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alcohol filled chocolates

post #1 of 4
Thread Starter 

i want to melt chocolate and add alcohol. If i also added gelatine would the chocolate re set when put into moulds

post #2 of 4
What is the reason for the gelatin ?
post #3 of 4

Short answer, no.

 

If you add liquid--other than oil--to chocolate in ratios less than 1:1 the mixture will seize up--turn to brown cement before your very eyes.  The gelatin will just give it a "goodyear" texture, but won't make the chocolate hard, shiny and glossy like before.

 

If you want to know why, I'd be happy to explain, it takes a bit of time to explain it though. 

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 4

why not make a thin layer of chocolate into your molds let it firm up, then fill it with chocolate ganache (with your alcohol of choice in it) then finally, fill the remaining area with some more chocolate, let it firm up again then you have some sort of alcohol flavored chocolates... no need for gelatine, unless you're planning to do something else, say mousse.... If you get the idea of chocolate truffles, you could apply it here... hope this helps.

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Information comprehended w/o testing and validation is just opinion.

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Information w/o testing and validation is just data.

Information comprehended w/o testing and validation is just opinion.

INFORMATION COMPREHENDED WITH TESTING AND VALIDATION IS KNOWLEDGE.

I don't just read/write recipes and try them out; I study, analyze, test, validate and revalidate them. :)

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