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1
Line a baking sheet with waxed paper.
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2
Place a 4 1/2 by 8-inch flan form in the center of the baking sheet.
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3
Or line a 5 by 9-inch loaf pan with waxed paper, letting it extend over the sides.
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4
Place 8 ounces of the chocolate into a 2-quart mixing bowl.
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5
In a small saucepan over medium heat, bring the cream to a boil.
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6
Pour the cream into the bowl with the chocolate and let stand for 1 minute.
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7
Stir the mixture together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
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8
Finely grate the lemon zest into the chocolate mixture and stir to blend well.
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9
Pour the mixture into the flan form or the loaf pan, cover the top loosely with waxed paper, then tightly cover with plastic wrap.
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10
Refrigerate until firm (about 3 hours).
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11
Line a baking sheet with parchment or waxed paper.
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12
Dip a chefs knife into hot water and dry it, then cut around the edges of the flan form and gently lift it off the chocolate.
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13
Or use the waxed paper to lift the chocolate out of the loaf pan, then carefully peel away the waxed paper.
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14
Again dip the knife into hot water and dry it, then cut the chocolate into sixteen 1/2 by 4 1/2-inch slices.
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15
Cut each slice in thirds to form 1/2 by 1 1/2-inch bars.
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16
Transfer the bars to the lined baking sheet, cover loosely with waxed paper, then tightly with plastic wrap.
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17
Chill in the freezer for 2 hours.
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18
Remove the chocolate bars from the freezer and bring to room temperature.
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19
Line another baking sheet with parchment or waxed paper.
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20
Melt and temper the remaining 12 ounces chocolate (see pages 2530).
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21
Using a fork or dipping tool, dip a bar into the chocolate and shake off the excess chocolate as it is lifted out.
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22
Let the bar gently slide off the fork onto the baking sheet.
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23
Touch the top of the bar with the tines of the fork to make a design.
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24
When all the bars are dipped, let them set up at room temperature, or chill in the refrigerator for 15 minutes.
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25
Place each bar in a paper candy cup.
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26
Store the bars between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months.
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27
They are best served at room temperature.
