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 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!
#chocolatemolds #chocolatecaramels #brittneekay
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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 | 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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Make liquor filled chocolate bottles (No Commentary till the very end!)
In this video I show from start to finish how to make liquor filled chocolate bottles. I don't do any commentary till the very end for the taste test. I will eventually get a video up with commentary to describe the process. If you have any questions on the process just ask it in the comments section!
Raspberry Chocolate Cups Recipe
These raspberry chocolate cups are a chocolate lover dream come true. They are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse. The fresh raspberries on top really enhance the flavors and bring a
wonderful texture which makes this cups a memorable decadent dessert. There is no better gift you can make to a chocolaty sweet tooth person, I am certain of that.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 6 muffin cup servings
Chocolate Cups
7 oz (200 g) dark chocolate (55-70% cocoa)
6 aluminum muffin cups
Raspberry Puree
5 oz (150 g) fresh or frozen raspberries
1/4 cup (50g) sugar
Chocolate Raspberry Filling
7 oz (200 g) dark chocolate (55-70% cocoa)
1 1/4 cup (300g) whipping cream, cold
Raspberry puree
Topping
Fresh Raspberries
Powdered sugar
1. Prepare the chocolate cups. For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until a thermometer reads 105 -115 degrees F (40-46C), then take the bowl out of the heat. Add the 1.5 oz (40 g) chocolate into the melted chocolate and stir until smooth.
2. Fill each cup a little less than half with chocolate and rotate to coat all sides of the cup with a thick layer of chocolate. Pour the excess chocolate back into the bowl. Scrape the top edges and place them upside down on a parchment paper until you prepare the rest of cups. If necessary melt the remained chocolate again over simmering water if too hard.
3. Scrape the top edges again if necessary and refrigerate the cups for at least 30 minutes or until the chocolate hardens. Cups can be prepared few days in advance and kept refrigerated until ready to be filled.
4. Prepare the raspberry puree. Place raspberries and sugar into a small saucepan and bring to a boil. Simmer for 5 to 10 minute and remove from heat. Sieve to remove the seeds. Set aside until ready to use.
5. Prepare the chocolate raspberry filling. Place chocolate into a heatproof bowl and melt over simmering water. Add raspberry puree and stir to combine.
6. Whip the cream until stiff peaks form. Fold a third of the cream into the chocolate mixture until incorporated.
7. Fold the chocolate mixture into the remaining whipped cream.
Assemble the cups. Make a small cut at one end of each mold if necessary, and tear them off to reveal the chocolate cups. Fill the chocolate cups with raspberry chocolate filling.
8. Refrigerate for at least 2 hours or until set.
9. Before serving top each cup with fresh raspberries and sprinkle powdered sugar on top.
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Have you ever tried Vodka/Liquor filled in a chocolate? | Chocolate recipes | Liquid centre #shorts
For Chocolate moulds & raw material in India order online
ipfkart.com
Mould no 044 is similar
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LIQUOR Chocolate (Vodka) METHOD #2
We Used-
Milk Chocolate Compound of 2M
Vodka of Magic Moments Green Apple
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Liquor filled chocolate | Christmas special bottle shaped chocolate | Padma's Kitchen Delights
Ingredients;
1) Dark Compound Chocolate - 200 g
2) Red wine or any other liquor
Merry Christmas!!!!!!!!
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