Liquor filled chocolates intimidating, difficult or confusing to make? Not really.
Liquor filled chocolates can be made in a variety of ways and the method I describe here is certainly my favorite. It is my preferred process for a variety of reasons but mainly it is a texture issue. Most often Liquor filled chocolates are made with a crystallized sugar crust which I find, gives a poor and unpleasant mouth experience. In chocolates I like all types of crisp textures (Nougatine, nuts, toffee, caramel etc) however; it is crystallized sugar which I find to be completely incompatible with chocolate.
The one advantage that liquor filled chocolate with a starch made crystallized sugar crust have is that they have a long shelf life. Much longer compared to the ones I feature here. The reason for this is that a starch made crystallized sugar crust prevents the liquor syrup from getting in contact with the chocolate. Without this crust the liquor syrup weakens the chocolate shell and therefore these types of chocolates need to be consumed within a few days up to one week. However one of the gains with this method, is that the syrup does not have to contain the same (high) sugar concentration to ensure that proper crystallization will take place. Consequently these liquor filled chocolates offer a wider array of liquors which can be used. Time wise this method allows for making liquor filled chocolates from start to finish within an hour.
Getting It All Together!
You can make the chocolate shells and liquor syrup days in advance. Keep both in a cool environment but not a refrigerator. Ensure you have confectionery fondant on hand to seal the chocolates.
Liquor filled chocolates
Yield: 90
| 8 oz | (8 oz) | Water | 240 g |
| 1 ½ Cup + 2 Tbsp | (13 oz) | Extra fine granulated sugar | 390 g |
| 1 Cup | ( 8 oz) | Grand Marnier or other liquor | 240 g |
| As needed | (A/S) | Candied Orange peel (Optional) | A/N |
| 4 Tablespoons | (2 oz) | Unsalted butter, soft | 60 g |
| 4 Tablespoons | (2 oz) | Confectionery Fondant | 60 g |
- Prepare chocolate shells in molds which will provide a stable vessel. (Do not use molds with a rounded top). Set aside.
- Bring water and sugar to a boil and boil for a full minute. Let cool to room temperature.
- Measure 8 oz (240 g) of the cooled syrup (set remaining amount aside). Add an equal amount of Grand Marnier to the measured syrup.
- Place a piece of candied orange peel in each chocolate cup. If using a very small piece chances are that the peel will float to the surface. Use a small amount of crystallized chocolate to “Adhere” the candied peel in the cup and thus prevent floating.
- Fill the cups with the liquor syrup ensuring no dripping on the edges.
- Cream the butter with the fondant and warm the mixture to make it very runny.
- Pipe a thin layer of the mixture onto the syrup which will automatically flout to the surface. Allow to firm at room temperature-this will only take minutes.
- Seal the chocolates with a small amount of chocolate thinned with the addition of 15% of grapeseed oil.
- The chocolates do not need to be refrigerated.
Thank you for visiting my pastry blog on how to make liquor filled chocolates.
I need to try these, just like you I also do not like the crunchy sugar crust on the other type of liquor chocolates. Your pastry blog is the best, thank you for sharing your knowledge.
Thank you SO much for sharing this technique! I have been making wine-filled chocolates and I’m not a fan of the sugar crust either, so I had been keeping them frozen until they were just about to be eaten. What a pain! Now I just need to get a mold with flat tops! Thank you again!!!
Great idea on these chocolates, can’t wait to try.
Thank you very much!
These look tantalizing indeed:)
I like to dabble in making my own chocolates…therefore, thank you for these extra tips as well as inspiration ;o)
Flavourful wishes,
Claudia
They were fabulous! I loved that they didn’t have the crunch sugar crust! I will add them to my menu!
Thank you for this. I will be giving this a test run as I would like to take these as a party favor at the next event i attend. I have one question that I am not 100% understanding.
chocolate thinned with the addition of 15% of grapeseed oil, I don’t see the oil in the ingredients. How much is added to thin the chocolate, is this step necessary? If so, why (for educational purposes for myself)
Hi,
Sorry I made it a bit confusing.
The oil is added to the chocolate to make it more fluid and to obtain a smoother finish on the top.
So what we’ll do is the following. Take about 2 Tablespoon ( 30 gram) of crystallized (tempered) chocolate and add 15% oil, in this case about a teaspoon or 4.5 gram. Mix the two and you will have a chocolate which is fluid and will seal the chocolates easily. In a way. you can remove this step and simply seal it with chocolate which is crystallized. The only difference will be that the final result may not look as smooth.
Thank you for the reply and explaination. Looking forward to making these. Worst case if I mess up will be tastey mistakes 🙂
When we add the alcohol to the sugar syrup, do we stir it at all?
Oh sure, when you add the alcohol to the syryp combine it until it is well blended. These liquor chocolates are pretty easy to handle!
Can I use Port or Cabernet Sauvignon in leiu of liquour. And if so, are there any steps to alter?
Thank you!!!
I have not made these with wine so I honestly do not know!
Eddy
Thanks for the great info! I would like to make these with pure liquor inside instead of syrup/liquor mix-would I hypothetically follow this recipe and just omit the syrup and replace it with pure liquor? Happy New Year!
If the liquor contains a large amount of sugar it may work. You see, the sugar syrup ensures that the chocolates are not too harsh in flavor and also that the fondant mixture will float on the liquor surface real well.
Happy New Year to you as well!
Eddy.
I make chocolates al the time and was delighted to find a recipe for liquor filled chocolates (it reminded me of Europe!!). However, the molds I used were too big, with the result when one bites into the chocolate alas, one loses ones liquor – not a pretty sight!! Can you tell me what molds you use and where I can get them.
Thanks
Patricia
Patricia,
The are standard chocolate molds (Polycarbonate) which you can obtain from professional pastry chef supply place. I would do a quick google search in your area and see what you find.
My best,
Eddy
Thanks for the great post! If I plan on making these the night before the party, can they be filled with straight liquor or will they break down too quickly/not let the fondant float? Really like the mold design you have but can’t find them. Classy!
Where can I find The recipe how to make chocolate shells?
Binca
I need some help Can i use cocoa butter instead of unsalted butter and what is the purpose of using fondant
I tried this, This technique is good.
Thank you for this great tutorial. I am making Sambuca filled chocolates for my dad’s birthday this Sunday and I am going to try to give this a whirl! I was wondering, do you need to use the orange peel? I can see how it would compliment the Grand Marnier, but I don’t think that it would be very good with the Sambuca. And, can these be frozen to lengthen the shelf life? Thanks 🙂
Hi Michelle.
Indeed the orange peel is not required.I have never frozen these so I would not know. The chocolate cups themselves without the filling can stay at room temperature for a long time.
Hi Eddy,
really lovely chocolates , was mouth watering
can you share from where you bought this mold i wanted one like this forever now.
Cheers
Hi chef,
I just read your posts and found out about the molds thanks.
I just want to ask you that I was making Fondant and did a mistake by overheating the mixture soft-crack stage, now should I add more water and re-do the process or I should discard this and start all over again?
Thanks for your help
Hi, I am on your website about making chocolate cups….When you pour the choclate into the mold is that the bottom I am seeing??? I mean when you take them out are they upside down ?? I know it may sound stupid but you have to have a hollow inside right??? Help Thanks Great site Not too mold savoy… Franny
You are correct. The chocolate cups are essentially upside down and hollow inside.
Hope this made it a bit more clear,
Cheers, Eddy
Thanks for you quick response, I’ll let you know…Franny
Hi Me again, Would you have a size on the cup, I have found other suppliers but they are not too informative on my needs, no hurry, when you get a chance, Thanks Franny
Hi Franny,
The chocolate mold I use has 24 indentions with each having a capacity of 22 g (about 2/3 oz) liquid, Hope this helps,
Eddy
THANKS IT DOES….FRANNY
Thanks for an excellently written blog with very doable recipes. Am going to be making this today for sure.
Hi Eddy Van Damme,
I have lately developed a hobby of making chocolates and found your Blog excellent. Can you also help with recipe for the Chocolate Shells. They look great in the pictures above but I am unable to make them this way.
Thanks in advance,
Priya
Hi Priya,
I will work on you request in the near future.
Thank you for visiting my site.
Best wishes,
Eddy
Hi Eddy,
I will be eagerly waiting for your answer.
Thanks,
Priya
Hey Ed,
I live in India and want to start my own bakers and chocolate shop. Can you make some suggestions on how to get started?
Thanks again!
I have the molds with the rounded tops and I want to make these in the next few days and there’s nowhere else to buy molds where I live other than online. Is it going to be a problem to use the rounded tops if you don’t punch out the shells first?
Hi, chef Eddy,
i have a question about making the chocolate shells. I have made the fondant per your recipe, using the inverted sugar that i have also learned how to make on your site, made the simple sugar, chose my liquor, but i can’t seem to be able to make the shells. I temper the chocolate beautifully (it is really shiny and it snaps and it makes me feel so proud :)), i do obtain the shell shape, but i can’t seem to be able to get them out of the molds in one piece. I have silicone molds, which i have learned, are not the ideal, so my question is really two-fold:
a) is there a way of getting the shells out of a silicone mode in one piece?
b) if i buy polycarbonate (which i’m actually planning on doing later today via ebay) molds, what is the trick of getting them out of those?
Thank you again for all the information you provide,
all the best,
Maja
Hi Maja,
I assume you have already purchased polycarbonate molds which should not give you any problem at all. Wash them using a mild detergent and rinse well. Using pure cotton balls dry them and polish well. Have your molds at room temperature (72F- 21C) or slightly higher when pouring in the tempered chocolate. (Ensure that your tempered chocolate is at it’s highest allowed temperature-DO NOT WORK WITH TEMPERED CHOCOLATE WHICH IS IN TEMPER BUT LOW IN TEMPERATURE. It can make your chocolate dull and stick) High quality couverture chocolate is what you need to use. Remmber couverture chocolate contains enough cocoa butter to give you good shrinkage so the chocolate shells will release. Once you have poured chocolate in the molds and have drained the exes place in the fridge before filling with fillings. Ensure that the filling is at room temp and not warm.
My best,
Eddy
Hi, chef Eddy,
thank you. 🙂 Yes, i have molds at home already and have already tried making the chocolates. They unmolded beautifully the first time around, when i followed your recipe, but i had some trouble getting them out when i poured some ganache in … i made the mistake you mention and poured in the ganache while it was still warm. Not gonna happen again! I couldn’t find couverture chocolate that would be also high in cocoa, so i used your method of tempering, adding 10 % of cocoa butter. I was wondering if it was better for the chocolate to be at 30 or 32C, so thank you for the warning. 🙂
My best,
Maja
I am new to the chocolate making world and a little confused about the mold. From picture 2 with solid tops to picture 3 with hollow tops. Are the molds 2 pieces where you pour the chocolate in the first mold and fill them and then place a 2nd mold inside to make a hollow cup? I am having trouble finding a store in my area with a variety of molds and want to make sure I order the proper piece of equipment. Thanks.
Hi Kevin,
Working with chocolate is difficult but like anything else you can master it with practice. If you are serious about this I would strongly suggest to purchase polycarbonate molds, they are well made and will give you the best results. Lets take a look at the sequence: On the first procedural picture you see that tempered chocolate is poured on the mold using a ladle. Picture 2 shows that the excess chocolate has been removed with a metal pastry spatula and the mold was “tapped” to remove trapped air cells. The following picture shows that the mold was turned upside down and the majority of the chocolate was being drained from the mold. (Only about a 1-2 mm layer of chocolate remains on the mold cavities). The following picture shows that the chocolate has hardened in the mold and they have been removed. Remember Kevin, for this kind of work you can only do this with couverture chocolate. I have 3 separate articles on my pastry blog relating to this difficult subject: https://chefeddy.com/2010/03/temper-or-pre-crystallize-chocolate-using-cocoa-butter/. My best, Eddy
Hello,
Thank you Chef Eddy for these great tips!.
I have been making candy for a long time and use the regular non-professional candy molds.
One tip that might help those with these kinds of molds is to use an artists paint brush to brush the chocolate up the insides of the mold, put in fridg, paint again, fridge again. then fill with liquor mix.
Do you think this might help?
Happy Holiday!
Blessings!
Dear Chef,
I finally got it right and made the chocs. I would like to know how to make chocolates similar to the After 8 Mint Chocolates. Could you please help me.
Warm Regards
Felix
Hi Felix,
Yes I can. Check out the article coming next week!
My best,
Eddy.
i like the taste profile of the candied orange with the Grand Marnier. i think when i make these i want to try Frangelico with a bit of hazelnut. Yum. my mouth is watering just thinking about it.
Thank you for these tips! I was looking for some help and ideas for exactly this and then realized it in your blog! I appreciate it very much as well as your further explantion above on Sept 27, 2010 plus your link to the confectionary fondant. Thank you for keeping this on your blog!! Anita
Hi,
Just wondering why the molds have to be flat on that bottom? If I have round molds that I paint with chocolate (ie they are not hollow “upside down” molds) can I still use this method? Pour the liquor in, seal with fondant/butter and then chocolate, then unmold the chocolates after everything is hardened?
I would like to know where to purchase this style of chocolate cup mold that is featured in this article.
I’ve always wanted to learn how to make liquor filled chocolates. I’ve tasted it once about a year ago and found it incredibly interesting. I believed that the process would be quite difficult but after reading your blog on the topic, I found that it is not as intimidating as I thought. Thanks Chef!