I’m a citrus fiend, and yuzu is my favorite citrus fruit of all. Yuzu is a Japanese citrus about the size of a small grapefruit. It’s intensely aromatic and flowery–basically the best lemony flavor imaginable, with a floral undertone. Amazing.
I knew I wanted to make a yuzu chocolate, but how best to showcase its complex flavor? Pairing yuzu and dark chocolate is nice, but some of yuzu’s fabulous subtleties get lost in the darkness. Serendipitously, I’d just received a shipment of organic, fair-trade fresh cocoa butter from my chocolate distributor. Why not a white chocolate yuzu cream? Why not, indeed. Vegan, of course! Made from scratch, naturally.
So here we are: sweet-tart, creamy but not cloying, and smooth, smooth, smooth, with a thin 60% chocolate shell and yuzu-infused white chocolate interior.
These yuzu creams are best fresh. Refrigerate upon arrival, but let them come to room temperature before eating. Enjoy within one to two weeks.
Ingredients: Organic coconut milk (coconut milk, guar gum [a natural emulsifier]), organic coconut butter, organic and fair trade dark chocolate (cocoa paste, cocoa butter, non bone-char sugar, soy lecithin, vanilla), organic confectioner's sugar (contains organic cornstarch), yuzu juice, vanilla, sea salt.