ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Pastry Chefs › Chocolate and Booze Booze Pairings and Production
New Posts  All Forums:Forum Nav:

Chocolate and Booze Booze Pairings and Production

post #1 of 3
9/2/11 at 11:21pm
Thread Starter 

I've been asked if I can do an assortment of those chocolate covered liquid center booze bonbons.

 

I think I've got a good grasp of the techincle side, using the liquid syrup in the starch mold technique. Never had to do a batch this big though. Will I need to dry out the starch in an oven between batches? Would it be better to use an invertase method?

 

Oh yeah, anyone have a good lineup for chocolate and booze pairings?

Reply

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!
post #2 of 3
9/3/11 at 4:40am

michael-jackson-thriller-eating-popcorn-animated.gif

 

Watching with interest.....

Reply
post #3 of 3
9/3/11 at 10:51am

I have been able to re-use my starch a few times before drying it out, but the humidity is much lower here in Vegas so that could be different for you.

I enjoy making them with Kirsch or Cognac.  You sound like you already know how to do this, so you probably are aware that if you use a liqueur instead of something with a higher proof, then you need to adjust the syrup recipe to have it crystallize  properly.  Infused rums or vodkas would work as well.

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Pastry Chefs › Chocolate and Booze Booze Pairings and Production