Using a lemon/other fruit curd as a chocolate filling

[Shel_B]

Is there some simple way to enrobe lemon curd in chocolate?  Perhaps by freezing the curd first?  Could it easily be wrapped in a ganache?  Maybe injected into balls of ganache?  Thanks!

[pastrygirl]

Add enough white chocolate or cocoa butter to make it solid enough to cut and handle. 

[Tri2Cook]

  On 2/23/2017 at 10:35 PM, pastrygirl said:

Add enough white chocolate or cocoa butter to make it solid enough to cut and handle. 

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You can also use a blend of gelatin and agar. It makes it firm enough to cut and move to a plate, even at room temp, and doesn't mess with the mouthfeel too much if you get it right. I've never tried enrobing it though. If I were inclined to try, I'd probably prefer to spray it... but I wouldn't be inclined to try, I'd just shell mold it. Regardless, I would think you would need the chocolate to be well thinned with cocoa butter if you were going to try dipping or even just pouring it over. It's still pretty delicate even when bolstered with something unless you add so much it's not really recognizable as a curd anymore.

[Kerry Beal]

Pipe it into preformed truffle balls or cups and seal with tempered chocolate. Don't store for long before consuming.

 

Enrobing frozen stuff never ends well without special equipment.

[Tri2Cook]

  On 2/23/2017 at 11:16 PM, Kerry Beal said:

Pipe it into preformed truffle balls or cups and seal with tempered chocolate.

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That's pretty much all I wanted to say but I felt fairly certain it wouldn't end well if I did.

[Kerry Beal]

  On 2/23/2017 at 11:28 PM, Tri2Cook said:

That's pretty much all I wanted to say but I felt fairly certain it wouldn't end well if I did.

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Yes indeed - we have had previous experience, haven't we?

[Shel_B]

Thanks to everyone who jumped in with a suggestion.  Much appreciated.