Making Perugina Chocolates At Home

On Wednesday, I shared my experience at the Perugina Scuola del Cioccolato, Italy’s foremost chocolatier in Perugia, Umbria. Now I want to share how you can make Cioccolatino al Limoncello at home!

Angie Orth at Perugina Casa di Ciocolata

I should warn you though that while I might make it look easy, what with my ace apron-wearing technique and photographic appearance of knowing how to appropriately stir, I had a whole lot of assistance from the head chef. If he hadn’t been there, I might’ve ended up in a heap on the floor eating semi-burned/semi-melted chocolate with my hands. Fair warning!

What you need*

  • 35g           Cream 
  • 120g        Perugina white chocolate 
  • 20g          Butter 
  • 20g          Limoncello liqueur
  • Grated lemon peel 
  • Bowls full of Perugina dark chocolate
GANACHE
Boil the cream with the lemon peel. Stir in grated white chocolate. Add the butter and finally the liqueur

Cool mixture to 28 degrees Celcius.

CANDIES

Heat the dark chocolate and pour into moulds to make a hard shell. Using a pastry bag, fill with lemon white chocolate ganache and finish with a smooth flourish of dark chocolate on top.

Pop the moulds in the refrigerator for 10 minutes and voila! You are practically an Italian Willy Wonka!

The finished product. NOMNOMNOM

The finished product. NOMNOMNOM

*Unfortunately everything’s in grams instead of ounces. I figure if I can translate the recipe from Italian, you can find a conversion chart for the measurements!  

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