Double Chocolate Citrus Segments

I wanted to try something else from my Something Sweet magazine, but more chocolate-y because I haven't done something like that I feel since 'My Chocolate Workshop Experience' so I put some of that experience into these chocolate segments. I have used a mould that I received from Something Sweet, you could use other moulds, but use the same method. Hope you enjoy! Happy Baking!

Ingredients:

Lemon Segments:
25g white chocolate
1/2 tsp finely grated lemon zest
75g milk chocolate

Lime Segments:
25g white chocolate
1/2 tsp finely grated lime zest
75g milk chocolate

Method:

1. Melt the white chocolate for the lime segments in a heatproof bowl, over a saucepan of simmering water. Remove the bowl from the heat just before all the chocolate has melted. Continue to stir until all the chocolate has been turned to liquid.

2. Stir in the lime zest into the white chocolate until evenly mixed. With a small flat paintbrush, paint a thin layer of lime flavoured chocolate onto the flesh section of the lime mould (or the bottom of your mould). Place in the fridge for a few minutes until the chocolate has set.

3. Break two thirds of the milk chocolate (for the lime segments) in a heat proof bowl, over a saucepan of simmering water. Heat until all has melted, take off the heat and add the rest of the chocolate, like you did with the white chocolate and stir until liquefied, cool until room temperature.

4. Spoon a little of the milk chocolate into the moulds on top of the set white chocolate. Level out the chocolate by tapping the mould on a work surface. Scrape off any excess chocolate with a pallet knife. Set in a cool dry place. (I set mine in the fridge and that was absolutely fine.)

5. Turn out the lime segments once set and place in the fridge until you want to have them. Repeat all the steps, but using lemon zest and the lemon ingredients.

These will keep for a week in the fridge wrapped up with baking parchment or a little box. Happy Baking, Beth xx

Categories: Chocolate, Citrus