Quote:
Originally Posted by foodpump  It'd be pretty hard to pour a bottom with a fluid liquid to support the molten chocolate, maybe drop a cut-our piece on top of the booze and "weld" the seam with couveture, but any booze trapped between the cut out piece and the mold wall would render the "welding" useless ...
In Switzerland most confiseries have a Kirsch or Plum liquor praline: The liquor is mixed with a sugar syrup, then this is poured into a starch molds. Overnight the sugar crystalizes forming a crust around the booze, then this is removed from the starch bed, any traces of starch carefully brushed off, and enrobed in chocolate. |
I have a picture tutorial on this but haven't been brave enough to try it.
When you pour the temp. chocolate between the steel bars on parchment paper and let it set a bit, you are able to actually cut the shapes you need. We did that, you can see the actual technique on Chocolate transfer sheet cut outs that we used to make the candies that I posted in the photo gallery.