Tuesday, December 16, 2014

Key Lime Chocolates

chocolate paired with creamy Key Lime -
what a perfect flavor combination for 
chocolates.  There is just something
about tart lime and chocolate!

Mrs. Claus included these on the menu
last year and this year at her chocolate
dipping factory.

(By the way, I have to thank Linda at
Life and Linda
for surprising me with that sassy
Mrs. Claus picture on my header.  What a
fun surprise to open my blog and see that!!)

This is one of our favorites
Key Lime Chocolates.

They are fashioned after
one of our favorites at
Condies, where I
had the chance to go and dip
a couple of years ago.  See that post here.

These I shaped into more of a flat 
patty and then decorated with some
chocolate jimmies and Christmas candy

Mrs. Claus has been dipping chocolates
here at Purple Chocolat Home for 34
years now!!!  Wow, that's a lot of ten pound
blocks of chocolate that we have gone through.
Click here to learn how to melt, temper and dip

Key Lime Centers

1 1/3 C. water
1/3 C. light Karo syrup
1/4 C. butter
4 C. sugar
1/4 tsp cream of tartar
1/8 tsp salt
1/3 C. marshmallow cream
1/4 tsp. citric acid
Green food color
6 drops lime oil
4 drops lemon oil

In a heavy 4-5 quart saucepan place the
water, Karo, butter, sugar, cream of tartar
 and salt.  Place over high heat and bring to a
boil stirring constantly.  When the syrup reaches
a boil, wash down the sides of the pan with wet
pastry brush.  You want to make sure there are
no undissolved sugar crystals left on the side
of the pan or the mixture will crystalize and
be grainy rather than smooth.

While the mixture boils, bring a small
saucepan half full of water to a rolling
boil and test your candy thermometer.
Your altitude can affect the temperature
that water boils at.  Water should boil
at 212 and here in the mountain west
mine boils at 200 so I have to subtract
12 degrees off any recipe.

Boil to 239 degrees and then pour into
a 9x13 inch pan without stirring or
scraping out the pan.  Without moving
the pan too much place it in the fridge
for about 15-20 minutes or until the
bottom of the pan is just barely warm.

Begin stirring with a wooden spoon, just
making sure to move it around.  After about
10 minutes of stirring, stir in the marshmallow
cream and citric acid.

It will
take between 20-40 minutes of stirring
until the mixture thickens and becomes
like a thick frosting.  When it becomes 
thick, knead in the food coloring and 
flavoring oils.  

Form into patties and place on a 
parchment covered cookie sheet.  

Prepare your chocolate for dipping
and then dip the centers.  Top with 
jimmies and decorating sprinkles
when the chocolate is still wet.

These will keep for several weeks.
You can also cover them tightly 
and refrigerate.

They ripen or get creamier with time.

We always make a variety of
chocolates.  I like to make the centers the day
before and then dip and dip and dip!

We dipped a few really
quickly as my missionary son, Chase
asked for the Almond Rum Balls
and since they were going to Korea,
we had to get going.  The little ones stopped
by after school.  This is little Jacquelyn
who has grown up so much.

The smell of melted chocolate fills
the house - fantastic!

Yum, bet these won't last long
around here!

Thanks for sharing in all of the
Christmas joy and fun at 
Purple Chocolat Home.

I will be posting these with


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. Jacqueline, You are a cook extraordinaire! These look fantastic. Enjoy! Merry Christmas!

  2. Oh MY! Maam J!

    Looks too inviting this can be my fall, §:-)

    Happy Holidays to you and yours.

    Greetings from D´Box,

  3. Your namesake has grown up so much!
    She IS like you:)

  4. Looks delicious. I bet these chocolates will not last very long either!!

  5. Sounds like a fun flavor combo Jacqueline! No doubt they don't last long:@)

  6. I love the citrus and chocolate together! These are as pretty as they are delicious. :)

  7. Lovely presentation and an interesting flavor combo. Don't know why lime and chocolate never occurred to me. I would love to try these!

  8. Thank you Jackie for the call out on the addition of your fun Santa look and tree. These chocolate and lime candies are so unique and different. I never would have thought to put them together. Looks like so much fun making these sweets. Your little namesake is darling. xo

  9. That is a lot of chocolate dipping but you are a pro at it. No wonder your family makes requests :) These lime-filled candies sound delicious and so pretty in that lovely assortment of candies.

  10. We love Key Lime everything! I think I'll make these for our Key West dinner we are hosting in March. You are quite the chocolatier!


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