I searched for how to do this and found this video and have now made them successfully - they are amazing. Thank you Karin!!! - To those of you who, like me, want to try making unusual Chistmas presents hopefully Karin won't mind that i am leaving a few tips on here that may help those of us novices who want to give it a go. So here are a few tips... I used the recipe/method from Karin and a few ideas from a blog i also found on the subject (search for how to make liquor filled cordials now extra helpful ) If you, like me live in the UK, there are a number of problems sourcing the required equipment. I managed to find a vintage baume hydrometer on ebay for about £10 but they are not easily available here. I searched for ages for cake flour here, apparently it is a very fine low protein content flour - and i'm not sure which of those two properties were important to making the chocolates. We have a flour called sponge flour, which is our equivalent but as the starch the blog used was 100% cornflour, that is what i used. I bought a large bag from the wholesalers and dried it in the oven in my biggest baking tray and then sieved it into large shallow plastic food containers with lids. For the moulds i used a small plastic cylinder and a top off of an eye wash - this need to be done carefully as when you push in each time, it will move the flour in your box and can collapse its neighbours (i am going to try and make a multi mould like Karin's for my next attempt). My advice is whatever you use, keep it simple and small for your first attempt. The idea of using containers with lids is a good one - you turn the whole container (carefully - obviously it needs to be full to the top) rather than the delicate shells themselves. Karin is an expert at what she does and makes it look easy - first time i tried it i made countless 'rookie' mistakes and didn't even get as far as pouring into the moulds - so.... other tips.... get your moulds sorted before you even start making your syrup. Only do one flavour for your first attempt and make it a plain high alcohol content one (more likely to work). Use accurate digital scales, and an instant read digital thermometer. Cover the pan (as Karin does) with a damp cloth while its cooling or it will skin. Calculate the alcohol according to weight first then and add it whilst on the scales BUT check it a couple of times with the hydrometer whilst you are doing it - it can go from too thick to too thin very quickly. Make sure you mix it well or you may find the alcohol rises to the top and you could get some that wont set (also see the mentioned blog). Carefully check a few of your treasures before you turn them, if they haven't started to skin on top wait longer. Expect to end up with a messy kitchen it goes everywhere!! For those of you who cant get a baume hydrometer - i guess you could try a specific gravity type and convert the scale - or you could use the blogs method which doesnt use one - but i haven't tried that method yet. It takes a lot of time but it is worth it! Again thank you Karin for sharing your method without your video I would not have even attempted it!!

I used to make these with my mother about 30 years ago. I'm so pleased to find your recipe so I can try these again. Thank you!

This is one of the best video on the net about filled chocolates. Thanks for sharing!

i didn't know i'd have to bring out the whole chemistry lab for this

Hi Karin, you mention "cake powder" what is that exactly? The same as "cake flour"? I cannot wait to try this!

What a great idea of preparing sugar+liquor balls solids in flour...Great, but I i can't imagine how that flour didn't stick to it or get embedded in that....you simply genius, hats off

This is an amazing video. I just want to purchase these chocolates. Does anyone know retailers that user this hand made technique where we can purchase them in the US?

I searched and searched to learn how to make these, which you can buy commercially but are stuck with the manufacturer's choice of alcohol. My experience is that there are many ways to make shapes for the mold: my husband hotglued dice together and we then glued them along the board. Once dipped in the flour/corn starch, I had a series of perfect little rectangle cavities. I used Bailey's and it is delicious but shells very delicate. I returned them to the cool garage and will see if they are now more sturdy. They can still be easily covered in chocolate as long as I am very careful. The question I saw about whether you have to re-dry the flour/starch mixture before using again is one I have too.

Your explanation is lucid and ur video, engaging.please do upload more

Hello Karin, i came across your video just this week ! A very sweet and wonderful Introduction into making Liqueur chocolates at home The village i grew up in as a boy always sold these at Xmas time ! I always wondered how they were made. So thank you for bringing this lost art to those of us that have a budding Chocolatier inside of us 🤗

Karin, every year at the holidays I watch your video over and over and try to perfect my candies. Sometimes the sugar shell is too thick or snaps with such force the liquid ends up on everyone. Sometimes they are perfect. This year I want to see if a hydrometer, which you emphasize is important, will make for more consistent candies. Every hydrometer I find online is for homebrewing wine and beer! They may measure the "Brix" level. What would you recommend I buy. The hydrometers I have found actually don't have markers for making candy...help!

Can you write this recipe out on the information section ?

Good day Karin ??? the flour and cornflower must cool down before you put the lacquer in or must it be as soon as it's out the oven still warm ??? . I am dizzy with my first attempt , and after 8 hour's it still seems to be to soft to turnover will give it 16 hours before trying to tern it over agene will see what the out come will bring. Thank you for the grate video

When we pour the syrup and liqueur mixture in the jar and check with Baume ; if it does not stay at 32 how do we know what goes wrong ? And how to correct the mixture ?

Most liquors work well, even with fat like Baileys, Amarula. Fruit liquor should work as long as its content doesn't affect the sugar saturation. Give it a try, just as I do. You can obtain stronger sugar shells if they remain longer in the starch.

Karin, Your instruction says to place the cornstarch/flour mixture in the oven and remove after 8 hours. Immediately after you say “after 12 hours take a wooden bar to level the mixture”. Does it go back into the oven for an additional 12 hours? Debbie

Hi Karin, I will be trying your instructions soon, I just need to clarify, in the beginning of the video you say dry the starch for 8 hours, but after 12 hours it can be used. Does that mean you leave it in the off oven for 4 hours, and then remove and use the starch cold? or does it need to be warm/hot?

(1) Does the box have to be made of wood? Can you use a plastic container with a lid, and then just flip it over instead of turning the individual liquor pockets? (2) Can the wheat & starch powder be used again and again - or just use one time and throw out?

I have tried and succeed.. but, why the taste and aroma of alcohol is different from the original? Especially with the aroma.. I use whisky, and the taste just like beer at the result, not whisky anymore.. need help.. thank you.. pardon me about my english hehehe

Excuse me, in Scotland, I can find an hydrometer, but they do not know, in the shop, what is a Baumé scale,. Are the same thing? Is Baumé scale just a hydrometer? Thanks.

These are beautiful. They would be perfect for Christmas Gifts. Too late now, but maybe next year !!

Excellent video, I learned so much and can't wait to try this. Thank you very much!

Thank you very much...I hope I will manage to find the I strum end to measure the density, and then I will definitely try, I want to make liquid coffee cioccolatini, like you can find in Italy , and I would like to make cherry filled chocolates with e little bit of liquor. Thank you so much for showing this to us. :D

Well, no wonder hand made chocolates are expensive, it’s quite a process to make them. Thanks for sharing 🐨

It should work, but just make sure the chocolate is well tempered.

Hi Karin! Thanks so much for this video... Just one question - is it necessary to re-dry the starch in the oven again between each batch of chocolates so that it is always as dry as possible? Or is is possible to just store it in an air-tight container when not using it and just re-use it from there? Please advise - thanks very much! :-)

Once again, I am trying--without great results. I used followed the instructions carefully, especially 32 Baume, using Kahluah which has a lot of sugar. One batch: on turning it over, a break or hole occurs in the layer facing up and the contents spill out. I have approached this "turning over" at 12 and then 24 hours. Yesterday, I used just corn starch in the box. I went at 12 hours and all were solid all the way through (though a little softer but no liquid) in the center. Help! What am I doing wrong?

Thank you very much for this beautiful and helpful video. This is the best video that I've seen that explains the process.

two Questions 1) At What temperatures are the readings taken for the syrup solution and the Alcohol syrup solution with the Baume Scale or does it even matter? I notice the scales base measurement is based off a liquid temp of 60 degrees F2) How did you create your molds using Plaster Paris? I was thinking of using silicone molds but not finding the right sizes/shapes.

Hello Karin. Thanks for this video. Is it possible to write the recipe ? :)

1. sugar and water to cook a few degrees c 2. cooked syrup to cool a few degrees c to join wine

Mam. cud u please help me with the brand of baume scale that u use?

Dear Karin, I followed your instructions and the chocolates are delicious! Thank you very much! One question: Can you reuse the flour-starch mix?

Hi Karin , I had sent my question a few months ago , will u please answer for that .? Also please make the video for the technic for making liqueur chocolates in chocolate moulds … thanks

I could certainly do these courses in German and English as I speak both languages. The next course on liquor filled chocolate will take place on Nov. 18th. 10.am - 6. pm. This is a special course not indicated on my website. There a still 2 vacancies if you want to join.

is it possible to made more stonger the sugar shells? and is it posible to use a macerated liquor (liquor plus fruts and then filtrated)?

What exactly is cake flour? Thanks

Hello, Karin! Love your work, it's soo amazing! I have 1 question - can I put energy drink instead of liquor, because I don't use alcohol. I know that energy drink is full of sugar, soo will the process be the same? Thank You!

Hi Karin ,I had sent my query about correcting Boume temp/ consistency which was not answered . Will you please answer that ? Also would request you to make the video to explain the technic of making liqueur chocolates in chocolate moulds …..thanks

This is awesome I cant wait to try. Will definitely do this soon.THANKS

I purchased rum ball milk chocolates the chocolate is smooth and shiny. I would like to replicate these in my kitchen as they are expensive to purchase. I have small round metal molds. Can I pour some chocolate into the mold, drop a sugar coated filling into the mold then top it with more chocolate? How would I smooth out any imperfections?

What kind of Baume meter should I use? I found few different types of them online. One for maple syrup, one for honey.. What type you have?

Great! Thank yo u, exactly the recipe I had lost and was looking for! Danke sehr!

WOW, that is so beautiful, thank you so much!

Thanks for this video .will u pl explain how to use Baume ’ ’ thermometer ?

you look very professional, I was wondering if maybe you have a recipe for cuberdons as well?

Hello miss, wonderful video! I have a question: Does the liquor cook off?

Can you please write the instructions on here

And my oven doesn't go to 60 Celsius & it's it dangerous & can start a fire?

Muy interesante

Is it possible to make these chocolates without oven and baume thermometer? Any other possible way to make.. please

What if I already have the chocolate cups I just need to fill it with the liquid, how would it work? Cuz they're actually called chocolates liqour filled cups?

Thanks for the amazing video, I have to try to make some chocolates myself asap. How long do chocolate coated liquor filled sweets stay good for? I read through the comments and couldn't find this question answered yet.

It looks great! When I press the moulds into the starch, it colapses, so I never get a nice shape. Does that mean that the starch is not dry enough? Can I reuse the rest of the sugar mixture? How long do they last without being dipped into chocolate?

Hi Karin, thank you for the video, do you remember what the temperature should be with the liquor added for the reading at 32 baume? Also have you published a book I can purchase, Thank you!

I just watch this and the corn starch and the baking powder were burnt 😓 after putting them into the oven

Outstanding video. Do you offer these courses in English? I visited your website but don't see any indication. Please provide information if possible. Thanks

thats REALLY attactive but thats a LOT of equipment :( not sure i can do it in my kitchenXP how much did all those equipment cost? like an estimate sum?

What is cake powder?

thank you. you are great.

great video, when you say two portion of cake powder one portion starch, what measurement is that? is a portion equivalent to a cup

Please what baumé scale there are several types

is there any way you could send me what i need and instructions on how to make the centers to my inbox? i'd really like to make these, please and thank you :)

can i ask? do you use all the same sugar amount for all the alcohol or different sugar amount for different alcohol.

High Karin , I was looking for this baume hydrometer. And got confused as there were 2 types available here. One for measuring liquids lighter than water. And the other one liquids heavier than water. :( Which one should I buy? It totally confused me. Will you pls pls help me?

Helio, I tried yogur recipe and the following things happened. 1. I am at 1500m above sea level so the boiling point for the supersaturated sugar solution was lower (100 C) 2. When I poured the mixture into the molds --and waited 6 hours-- the saturated sugar -- and brandy-- solutions did solidify but in an amorphous fashion. The result was a solid sugary opaque object, not the beautiful things you made. Can you please help me troubleshoot the process? Thanks for your attention.

What is the process called???

Hello dear, I want become a chocolatierhobbier in southern america. Do you have more courses in english or portuguese ?

Excuse me, is that potato starch or corn starch ? Both are white, but i think may lead o wrong results. tks a lot.

Would you have to dip these twice to avoid leaking like you would making liquid center cherries?

Can anybody there write the recipe with measures please?

Thank u karin :)

Also, how do you make your molds? I have hotglued dominoes and other small shapes to a long thing board but would like something more like yours. Do round shapes "set" differently than square?

very nice, ... music too

Wow. These are beautiful! How much would you sell them for? My guess would be about $3.50 ea

Sweet!

Karin, thanks for this awesome video. Can I pour the mixture in a silicone mould instead of the flour cavities?

Can u give me the recipe of liquor filled chocolates?

Wonderful. Thank you.

what is the name for the liquid dispenser

When I make these chocolates with vodka they work just fine, but when I use Grand Marnier they become almost completely solid. Can anyone help?

hi this is chandna from India i want to make this chocolate can u give me all the detail in written please i will be very very great full to you thanx regard,s