When trying to cap my lemon curd bonbons the chocolate would not set up/seal?Any help is appreciated. Wondering if consistency of curd is not firm enough? Maybe the water portion in it from the fresh lemon Juice?
Lemon curd does not set the way that ganache does. The fat in ganache (cocoa butter) crystalizes, and this is how ganache sets. But lemon curd is a type of gel made from the (denatured) proteins in the egg yolk, and the phospholipids in the yolk also help emulsify the curd. It is a very different mechanism, and they are not going to have the same consistency.
Typically, bonbons (aka pralines) are made with a ganache center or some other center that does not need to be refrigerated so it is shelf stable. If you're actually making lemon curd, that is probably not the best idea for a bonbon as it needs to be kept refrigerated. You might make a lemon filling that is not curd. Sugar is highly hygroscopic and hydrophilic, and the high amount of sugar in bonbon fillings typically is designed to prevent bacterial growth when stored at room temperature. (Sugar greatly lowers the Aw.)