Liquor Filled Chocolates

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 madecrystallized 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.

Liquor filled chocolatesYield: 908 oz (8 oz) Water 240 g1 ½ Cup + 2 Tbsp (13 oz) Extra fine granulated

sugar390 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

1. Prepare chocolate shells in molds which will provide a stable vessel. (Do not use molds with a rounded top). Set aside.

2. Bring water and sugar to a boil and boil for a full minute. Let cool to room temperature.

3. Measure 8 oz (240 g) of the cooled syrup (set remaining amount aside). Add an equal amount of Grand Marnier to the measured syrup.

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4. 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.

5. Fill the cups with the liquor syrup ensuring no dripping on the edges.

6. Cream the butter with the fondant and warm the mixture to make it very runny.

7. 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.

8. Seal the chocolates with a small amount of chocolate thinned with the addition of 15% of grapeseed oil.

9. The chocolates do not need to be refrigerated.

FondantThere several types of fondant used in a pastry shop.

1. Pastry also known as poured fondant.2. Confectionery or confiserie fondant. (Can also be used as poured

fondant)3. Rolled fondant.

Pastry and confectionery fondant are nearly identical when observed with the naked eye and for many uses they are interchangeable. The main difference is that confectionary fondant is prepared using cream of tartar and pastry fondant is not. Cream of tartar produces a fondant which is ideal to use when tender interiors of chocolates are desired. The function of cream of tartar is to partially invert the sugar syrup, this will prevent the fondant to become very hard. If too much cream of tartar is used the fondant will be very soft, even runny.

Confectionery fondant may be prepared with glucose or corn syrup but it can successfully be made without. Provided the proper cooking technique is observed and care is made, to use sugar, with has no traces of impurities which will crystallize the syrup. Corn syrup or glucose is used in fondant to prevent unwanted crystallization and aid the inverting process. (Pastry fondant is usually prepared with a higher amount of glucose if compared to confectionery fondant.)

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However a growing amount of the population refuses to consume products containing corn syrup. Certainly fondant is a crystallized sugar mass but it needs to be crystallized at the right time to obtain a smooth and perfect fondant.

This type of confectionery fondant can be used for many applications. Tint it green with Matcha (green tea powder) and use it for coating a Matcha flavored cream filled éclair. For a traditional éclair mix pure melted cocoa mass with fondant to obtain chocolate fondant. Fondant can also be used to coat the surface of a mille-feuille (Napoleon), petit fours and is extensively used in the world of confectionery and artisan chocolates.

Most pastry chefs and artisan chocolate makers purchase fondant for convenience but it is not very difficult or expensive to make.

Getting it all together!

When well wrapped, fondant can be made weeks in advance. It certainly is best to prepare fondant 24 hours in advance. This will allow the fondant to fully develop or ripen. Ensure you are working with granulated sugar free of any foreign substance and measure the water in a container free of lint. Using electric, especially induction to boil this type of sugar syrup is 100% better than gas. In dimmed light it is very easy to see gas flames going up the sides of the pan. This results in uneven heating, something which is very highly unwanted when making fondant. Cooking the syrup on low heat prevents uneven heating, but in return will create crystallization during the cooking process. Like most syrups, fondant has to be cooked on high heat to prevent sugar crystals from forming in the pan.

It certainly is possible to use a marble slab to pour the syrup on and then to crystallize it, but a food processor makes this super easy.

Confectionery Fondant recipeYield: 2 lb 1 oz (1 kg)4 Cups (2 lb) Extra fine granulated

sugar980 g

1Cup (8 oz) Water 240 g¼ teaspoon ( ¼ tsp) Cream of tartar 1 g1/3 Cup (4 oz) (Optional) Corn syrup

or glucose120 g

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Fondant food processor method:

1. In a saucepan combine the sugar and water and stir to a boil. Once the mixture boils wash the sides of the pan with a pastry brush dipped in water to remove any sugar crystals. Any additional water adding in this process has no effect on the final outcome.

2. Boil further without stirring! At 223°F (106°C) add the cream of tartar mixed smooth in 2 Tbsp (1 oz) – (30 ml) water. Add the corn syrup or glucose if using as well. No need to stir the mixture!

3. Boil without stirring to 242°F (116.5°C). Remove from heat and cover with plastic food film. Let cool to 120°F (50°C).

4. Pour and scrape the mixture into a food processor and mix briefly until it turns solid white. Pour in a firm plastic bag and seal well.

Fondant marble slab method:1. In a saucepan combine the sugar and water and stir to a boil.

Once the mixture boils wash the sides of the pan with a pastry brush dipped in water to remove any sugar crystals. Any additional water adding in this process has no effect on the final outcome.

2. Boil further without stirring! At 223°F (106°C) add the cream of tartar mixed smooth in 2 Tbsp (1 oz) – (30 ml) water. Add the corn syrup or glucose if using as well. No need to stir the mixture!

3. Boil without stirring to 242°F (116.5°C). Remove from heat and pour between candy rulers on a marble slab sprinkled with water. Sprinkle the surface with additional water to prevent a skin from developing.  Let cool to 120°F (50°C).

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