make a version of my Cranberry Orange Dark Chocolate Bark, but with candied lemon slices, rose petals and food coloring for the chocolate. If you have some guests you want to impress, put these White Chocolate Candied Lemon Slices in front of them. Not only do they look gorgeous, but they are just the right amount of sweet and tart at the same time.
Chocolatier 3 candied rose petals plus#
Plus they’re gluten free! Impress your friends and relatives with this recipe at your next gathering. The lemons are candied in a sugar syrup, then dipped in melted white chocolate and have edible rose petals as a garnish. These White Chocolate Candied Lemon Slices are almost too pretty to eat – except you’d be missing out if you passed on this dessert.