With May already here, let’s bring some freshness to chocolate and take it to the next level: it is time to (re)discover the amazing combo lemon-white chocolate!
In my diet, chocolate is a must. I could NOT live without chocolate, and I am not even ashamed of my addiction, as long as my standards of choosing a chocolate of good quality stay very high. However, with the warmer months on the arisen, I admit that my taste evolves a bit and I would rather go for a white chocolate instead of a dark one (which is more suitable to somber, cold and rainy days…).
A few weeks ago, I got the opportunity to try some white chocolate bark with lemon and the taste totally blew me away. The marriage lemon-white chocolate brings some freshness and delicate flavor to the whole bite. I tried white chocolate with lime (instead of lemon) before, in my Two-tone chocolate tartlets with lime zests, and it was equally amazing.
This time, as I was going for a walk and pondering over these two recipes, I figured that I should create a new recipe involving white chocolate and citrus. It should be both sweet and refreshing, with a crispy texture as well. Then I thought about Speculoos biscuits and crispy brown sugar (like the demerara sugar). Oh yes, I had to try, it sounded perfect to me!
This past winter, I posted a chocolate bark recipe on the blog (cranberry pistachio chocolate bark – have you tried it yet?) and I was stunned by the simplicity of this recipe. If you are not a baking person or feel too lazy to bake when you receive people for coffee, simply prepare a batch of chocolate bark with topping of your choice. It brings a lovely homemade sweet touch to your coffee break.
And if you want to be a little bit more sophisticated (but still keep it simple), serve this white chocolate bark with lemon and speculoos along with some fresh strawberries and you will get a lovely dessert with a twist!
- 20 oz (560g) white chocolate, of very good quality
- ⅓ cup Speculoos biscuits, crushed
- Zests of 2 lemons, untreated
- 2 tbsp light brown sugar with large golden crystals
- Line a large baking tray with parchment paper or silicone baking mat.
- Melt the white chocolate in a water bath or in the microwave. If you choose this second option, stir well every 20-second increments to prevent the chocolate from burning.
- Spread the melted white chocolate into an even layer on top of the prepared baking sheet.
- Top the whole surface with crushed Speculoos biscuits (with bigger and smaller bites), cover with fresh grated lemon zests and sprinkle some light brown sugar on top.
- Chill until set, about 20 minutes. Break into pieces or cut with a sharp knife. Keep the bark in the refrigerator, covered, for up to 7 days.