This recipe requires a bit of equipment - candy molds, sugar thermometer, one air tight jar per liqueur used, a piping bag with a fine nozzle, and a palette knife make this advanced chocolate candy recipe a snap to follow.
Ingredients:
8oz. chocolate, melted 16oz sugar 1/2c water Liqueurs of your choice, e.g. Cointreau, Kirsch, Grand Marnier (My favorite is Grand Marnier) - 2T each
Instructions:
The first time you use this recipe, just use one liqueur. Once you get the hang of it, doing more at the same time is much easier.
Put the sugar and water into a pan and boil until your candy thermometer registers a temperature of 225 deg F.
Immediately pour the syrup in to an air tight jar which should be sealed quickly to prevent the mixture crystallizing.
Working with just one jar at a time and moving quickly, open a jar, pour in the 2 tbs of the liqueur you are using, and seal immediately. Swish the jars gently to mix the liqueur with the syrup.
Coat the molds with melted chocolate and allow the chocolate to set at room temperature, in the refrigerator if you're in a hurry.
Carefully fill the chocolate rounds, while they are still in the molds, with the flavored syrup. Leave about 1/8 inch from the top. Allow the syrup to set. This usually takes about 24 hours.
Using melted chocolate, fill up the 1/8 inch above the liqueur filling with piped chocolate (use a piping bag and fine nozzle). Use a palette knife over the soft chocolate to flatten and seal. Allow to set again.
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