LIQUOR FILLED SUGAR SHELLS
Provided by Food Network
Categories dessert
Time 16h5m
Yield 48 pieces, depending on the size of your mold
Number Of Ingredients 4
Steps:
- The starch must be dry before you begin this recipe. I spread my potato starch onto parchment paper lined baking sheets and placed them in a slightly warm oven for a few hours.
- In the interim, determine or make your candy mold. You could use a Champagne cork that is cut in half. Insert a wooden dowel into the cork. I used another method. I filled a regular polycarbonate candy mold with chocolate. When the chocolate cooled, I unmolded the pieces and glued them to a flat piece of wood measuring 1-inch by 15 inches. I did it that way so I could make more indentations faster.
- Place the potato starch in a container that will allow you to have a layer of starch at least 1 1/2-inches deep. Carefully press the mold into the potato starch to make the indentation. Carefully remove the mold. Repeat as many times as your container will allow.
- Place the sugar and water in a saucepan and boil to 119 degrees C (246 degrees F). When it reaches that temperature, remove it from heat and add the alcohol. Pour the mix into the funnel tool and carefully fill the impression with the candy mixture. Carefully cover the filled impressions with more potato starch. Allow to set at warm room temperature for about 10 hours. If the candies do not have a strong setting, leave them for an additional 4 to 6 hours. Be very careful that the container is not moved or the candy mixture will not set. Be mindful of excess vibrations as well. After about 10 hours, delicately remove the candies from the potato starch. At this stage, they can be served or coated with chocolate. Serve.
- Jacques' tips: The candies can also be air-brushed with color.
CHOCOLATE LIQUEUR
This recipe came from Josephina, a dear friend, when we lived in Naples Italy. If you can't find grain alcohol, you could get away with using vodka. You'll want to use it within a few weeks or shake it up every now and again since it tries to settle. Drizzle some on top of fresh fruit in season for a very easy, sophisticated dessert.
Provided by Pilates Gal
Categories Beverages
Time 20m
Yield 2 liters
Number Of Ingredients 4
Steps:
- Heat the milk. Add sugar and cocoa, cook, stirring. Let cool a bit then add the alcohol. Let cool in a pan of water. Strain and pour into bottles.
- I keep mine refrigerated though you don't have to.
Nutrition Facts : Calories 1208.2, Fat 18.4, SaturatedFat 8.3, Cholesterol 51.2, Sodium 179.3, Carbohydrate 247, Fiber 10, Sugar 199.8, Protein 22
CHOCOLATE LIQUEUR
Use this whenever Godiva Chocolate Liqueur or Creme de Cacao is called for in a recipe. Personally, I would rinse the vanilla bean & add it to the jar of strained liqueur.
Provided by Elmotoo
Categories Beverages
Time P14DT10m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Mix sugar, water, and cocoa in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, just until sugar and cocoa are completely dissolved. Remove from heat and cool to room temperature.
- Pour into a clean 2-quart glass container. Stir in vodka and vanilla bean. Cover tightly; keep in a cool, dark place for 14 days, shaking container thoroughly every 2 days.
- Strain liqueur through a moist paper coffee filter into a clean glass container. Straining will take a couple of hours as residue is very thick. Change filter halfway through. If residue remains, strain again immediately.
- Cover tightly; let liqueur age in cool, dark place at least 1 month.
Nutrition Facts : Calories 2763.8, Fat 3.7, SaturatedFat 2.2, Sodium 20.7, Carbohydrate 315.6, Fiber 9, Sugar 299.9, Protein 5.3
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