Somewhere in Sydney, someone is enjoying MY Lindt Fleur de Sel Chocolate. Somewhere between the cinema and Trissalicious' building I lost my Lindt goodie bag. I had it when I left the cinema (I loved Alice In Wonderland in 3D by the way) but I didn't have it when I got into Trissa's car. Peter jumped out and checked the roof of the car, we stopped and checked the lifts. But nope, no chocolate.
Now it's not like I didn't have enough chocolate. I had plenty of Lindt bunnies, big and small, eggs...big and small.........and some filled with peanut butter. My boys fell in love with Reece's Pieces on a visit to the US when they were little kids, Those Lindt peanut butter eggs were gone before you could say Happy Easter.
I had plans for that Fleur de Sel. Plans that involved lemon, tequila and chocolate. Yes, I planned on soaking lemon slices in tequila, candying them in sugar and dipping them in the Fleur de Sel chocolate.
Instead I woke up in my Sydney hotel room in a cold sweat when it occured to me I'd put my goodie bag down in the foyer of the building where Trissa worked, as we headed to the car park. I wanted to re organise my other bags so I didn't drop my dark chocolate egg engraved by Thomas.
Oh no, what if the security guard comes across it .....and thinks it's a bomb........ and they evacuate the building....... and blow up my bag of chocolate. I think not. I suspect he saw the bag, smelt the chocolate and thought all his Easters had come at once. I bet he took it home to his partner........ and got lucky. This Fleur de Sel Chocolate is that good.
With no Fleur de Sel I figured I could use the bar of Lindt Ginger chocolate in my cupboard. So I drank the Tequila, then candied the lemons and dipped them in the Ginger Chocolate.
How to candy lemons. I used Jen's method.
Wash and slice 2 unwaxed lemons into thin slices.
Blanch in boiling water for 1 minute.
Dissolve 2 cups of sugar and 1 cup of water in a saucepan and bring to a simmer.
Add lemon slices and simmer for 1 hour. Mine went a little over and started to caramalise....I should have stopped at one tequila.
Remove from the hot sugar syrup and drain on a rack for 24 hours.
Break a bar of chocolate into squares and melt in a bowl placed over hot water.