How To make Chocolate Liqueur Shells
3 oz Each of semi-sweet or
-bittersweet, milk and white Chocolate, melted in -separate bowls
MOUSSE:
3 oz White chocolate, chopped
2 Eggs, separated
1 tb Each of Tia Maria, creme de
-menthe or: Cointreau food coloring if -desired With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper. Mousse: Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside. In a separate bowl, beat egg whites until stiff, but not dry. Divide egg yolk min into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired. A drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg whites into each of the bowls. Spoon into chocolate shells. Refrigerate 2 hours. These shells should be consumed within 24 hours. The chocolate cases can be made ahead of time and stored in a cool, dry place. Makes 12 candies. Source: Gifts From The Pantry By Annette Grimsdale
How To make Chocolate Liqueur Shells's Videos
Chocolate Whiskey Truffles by Paul A. Young
Following World Whiskey Day (21st May) Paul shows you how to make delicious (and more importantly easy) Whiskey Truffles. Subscribe for more!
HOW-TO make filled chocolates yourself.
In this short video I will show you the steps how to make your own filled chocolates.
Want a detailed explanation for each step? please check my how-to highlight.
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Homemade chocolate liqueur
This homemade chocolate liqueur is so creamy, rich and intense that regular hot chocolate will no longer have a place in your life. Offer a small glass of this chocolate alcohol drink to your guests after dinner and you will see their eyes sparkle! Even better, make some extra bottles to give away as an edible gift and you will be remembered forever.
Ingredients
1 1/2 cup cocoa powder
2 sticks vanilla
2 cups 95% alcohol or vodka
4 cups caster sugar
3 cups fresh water
Ingredients
150 g cocoa powder
2 sticks vanilla
500 ml 95% alcohol or vodka
1 kg caster sugar
750 ml fresh water
To read and print the recipe:
Chocolate Molds | How to Fill and Unmold Chocolates | Soft Caramels
Chocolate Molds | How to Fill and Unmold Chocolates ????????????✨ Today I show you how to make soft caramels using both a polycarbonate chocolate mold and plastic chocolate mold. You'll learn how to make the chocolate shell, fill it with soft caramel, seal the chocolates, and unmold them. Molded chocolates are so much fun and, more importantly, delicious!
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If you would like to spend 30-40 minutes chatting with me about your chocolate goals please schedule a time using this link:
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Just a reminder, this is an interview where I will be asking you specific questions to learn more about what your experience and goals are with chocolate. This will not be a chance for you to ask me questions about problems that you're having with chocolate techniques. ????
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IMPORTANT NOTE: In this video I am using compound chocolate not couverture chocolate. Compound chocolate does not have to be tempered, but couverture chocolate does. I highly recommend that you watch the videos linked below to learn more about this and watch my updated video on how to mold chocolates...
Check out these related videos:
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???????? Temper Chocolate in the Microwave:
???????? Temper Chocolate | The Seeding Method:
???????? Temper Chocolate in a Warming Tank:
Supplies used in this video:
???????? edible gold leaf:
???????? gem polycarbonate mold:
???????? plastic caramel mold:
???????? peter's caramel:
???????? chocolate scraper tool:
???????? Guittard milk chocolate a'peels:
???????? Guittard dark chocolate a'peels:
???????? ThermaPen ONE digital thermometer:
Video Chapters:
0:00 - Intro
0:38 - Supplies
2:08 - Soft Caramel
3:23 - Melt Your Chocolate
4:26 - Shine Your Mold
5:04 - Shell Your Chocolates
10:51 - Fill Your Chocolates
12:59 - Cap Your Chocolates
17:48 - Umold Your Chocolates
19:21 - Fin!
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Making Liqueur Chocolates: Boozy Sweet Treats (1965) | British Pathé
Let your sweet tooth ache as you watch these handmade liqueur chocolates being expertly prepared by a team of talented ladies in the 1960s.
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Piccadilly, London.
Absolutely wonderful footage of home made liqueur chocolates being made - yum. Pathe Pictorial takes us through all the various steps involved. They are being made for a famous Piccadilly store - which is not named (could be Fortnum and Mason - SL).
Sugar syrup is made then liqueur added. Various shots of moulds being made in trays of warm starch. The liqueur mixture is dripped into the moulds then the top is covered over with the starch. The delicate shells of liqueur are taken out of the moulds when the outside has solidified slightly. (Always wondered how they did that!)
Cherries soaked in brandy are taken from a big barrel then covered with gooey pink fondant cream - mm! Melted chocolate is seen in a big vat - it pours out of the bottom. Peppermint creams are covered in chocolate. The liqueur shells seen earlier are covered with chocolate. There are women up to their wrists in it says the narrator over a shot of a woman dipping chocolates in melted chocolate - her hand is absolutely covered in chocolate - not very hygienic!
Various shots of the chocolates being wrapped by hand and arranged in boxes. C/U of a box of very cute foil covered chocolates with the name of the liqueur contained within. Narrator suggests that this is the last place where hand made chocolates are made but I'm not so sure about that. He says that mass-production is an ugly word here and talks of the old world charm of chocolates that are made one at a time.
Various shots of chocolates on display in the shop then C/U of woman popping a choc into her mouth. That's probably what you've been wanting to do since we started this story says the narrator - too right!
Cuts exist - see other record.
BRITISH PATHÉ'S STORY
Before television, people came to movie theatres to watch the news. British Pathé was at the forefront of cinematic journalism, blending information with entertainment to popular effect. Over the course of a century, it documented everything from major armed conflicts and seismic political crises to the curious hobbies and eccentric lives of ordinary people. If it happened, British Pathé filmed it.
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British Pathé also represents the Reuters historical collection, which includes more than 136,000 items from the news agencies Gaumont Graphic (1910-1932), Empire News Bulletin (1926-1930), British Paramount (1931-1957), and Gaumont British (1934-1959), as well as Visnews content from 1957 to the end of 1984. All footage can be viewed on the British Pathé website.
How to make Chocolate Shells and Liquor (Vodka / Wine) Chocolates at home | Saru's Kitchen | Hindi
This video is about how to make hollow chocolates and liquor chocolates.
An easy recipe by Saru’s Kitchen. This recipe is quick, easy and delicious.
Contents of the video:
00:00 Ingredients
00:30 Chocolate Melting
01:15 About Shell Mould
01:32 Filling of the Chocolate Cone
02:03 Making Chocolate Shells
02:33 Keep the Shells in the fridge
02:38 Demoulding the Shell Chocolate
03:43 Making Vodka Filling
04:46 Making Vodka Chocolates
05:16 Making Wine Filling
06:14 Making Wine Chocolates
06:45 Keep it in the Fridge
06:55 Your chocolates are ready
Ingredients:
Milk Compound - 50 gm
Dark Compound - 150 gm
Vodka - 15 ml
Wine - 15 ml
Recipe:
Melt the chocolate in microwave for 30 seconds repeatedly.
Take a shell mould
Fill the melted chocolate in the mould
Freeze for 10 minutes
Your shells are ready
Filling:
Take 3-4 spoons melted chocolate
Mix vodka in it
Make a Cone and fill the chocolate in the shell
Have some melted chocolate on the lid of shell and place it
Do the same process for making wine chocolate
Your delicious vodka and wine chocolates are ready.
Subscribe to my channel to learn more about chocolates
Product links:
Dark compound:
Milk compound:
Wooden chopping board:
Muffin cups:
Silicone spatula:
Piping bags:
Link of Videos:
How to make dry fruit chocolate at home
Dubai’s famous date Chocolate
Choco Orea Treat
Chocolate Lase Lollipops
Colourful Coconut Laddu
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#centrefilledchocolates #saruskitchen #hindi