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Post by Anders B on Jan 11, 2013 10:35:37 GMT -5
I am very fond of chocolate with alcohol. Not the ones with sugar crust, but those with pure dark chocolate, like Anthon Berg's Chocolate Liqueurs www.anthonberg.com/Products/Worldwide/Liqueurs.aspx. However, when I try to make some myself they very quickly deteriorates - when the alcohol reacts with the chocolate. Since Anthon Berg and others have found a solution, I guess they add something to the chocolate to make the pralines stable. Any suggestions?
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Post by maryam on Jan 12, 2013 10:53:08 GMT -5
How about mars chocolate?Ilike it
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Post by Brad on Jan 12, 2013 13:58:27 GMT -5
Now here is a question I'd LOVE to know the answer to!!! I'm going to take a stab at a guess. The liquor is mixed in such a way as if it's to be molded in corn starch. Just before it's poured, a small amount of Invertase is added. The liquor solution crystalizes and is coated with chocolate then let to sit for a couple of weeks while the invertase acts on the sugar crystals.
This seems like a lot of work. IS THERE AN EASIER SOLUTION??
Love to hear some answers!
Brad
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