Liquor filled chocolates are the best! And you can make them in your kitchen. For online classes via zoom look at my webpage: www.pralinenkurse.com
Пікірлер: 142
@cathrynwilliams75815 жыл бұрын
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!!
@NanditaSubbarao5 жыл бұрын
Thanks for the detailed tips. Have you ever tried putting them in silicone moulds? I wonder what would happen.
@cathrynwilliams75815 жыл бұрын
@@NanditaSubbarao I think if you pour the syrup directly into the moulds it would not separate out into alcohol and sugar so the shell would not set i think it requires the flour to dry it out. I don't think it would even work if you painted the moulds with chocolate first as the sugar shell wouldn't form either.. But if you try it and it works let me know!!
@cathrynwilliams75815 жыл бұрын
I have made literally hundreds of these in the last two months - once you get used to the process it is only the wait time that's a pain. I get my oven to turn itself on in the early hours of the morning to dry the flour (4 hours) so that it is ready to go, I then do the sifting, moulds and syrup etc in the morning, turn them before bed and they are ready to coat the next morning. My husband made me a gismo for pressing the moulds - he cut up a broom stick handle into inch long pieces and screwed the pieces into a piece of plywood cut exactly the shape of the plastic container. I now can press all my shapes at the same time without them caving in (carefully!! - i have a spare piece to touch up the holes after any mishaps) with my two containers i can make 40 chocolates at the same time and if i split the syrup i can do two different flavours. They have gone down extremely well with everyone who has tried them!
@jorgeespinosa85505 жыл бұрын
@@cathrynwilliams7581 how you made the syrup of diferent flavor, greetings from mexico
@cathrynwilliams75815 жыл бұрын
@@jorgeespinosa8550 hola! the syrup stays the same (as per karins recipe) but you mix it with different alcohols - you can use pretty much any spirit or liqueur but the weaker the alcohol the longer it seems to take for them to form a crust - i have waited 18 hours before i could turn them with 16% and the shells were not as strong or hard.
@SeanClarke2 жыл бұрын
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!
@antonellocalc Жыл бұрын
This is one of the best video on the net about filled chocolates. Thanks for sharing!
@ariel-41314 жыл бұрын
i didn't know i'd have to bring out the whole chemistry lab for this
@francisbaktkookt90736 жыл бұрын
Hi Karin, you mention "cake powder" what is that exactly? The same as "cake flour"? I cannot wait to try this!
@jetx27103 жыл бұрын
You can use corn starch and powder sugar . Just dry the mixture together in oven for 3 to 4 hours
@dilipjog12345 жыл бұрын
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
@michelleolenoski39563 жыл бұрын
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?
@beryl949036 жыл бұрын
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.
@whopassedthegas6 жыл бұрын
Beryl Vaughan could you please share the proportions of baileys and syrup?
@berylvaughan9 ай бұрын
@@whopassedthegas I know it has been 5 years, but for the record, using the proportion in the video with Bailey's does not provide the right Baume measurement. I have been varying the proportions casually (add a more Bailey's or add more syrup until it registers correctly (32) but have yet to have the results work. All break or leak...will let you know if I can get it to work. I suspect thinning the syrup with more Bailey's is the culprint to not "setting"/crystalizing properly but I am not sure. Were you successful since 5 years ago?
@shantalbankeshwar92232 жыл бұрын
Your explanation is lucid and ur video, engaging.please do upload more
@ianmountcastle69978 ай бұрын
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 🤗
@berylvaughan5 жыл бұрын
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!
@MohammadMohammad-hs6mq9 жыл бұрын
Can you write this recipe out on the information section ?
@gregkerpinis95813 жыл бұрын
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
@PralinenUrlaub3 жыл бұрын
Hi, thank you and good luck. It's not flour or cornflour, its wheat starch and corn starch. That's crucial. Yes, it's good if it is still warm, that helps to accelerate cristallization. Start with 40% vol liquor - these are the easiest. After 8 hours they shouldn't be soft anymore. Try again....
@GP-jt3uu3 жыл бұрын
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 ?
@PralinenUrlaub8 жыл бұрын
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.
@Spinlayer8 жыл бұрын
+Karin Wiebalck-Zahn Sorry for my english. After you dried the Cake powder/corn starch, you have to use it inmediatly or once you had it dried you can use it whenever you want? In another recipe on the web, I found that they only use corn starch, and dried it in the oven for 5 hours. 1 kilo of corn starch is very cheap... but 1 kilo of Bake powder (baking powder (royal) you mean?) it too expensive for a recipe like this... 40€/kilo. Thanxs.. I just suscribe your channel!
@ashkaskola52037 жыл бұрын
Cake powder is wheat starch not baking powder.
@dallen57111 жыл бұрын
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
@vanessavandermerwe93433 жыл бұрын
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?
@AmericanInfidel20087 жыл бұрын
(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?
@SeanClarke2 жыл бұрын
You can reuse the powder many times (years even).
@dedywidyanto51709 жыл бұрын
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
@MrsAntilope11 жыл бұрын
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.
@berylvaughan5 жыл бұрын
I have found things on amazon but they are for beer brewers. Hopefully Karin can tell us if that will work. Amazon is very reasonably priced and has more than one option.
@TheBearSpiceKitchen7 жыл бұрын
These are beautiful. They would be perfect for Christmas Gifts. Too late now, but maybe next year !!
@Pattskee3 жыл бұрын
Excellent video, I learned so much and can't wait to try this. Thank you very much!
@MrsAntilope11 жыл бұрын
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
@MaZEEZaM6 жыл бұрын
Well, no wonder hand made chocolates are expensive, it’s quite a process to make them. Thanks for sharing 🐨
@PralinenUrlaub11 жыл бұрын
It should work, but just make sure the chocolate is well tempered.
@africanforestmedicinals9 жыл бұрын
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! :-)
@beryl949036 жыл бұрын
Same question. I have had my box sitting out and want to reuse for another batch. It doesn't seem any damper...
@tarikar30556 жыл бұрын
Hi beryl, one question since you mentioned you made these chocolates. Do we really have to buy Baume thermometer? I don't have it. I'm thinking if we could do without it or no
@berylvaughan9 ай бұрын
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?
@NaHypochlorite12 жыл бұрын
Thank you very much for this beautiful and helpful video. This is the best video that I've seen that explains the process.
@aarenpolderman58097 жыл бұрын
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.
@aarenpolderman58097 жыл бұрын
I meant that I was going to use the silicone molds for making the the plaster paris molds and then take the plaster molds and use that to make the impressions in the starch mixture,
@146artemis1468 жыл бұрын
Hello Karin. Thanks for this video. Is it possible to write the recipe ? :)
@muscle9503088 жыл бұрын
1. sugar and water to cook a few degrees c 2. cooked syrup to cool a few degrees c to join wine
@geetabhawnani36037 жыл бұрын
Mam. cud u please help me with the brand of baume scale that u use?
@johndelascurain252010 жыл бұрын
Dear Karin, I followed your instructions and the chocolates are delicious! Thank you very much! One question: Can you reuse the flour-starch mix?
@PralinenUrlaub10 жыл бұрын
Congratulations for your success! Yes, of course you can reuse it. For years and years, as long as it doesn't get dirty. You need to dry it each time you reuse it. If you use it every day the drying time can be shorter.
@GP-jt3uu2 жыл бұрын
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
@PralinenUrlaub12 жыл бұрын
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.
@jorgeespinosa85508 жыл бұрын
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)?
@beryl949036 жыл бұрын
MIne were wonderful BUT so fragile. I broke at least half just lifting them very carefully out of the mold.
@amandanectar11 жыл бұрын
What exactly is cake flour? Thanks
@karinakalonova93139 жыл бұрын
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!
@PralinenUrlaub9 жыл бұрын
No, that's definitely not possible, sorry. This would never work!
@primaveraitalianrestaurant28478 жыл бұрын
+Karina Kaļonova You could boil off the alcohol on a low heat to make a non alcohol version
@GP-jt3uu2 жыл бұрын
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
@PiffyJ5 жыл бұрын
This is awesome I cant wait to try. Will definitely do this soon.THANKS
@PralinenUrlaub5 жыл бұрын
Yes, try it. These chocolates are the best! Good luck!
@dallen57111 жыл бұрын
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?
@funnytales71652 жыл бұрын
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?
@mikaelkallio91013 жыл бұрын
Great! Thank yo u, exactly the recipe I had lost and was looking for! Danke sehr!
@ELOHAforHumans5 жыл бұрын
WOW, that is so beautiful, thank you so much!
@GP-jt3uu3 жыл бұрын
Thanks for this video .will u pl explain how to use Baume ’ ’ thermometer ?
@labanp11 жыл бұрын
you look very professional, I was wondering if maybe you have a recipe for cuberdons as well?
@mackenziewhethers12576 жыл бұрын
Hello miss, wonderful video! I have a question: Does the liquor cook off?
@berylvaughan9 ай бұрын
I can assure you the liquor does not cook off. When mine break, I have to, of course, pop one in my mouth. The result is a definite buzz after a few, lol
@TheSexaliscious11 жыл бұрын
Can you please write the instructions on here
@TheSexaliscious11 жыл бұрын
And my oven doesn't go to 60 Celsius & it's it dangerous & can start a fire?
@marinaugo40697 жыл бұрын
Gina, I don't know if you need any answer after 4 years but I decided to write so new readers like me ( I just came across this wonderful video today - 29may2017) will not be afraid of the temperature. Are you sure about your oven temperature? 60 Celsius is a very low temperature for an oven. Mine starts ate 150 Celsius. Remember, water boils at 100 Celsius and you need at least 180 Celsius to bake a common cake.
@berylvaughan5 жыл бұрын
I heat the oven, then turn it off and leave the flour mixture overnight (is that what you mean). It is always very dry and usually works pretty well. A few cavities always cave in, but most don't if I am very careful.
@claudiavanlanker3859 Жыл бұрын
Muy interesante
@tarikar30556 жыл бұрын
Is it possible to make these chocolates without oven and baume thermometer? Any other possible way to make.. please
@ikaren51311 жыл бұрын
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?
@kaisa52648 жыл бұрын
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.
@Pralinenkurse8 жыл бұрын
Great, you must try it, the best hobby ever! One coated with chocolate the will keep at least 2 months or even longer if stored in a dry and cool place (14 - 18°C)
@lidianeberlandidovale76636 жыл бұрын
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?
@tarikar30556 жыл бұрын
Lidiane Berlandi do Vale .. did you use Baume thermometer? I wanted to know if we could do this without that.
@Diberlandi5 жыл бұрын
@@tarikar3055 I didn't. it worked without it, but I still have the issue with it collapsing.
@NSADrake4 жыл бұрын
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!
@PralinenUrlaub4 жыл бұрын
It should have around 70°C. I usually don't measure it, but that's about the temperature after 5 minutes setting. I have a publication in English about the technique of making liquor filled chocolates. If you are interested, send me an email: kontakt@pralinenkurse.com. Thank you.
@NSADrake4 жыл бұрын
@@PralinenUrlaub Thank you very much, I tried to email but the mail came back with an error. I also cant seem to access the website, I would like to purchase two copies, would you mind trying to email me at drakepeak@gmail.com Thank you :-)
@Heydy.Viaja13 жыл бұрын
I just watch this and the corn starch and the baking powder were burnt 😓 after putting them into the oven
@reedlinares12 жыл бұрын
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
@TheRosemaryRegency11 жыл бұрын
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?
@FilmerOfBobcats10 жыл бұрын
What is cake powder?
@PralinenUrlaub10 жыл бұрын
It's starch made out of wheat. Bakery use it a lot in cakes as it makes the dough very soft.
@hovikzakaryan27418 жыл бұрын
thank you. you are great.
@RenaissanceGamingInc8 жыл бұрын
great video, when you say two portion of cake powder one portion starch, what measurement is that? is a portion equivalent to a cup
@PralinenUrlaub8 жыл бұрын
+RenaissanceGamingInc Hi, the amount depends on the size of your wooden box. Two thirds are cake powder, one third is starch. Hope I have helped you! Good luck!
@marizaalvares19944 жыл бұрын
Please what baumé scale there are several types
@tinnaberry8111 жыл бұрын
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 :)
@lovekelvin9 жыл бұрын
can i ask? do you use all the same sugar amount for all the alcohol or different sugar amount for different alcohol.
@PralinenUrlaub9 жыл бұрын
You do not vary the amount of sugar, but you vary the amount of liquor you add. The sweeter the liquor is the more you must add to obtain the right mixture. Hope that helped!
@prabhuseva60186 жыл бұрын
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?
@Ketutar5 жыл бұрын
Sugar solution is heavier than water, so I would take that one.
@ireneaguilar578510 жыл бұрын
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.
@ireneaguilar578510 жыл бұрын
Not yogur (autocorrect ) but your. :)
@PralinenUrlaub10 жыл бұрын
If the result is a solid object, the sugar was saturated too much. In this case you must add some more liquor. The higher your altitude the lower will be your final boiling point.
@ireneaguilar578510 жыл бұрын
Thank you :)
@aaghazkhan23786 жыл бұрын
What is the process called???
@77MISTERSHARK10 жыл бұрын
Hello dear, I want become a chocolatierhobbier in southern america. Do you have more courses in english or portuguese ?
@PralinenUrlaub10 жыл бұрын
Hello, as I speak both languages, all my chocolates classes can be held in English as well, so you are welcome to join!
@77MISTERSHARK10 жыл бұрын
Excuse me, is that potato starch or corn starch ? Both are white, but i think may lead o wrong results. tks a lot.
@PralinenUrlaub10 жыл бұрын
Two thirds need to be wheat starch and one third corn starch or potato starch. Wheat starch might be difficult to get, ask a local baker.
@wmonger7 жыл бұрын
Would you have to dip these twice to avoid leaking like you would making liquid center cherries?
@PralinenUrlaub7 жыл бұрын
Dipping them once is fine! Good luck!
@wmonger7 жыл бұрын
Karin Wiebalck-Zahn Thank you
@CONDOR41436 жыл бұрын
Can anybody there write the recipe with measures please?
@beryl949036 жыл бұрын
I have a converter that tells me 375 grams=1-2/3 cups. 150 grams of water=2/3 cup and 107 celsius is 224 F.
@anushreea40149 жыл бұрын
Thank u karin :)
@berylvaughan5 жыл бұрын
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?
@PralinenUrlaub5 жыл бұрын
I use plaster or a similar self hardening material on plaster basis. Other materials (such as plastic) might be a bit electrostatic and the cake powder sticks to the stamps. You can do any shape, but avoid too big shapes and shapes with vertical sides. They should all be conically shaped. Good luck!
@berylvaughan9 ай бұрын
Of course I did do vertical sides lol. Messy. Delicious but cones this year! Thank you. I watch this over and over every year. Eventually I'll have gotten it right. You make it look easy .
@berylvaughan9 ай бұрын
Making my own, Karin as you suggest. For folks out there, I am using Sculptey, a soft clay that you can form, then harden in the oven
@berylvaughan9 ай бұрын
Shapes were much better. thank you for the advice about them.
@Bulbophile8 жыл бұрын
very nice, ... music too
@APEGO161610 жыл бұрын
Wow. These are beautiful! How much would you sell them for? My guess would be about $3.50 ea
@PralinenUrlaub10 жыл бұрын
I don't sell them as this is not allowed in Germany, but in USA you could. It's pretty much work - 2 to 3 dollars each would be reasonable.
@preetibellydance10 жыл бұрын
Sweet!
@NanditaSubbarao5 жыл бұрын
Karin, thanks for this awesome video. Can I pour the mixture in a silicone mould instead of the flour cavities?
@PralinenUrlaub5 жыл бұрын
Great, you like it. No, you cannot use silicone moulds, but you can use chocolate shells which you close with a thin layer of starch. After 12 hours the surface should be solid and you can dip it into chocolate. Good luck! Karin
@NanditaSubbarao5 жыл бұрын
@@PralinenUrlaub: Thanks! Another thing I'm wondering -- I assume you have tried cooking it to various stages, and got different results? For example, if I cook it to firm ball stage (118 degrees C), will that make the centres harder (and easier to pour in a silicone mould)? Otherwise, I'll try with chocolate shells! Thanks once again.
@PralinenUrlaub5 жыл бұрын
You need to mesure the baumé degrees to get the right sugar density. Temperature is a very vague indicator. If the sugar density is too high, you will get a solid interior, usually with higher temperatures. The starch helps to create a sugar crust, as it provides a very dry surrounding, silicone doesn't. Good luck!
@renusethi79997 жыл бұрын
Can u give me the recipe of liquor filled chocolates?
@vivianshaw3706 жыл бұрын
renu sethi what I want to know is can you put Fireball whiskey in melted chocolate and pour into a mold with a stick in it to make a sucker or will the fireball not work in the melted chocolate
@chimpmunkboy885012 жыл бұрын
Wonderful. Thank you.
@RenaissanceGamingInc8 жыл бұрын
what is the name for the liquid dispenser
@Pralinenkurse8 жыл бұрын
In German it is called "Likörtichter", a sort of funnel chefs also use for spreading sauces. You can also use a small milk can.
@hannahlong12610 жыл бұрын
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?
@PralinenUrlaub10 жыл бұрын
Grand Marnier contains sugar. Therefore you need to add more Grand Marnier in order to get the same amount of alcohol in your final mixture. Make sure that your final mesurement of the sugar density is exactly 32° Baumé.
@hannahlong12610 жыл бұрын
Thank you!
@hannahlong12610 жыл бұрын
Hannah Long I bought a Baumé scale and that did the trick! Thanks again! Now I am wondering, does it work without alcohol as long as the solution is 32° Baumé? Pocket Coffees are made with just espresso in the middle, no alcohol. Have you ever tried this?
@julianc65517 жыл бұрын
How do you use Baumé scale? Do you have to measure the sugar/alcohol content when the temperature is 32 deg ?
@gourmetsworld73157 жыл бұрын
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
@PralinenUrlaub7 жыл бұрын
I would, but it would take several days. But I will publish a book about making liquor filled chocolates.
@magaliduignan54647 жыл бұрын
Has your book been published yet? If so, could you please provide the full information, such as title, ISBN, etc? Thank you.