Liquor filled chocolates with a sugar lining.

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Liquor filled chocolates with a sugar lining.

Postby mikeschn » Fri Jul 16, 2010 6:22 pm

Does anyone have any experience with liquor filled chocolates? Especially the ones with the sugar filled lining? I'd like to do a brandy filled chocolate.

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I need a recipe... maybe even a how to tutorial... maybe even a you-tube video... maybe even a live demonstration.... but I'd settle for a really good recipe! :lol:

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Postby dakotamouse » Fri Jul 16, 2010 8:02 pm

well........eventually I found this....
http://www.instructables.com/id/How-to-Make-Chocolate-Liquor-Cordials



I say eventually cause it's easy to get distracted on that site. I now know how make a ring out of a pre 1964 quarter.
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Postby mikeschn » Fri Jul 16, 2010 9:05 pm

Okay,

I'm using that recipe now...

I'll let you know what happens tomorrow... right now I am tip toeing thru the house... so I don't shake those candies and break the shells...

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Postby mikeschn » Sat Jul 17, 2010 5:33 pm

First try was a flop...

The liquid that I poured into the mold turned into a sugar cube, solid all the way through. :cry:

Now I am in trouble shooting mode. :thinking:

Is there a you-tube movie of how this stuff is done?

Mike...
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Postby Kurt (Indiana) » Sat Jul 17, 2010 5:40 pm

That looks really good. My boss used to get several boxes of liquor filled chocolate covered cherries at Christmas. These came from our customers in the Kentucky Bourbon bottling locations.

By 11:00am we were pretty happy. :?
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Postby bravebluemice » Sun Sep 26, 2010 4:32 pm

Too hot, Boss.

A cheap candy thermometer is sometimes too slow to keep up with the temperature rise in the boil.

Try a degree or so cooler.

Candy is one of the hardest and most frustrating things to make because of the sensitivity of the sugar bonds.

Good luck, though... I might try to make some of these.
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