Chocolate candies with ganache

Chop 220 grams of dark chocolate. Heat the cream in a saucepan until boiling. Pour the cream over the chocolate and add 15 grams of butter.

Mix until homogeneous. If there are lumps in the chocolate, slightly heat the cream, add it, and stir until smooth and shiny. Add rum. Cover the ganache with film and leave it in the fridge for 8 hours.

Lemon ganache. Melt milk chocolate in a water bath. Add 15 grams of butter.

Bring the juice of half a lemon to a boil.

Pour lemon juice into melted chocolate. Bring the ganache to a smooth consistency. Cover the ganache with plastic wrap and leave it in the fridge for 8 hours.

Break 200 grams of dark chocolate. Heat in a water bath to 45 degrees. Stir constantly.

Melted chocolate should be cooled in ice water. Place the bowl with melted chocolate in the water for 5 seconds and then remove it. This way, bring the temperature of the chocolate to 26 degrees; in other words, the chocolate is tempered.

Prepare molds for pouring chocolate. Place the mold on parchment.

Heat the chocolate again in a water bath to 31 degrees. Immediately pour it into the mold. Tap the mold to remove air. Invert the mold and drain excess chocolate onto parchment. A thin layer of chocolate will remain on the walls of the mold. Place the mold in the refrigerator for 10 minutes.

Pipe the chocolate ganache onto parchment in small portions. Pipe the lemon ganache into capsule molds. Place back in the refrigerator for 2 minutes.

Dip the chocolate ganache in melted chocolate, then in cocoa. Seal the capsules with lemon ganache in chocolate.