Chocolate sweets "Liqueur"

Category: Confectionery
Chocolate liqueur sweets

Ingredients

milk chocolate 170 gram
plum syrup (or any other) 35 grams
vodka or cognac 25 grams
gelatin 5 grams
water for gelatin 30 grams
sugar optional 1 tsp
------ -----
molds for sweets
thermometer probe

Cooking method

  • Chocolate liqueur sweetsBreak the chocolate into pieces and place in a bowl. Set aside 50 grams of chocolate.
  • Chocolate liqueur sweetsPour water into a container and bring it to a boil. Reduce fire.
  • Chocolate liqueur sweetsPut a container with chocolate on top of a container with water. The containers must be selected so that the upper container is larger in diameter than the lower one and does not touch the water.
  • Chocolate liqueur sweetsMelt the chocolate in a water bath, stirring constantly. We heat it up to a temperature of 40-45 degrees. As soon as the chocolate has reached this temperature, remove from the bath.
  • Chocolate liqueur sweetsPut all the deferred chocolate in the melted chocolate. Stir so that all the chocolate melts and the temperature drops to 27 degrees.
  • Chocolate liqueur sweetsIf all the chocolate has melted, and the temperature has not dropped to the desired temperature, add another piece of cold chocolate (prepare it just in case). If the temperature is reached, and the chocolate has not melted, then remove these pieces with a fork. Now the chocolate needs to be heated again to an operating temperature of 29-30 degrees. We did the tempering of the chocolate. Why is this needed? If you cover sweets with untempered chocolate, the chocolate will quickly melt, lose its shine and become covered with bloom.
  • Chocolate liqueur sweets
  • Chocolate liqueur sweetsTo check if the chocolate has been tempered correctly, take a tablespoon of chocolate, pour it onto foil and lightly spread it. We are waiting for a few minutes for the chocolate to freeze. If the chocolate is fragile, it breaks well, then tempering was successful. If there is no such effect, then start over.
  • Chocolate liqueur sweetsFill the molds with melted chocolate. Pour a little and spread on the walls. My molds are very deep. If someone has special small forms, then all this can be easily done with a cornet filled with chocolate. We check that there are no gaps anywhere. We clean the molds, if necessary. We put it in the refrigerator.
  • Chocolate liqueur sweets
  • Chocolate liqueur sweetsPour gelatin with water and let it swell. Dissolve in a water bath or microwave.
  • Chocolate liqueur sweetsWe mix syrup, alcohol and gelatin. Taste it. If necessary, add a little sugar and dissolve in this mixture. Mix very well. Cover with plastic wrap and refrigerate.
  • Chocolate liqueur sweetsWhen the mass starts to gel, we take it out.
  • Chocolate liqueur sweetsWe fill the middle of our sweets with a mass.
  • Chocolate liqueur sweetsSprinkle with sugar. It then crunches slightly.
  • Chocolate liqueur sweetsHeat the chocolate to 30 degrees and fill in the filling. We level it if possible. We put it in the refrigerator and let it freeze. The chocolate solidifies immediately and the filling should stabilize. Therefore, sweets should spend at least two hours in the refrigerator.
  • We take out the form, take out the candies and enjoy. These candies are for adults only)
  • Chocolate liqueur sweets
  • Cooking is not difficult, the main thing is to do it with love for your loved ones.
  • I saw how to temper chocolate here.

The dish is designed for

210 gram

Note

The recipe for these sweets was picked up from Seagull_L. My changes are minor. I tempered the chocolate, but the author did not.
Delicious. Why do this? It turns out to be cheaper than buying such candies in the store. Recommend.

Myrtle
Angela, as always very tasty !!! Adults will love it!
Svettika
Angela, super sweets! To bookmarks! Thank you! I'll try to cook it sometime.

Don't you happen to have a proven recipe for cocoa butter candies?

ang-kay
Myrtle, Svettika, and thank you! Like)

Quote: Svettika
Don't you happen to have a proven recipe for cocoa butter candies?
I was just puzzled by this question. And I bought cocoa butter and cocoa mass. I even know where to get proven recipes. So ... hopefully soon)

Tumanchik
Enchanting and New Year's! A beautiful and magical recipe!
ang-kay
Irishkina, Thank you
Zhannptica
Yesterday I wanted to throw this mold away. I thought that I have been freezing ice in special bags for a long time ..., I wish I could gnaw my elbow today
Thanks for your inexhaustible ideas !!!!!
Galleon-6
It turns out great, also bookmark
ang-kay
Quote: Zhannptica

Yesterday I wanted to throw this mold away. I thought that I have been freezing ice in special bags for a long time ..., I wish I could gnaw my elbow today
Thanks for your inexhaustible ideas !!!!!
Jeannette, you are going to throw out something, immediately run to HP. Suddenly you don't have to throw it away


Added Sunday, December 25, 2016 3:03 PM

Elena, I hope it comes in handy, thanks)
LaRiska
I admire your recipes and I am sure that you will take the first place in this competition!
ang-kay
Larissa, Thanks a lot, I'm pleased)
Volume
Angel,cool recipe !!! : rose: And with a photo to make everything clearer. : girl_curtsey: Thank you !!!
Do you think you can use dark chocolate instead of milk chocolate? And agar instead of gelatin?
ang-kay
Volume, Thank you. Sure you may.
Gata
Angela, thanks for the recipe. Until I’m going to buy cocoa butter and cocoa liquor, I need to make yours, otherwise when I’m still going to buy all this, and yours can be done right now

Svetlana,

Here Natasha showed sweets from cocoa mass and cocoa butter
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=414488.0

Volume
And store it in the refrigerator if you get it? Or is it possible?
ang-kay
Gata, Anya, to health)
Quote: Toma
in the fridge if you get it? Or is it possible?
Volume, I kept it in the refrigerator so that the filling would not flow.

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