Chocolate Dipped Candied Lemon Slices
The tangy edge of lemon slices is tamed with a simple syrup, and then dipped in dark chocolate for a treat that’s a feast for both the eyes and the taste buds. It’s not difficult to make, and doesn’t require any special ingredients, making it the perfect anytime treat, with enough appeal to spare for holiday buffet tables.
- 10 small lemons
- 2 cups sugar
- 2 cups water
- 2 vanilla beans
- 8 ounces semi-sweet chocolate
- 1 teaspoon culinary grade lavender ground
- 2 teaspoons sea salt
- Cut the lemons into thin slices, and remove the seeds.
- Add the sugar and water to a large skillet and bring to a boil, stirring until the sugar is dissolved.
- When the liquid is clear, add the lemon slices to the pan, and turn down to a medium low setting. Simmer for about 1 hour, until the rind is translucent.
- Remove the lemon slices from the syrup carefully with tongs, and arrange on a baking sheet lined with parchment paper to cool to room temperature. At this point, you can let them dry at room temperature over night if you like them a little crisper than chewy.
- When you are ready, fill a medium saucepan about halfway with water and bring to a boil.
- Place the semi-sweet chocolate in a medium sized bowl, and place the bowl in the boiling water to melt. Stir minimally.
- When the chocolate is melted, remove from the heat, and dip the lemon slices halfway into the chocolate.
- Return to the parchment paper and refrigerate so the chocolate can dry and harden.
- You can store them in a covered container up to two weeks.
- After dipping the lemon slices in chocolate, place them on a baking sheet lined with parchment paper.
- Sprinkle with lavender or sea salt evenly over the slices.
- Allow to cool.
NOTE: The one thing you will need for this is a little time and patience.
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