There is a lot of science and food safety that goes on in formulating a recipe. You can flavor these with liqueur but that won't be very alcoholic.Īll this to say, I strongly recommend buying a book on chocolate making if you want to try something. Caramel centers usually require a mold as do thinner ganaches. The most common chocolate centers are a ganache or caramel center. This also takes a fair amount of planning. Once the cordials sit for a little while, the fondant liquifies. This is the enzyme in your saliva that starts breaking down food. There are also things like cherry cordials where a cherry (usually soaked in rum or brandy) is coated in fondant treated with amylase then dipped in chocolate. They are very, very delicate and a giant pain in the ass. You would need a specific mold for those or you would need to have the filling undergo a crystallization process - basically the outside of the liqueur is going to crystalize and the inside remains liquid. Liqueur cordials are the type that are actually liquid inside - they are often shaped like a tiny bottle. There are several different types of these sorts of chocolates. If you're looking for recipes try using Google, Pintrest, or any number of other subreddits.Ĭheck out our affiliates and other baking/cooking related subs! /r/AskCulinary /r/Baking /r/CAKEWIN /r/FoodPorn /r/Cooking It was not designed to become a substitute for Google. AskBaking is designed to help bakers who are struggling with perfecting their science and craft. If we feel that you have not properly utilized the search bar, we may remove your post and encourage you to do so.Ħ. While we certainly don't mind answering questions, you can often receive immediate help by utilizing the search bar and using keywords that relate to your issue. Do not downvote a post simply because you do not agree with it.ĥ. No question is "stupid" and disrespect will not be tolerated.
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