Ingredients

• 10 ounces cream
• 1 ounce glucose
• 1/4 teaspoon cayenne pepper
• 12 ounces dark chocolate, chopped
• 2 ounces butter, room temperature
• 1/2 recipe Lemon Jelly, recipe follows
• 30 chocolate shells
• Melted dark chocolate, for sealing
• 1/2 ounce pectin
• 23 ounces sugar
• 20 ounces lemon juice
• 2 ounces glucose
• 1/4 ounce citric acid

Instructions

1. In a medium saucepan, bring the cream, glucose, and cayenne to a boil. Pour over the dark chocolate. Stir until emulsified. Add the butter. Allow to cool to 80 degrees F. Place in a pastry bag.
2. Pipe a small amount of the cold Lemon Jelly into a chocolate shell. Pipe the ganache over the jelly. Allow to set overnight in a cool place.
3. Seal the ganache with melted dark chocolate. Refrigerate for 10 minutes, then turn out of the mold.
4. Mix the pectin with the sugar. In a medium saucepan, bring the lemon juice to a boil. Add the sugar and pectin mixture. Add the glucose. Boil to 225 degrees F. Remove from the heat and add the citric acid. Allow to cool, and then refrigerate.