Liquor Filled Chocolates (Molded)
Molded chocolate cups filled with a Grand Marnier liquor syrup and candied orange peel, sealed with butter-fondant. Yield: 90.
🍽️ Makes 90
Ingredients
| 240 g (8 oz) | Water |
| 390 g (1 ½ Cup + 2 Tbsp / 13 oz) | Extra fine granulated sugar |
| 240 g (1 Cup / 8 oz) | Grand Marnier or other liquor |
| As needed (A/S) | Candied Orange peel (Optional) |
| 60 g (4 Tablespoons / 2 oz) | Unsalted butter, soft |
| 60 g (4 Tablespoons / 2 oz) | Confectionery Fondant |
Instructions
Yield: 90
- Prepare chocolate shells in molds which will provide a stable vessel. (Do not use molds with a rounded top). Set aside.
- Bring water and sugar to a boil and boil for a full minute. Let cool to room temperature.
- Measure 8 oz (240 g) of the cooled syrup (set remaining amount aside). Add an equal amount of Grand Marnier to the measured syrup.
- Place a piece of candied orange peel in each chocolate cup. If using a very small piece chances are that the peel will float to the surface. Use a small amount of crystallized chocolate to "Adhere" the candied peel in the cup and thus prevent floating.
- Fill the cups with the liquor syrup ensuring no dripping on the edges.
- Cream the butter with the fondant and warm the mixture to make it very runny.
- Pipe a thin layer of the mixture onto the syrup which will automatically flout to the surface. Allow to firm at room temperature — this will only take minutes.
- Seal the chocolates with a small amount of chocolate thinned with the addition of 15% of grapeseed oil.
- The chocolates do not need to be refrigerated.