Liquor Chocolates INGREDIENTS: - COOKING CHOCOLATE OIL BASED ESSENCE BASIC LIQUIR: - WHISKY, BRANDY, RUM, GIN, VODKA. BASE MOULD: - Designed to make shell (base) CUT MOULD: - Corresponding to the base mould.(cover) METHOD: - Set the tempered chocolate in the cut mould. Keep in the fridge for ½ an hour. When set take out from the mould and keep in a box, in the fridge. Make shell with the tempered chocolate by brushing a thick layer of chocolate on the sides and base. Keep them in the fridge for 20 minutes to set. When set, fill the shell with liquor or cocktails. Cover with cut mould chocolates. Keep in the fridge for 2/3 hours to set. UN mould the chocolates, wrap immediately. REFRIGETATE - MINT Liquor: - 1tbsp vodka, 1tsp honey/condensed milk.
- Rum cream: - 1tbsp rum, 1tsp condensed milk.
- Screwdriver: - 1tbsp vodka/gin/white rum, 1tsp orange tang.
- Whiskey liquor: - 1tbsp whiskey, 1tsp honey/condensed milk.
- Strawberry liquor: - 1tbsp brandy, 1tsp strawberry crush.
- Cherry liquor: - 1tbsp cherry liquor.
- Raspberry liquor: - 1tbsp Brandy, 1tsp condensed milk 1 drop raspberry essence & 1 drop pink color.
- Ginger liquor: - 1tbsp brandy, 1tsp honey,1tsp ginger juice or ginger powder.
- Banana liquor: - 1tbsp brandy, 1tsp honey.1 drop banana essence.
- Melon liquor: - 1tbsp brandy/whisky, 1-2 drop banana essence.
- Pin a colada: - 1tbsp rum, 1 ½ tsp pineapple crush, 1 ½ tsp cream of coconut.
- Grape fruit cocktail: - 1tbsp whisky, 1tsp grape fruit sweeten.
- All yours honey: - 1tbsp brandy, 1tsp honey.
|
Recipes 