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How to Make Chocolate Liquor Cordials - Now Extra-Helpful!

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Is there any greater pleasure than consuming a tiny chocolate bottle of your favorite alcohol?

Think about it: a rich, bittersweet shell of chocolate hides a wafer-thin shell of sugar. At the first bite, a rich "snap" rewards your efforts, which is soon followed by the warming flush of a small sip of liquor. The flavors mingle, interact, explode!

But wait... You just realized, you can't get your favorite flavor of alcohol in a candy, can you? Sure, if all you want is whiskey, rum or cognac. But we here on Instructables are connoisseurs of the exotic and unusual.

Where's the cobra whiskey candy? Can we put grapefruit liquor to work? What about skittles or bacon vodka?

"Oh," you may be saying to yourself, "if only we could make these candies at home, the happy drunken sky would be the limit!"

Well, I'm here to tell you that your heartbreaking search is at an end - you can make these confections yourself... and it's easier than you think.
 
 
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Step 1: Sweet, Sweet Science

Here's an overview of the procedure we'll be following.

First, sugar and water are heated together to a set temperature in order to produce a near-saturated sugar solution. That means that the water has dissolved the maximum quantity of sugar possible - the addition of more sugar will cause the formation of crystals.

Second, warm liquor of the chef's choice is added to bring the solution slightly above the saturation point.

Third, the solution is gently transferred to pre-prepared cavities in a bed of pre-dried cornstarch. The starch provides seeding points for the now supersaturated sugar solution. If the concentration of sugar in the candies is right, a thin shell of sugar will grow around the liquid centers. When the interior solution has been sufficiently depleted of sugar, the growth of the shell will stop.

The candies can be consumed as they are, or dipped in chocolate to provide a nice finishing touch.

I recommend starting this procedure in the morning on a Saturday. This way, the starch can be dried in the morning, the sugar syrup can be prepared around lunchtime, and the candies will be ready to eat by Sunday morning.
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ambicapruthi8 months ago
Hey, This is awesome. I have been looking for a guide for a long time. I have two questions. I am based in a very high humidity climate (Singapore). Do I need a cold environment while working on Candies ? I usually keep my Aircon on when I work with chocolate here. 2nd one you have mentioned in Step 5 to flip them over ? Do you mean turn the tray upside down?
WUVIE1 year ago
Oh my gosh. BRAVO on this Instructable. Fabulous, fabulous, fabulous.
Thank you!
shortone2 years ago
http://www.instructables.com/id/For-the-Diva/

Just thought I'd let you know I included you in my guide! I'm not sure if the pictures are showing up properly because my internet is a little weird, but hopefully I'll figure it out tomorrow :)
Mongpoovian (author)  shortone2 years ago
Thank you! I'm honored. :)
lizzie.rudd2 years ago
Looks brilliant! But I'm wondering if its possible to not use the starch mould?
I make filled chocolates a bit, and normally make a chocolate cup, fill it with the filling then cover up the cup with chocolate, leaving time between each for stuff to set.
This is the first time I'm trying with alcohol - so yeah. Is it possible to put the alcohol syrup straight into chocolate cups?
Mongpoovian (author)  lizzie.rudd2 years ago
That would probably work just fine! The only thing that might be an issue would be capping the cup with chocolate. I'd think that sprinkling the top of the syrup with a tiny bit of starch would probably induce crystallization enough to safely coat the cup.

Let me know if it works!
rdk2852 years ago
"If you start with tempered chocolate and do not let the temperature exceed 97 F (36 C), you will not lose your temper. "
haha! great instructable! but i was wondering if the same can be done with chocolate molds and if its possible to completely omit the starch bit.... to make shells out of chocolate n then coat it with chocolate on the top after there is a thin sheet on crystallized sugar on top as u say!
ram_ram_72 years ago
hi.I need manual of How to Make Chocolate Liquor Cordials but i don't pay money for sign up because i am iranian and don't have credit card.hence every one can help me please send manual of How to Make Chocolate Liquor Cordials to my mail(ram_ram_7@yahoo.com).
tnx
aedelstein3 years ago
What would the ratio of sugar : water for maken this simple syrup? thanks :)
Mongpoovian (author)  aedelstein3 years ago
The syrup has 87 g water, 247 g sugar, and 100 g alcohol in it.
midoshah3 years ago
can i replace the liquor and use soy sauce
and put any ingredient live vineger or corn syrup to have this result
Mongpoovian (author)  midoshah3 years ago
That's an interesting question! I don't think that using non-alcoholic liquids would work. My feeling is that water-based liquids would result in an excessive amount of crystallization, resulting in something closer to rock candy. Vinegar and other acidic ingredients actually break down sugars, so the problem with using them is the opposite - you might not get crystallization at all.
thanks for reply and your interest but i m work in molecular gastronomy and i didn't use alcoholic liquids and the result is perfect your topics is very helpful
tanks
Did you make any adjustments to the reciepies or procedure to use a non-alcoholic liquid? Do share the knowledge if you have it!
non alcoholic liquid mixed with some buffer of some sort?
yeah, i'll try with ice tea
Lynnette_693 years ago
Just wanted to know if you let the sugar mix cool down some before adding the liquor. I added it after cooking off the suger and the stuff looed like it just boiled off. I scewed up the first batch had fresh corn stach so I dint dry it first
trying to make another batch.
scoochmaroo5 years ago
I love this and can't wait to try it. But it looks so complicated!
I'm not good with the 'difference of 3o' thing.
Could you use silicone molds instead of cornstarch?
Mongpoovian (author)  scoochmaroo5 years ago
It's actually not that hard to get the right temperature - if the syrup is cooked over medium heat, it's slow enough that it is (usually) easy to catch it at the right point. Once the temperature hits about 115, you just need to be extra vigilant. :) Unfortunately, silicone molds don't work. The first time I tried this, I poured the leftover syrup into a set I had. The top surface crystallized, but the rest didn't. I don't know if pre-starching the molds might work, but it seems like it would be pretty difficult to insure a clean, even coating.
Shouldn't be any harder than getting a clean, even layer in a bundt pan. Apply a thin layer of butter or Crisco over the dish surfaces, dust on some starch, and shake the excess all over your clothes. Or a sink. Probably both.
Interesting. Lucky me you already tried it! I love a good instructable that comes out of trial and error! I'm definitely going to try it. I'll post my results. I have a good feeling that this might become my new signature holiday gift candy. . .
Mongpoovian (author)  scoochmaroo5 years ago
Please do post your results! I'd like to know what liquors people try, and which ones are problematic. I'd love to compile a list of successes and failures to add into the instructable.
Darn it i miss chocolate liquor bottles.
SixTwelve4 years ago
Trying this at all was thanks to your instructable. Trying a second (and successful!) time was thanks to the troubleshooting guide. Thanks!

I found two refinements that are working for me.

1) I'm using a tea infuser as a sifter. The type that scissors open like a clamshell? They don't work for tea, but the mesh is very fine and it sifts in a very localized manner, making it easy to sift within the lines.

2) I took your complaint to heart about forgetting to reserve some starch for the top. Let's just say I recognized myself in that paragraph. So before the starch goes in the oven, when my brain's fresh and I'm not worrying about errant crystalization, I set up the trays the way I want them and fill a ramekin with the topping starch as mis en place. Everything goes in the oven, and there's nothing to remember.


sugar.rush4 years ago
Can you use actual candy molds for the sugar molding-process (perhaps dusted with corn starch and topped w/corn starch for moisture prevention) or is there a purpose beyond a simple mold for the corn starch?
photosniper4 years ago
how high would the alcohol content have to be for it would 15% vol be enough
Mongpoovian (author)  photosniper4 years ago
I've never ventured too far away from hard alcohols. 15% might be pushing it, but it's hard to say without conducting the experiment.
photosniper4 years ago
Hi. just wondering how much chocolate do i need for a batch

thanks
red-king4 years ago
 that cobra whiskey sounds potentially harmful... what with the "numbing effects" and "possibly neuro-toxic" 
interesting though...
photosniper4 years ago
Hi. I would like to try this but just have one question. would it be possible to use couverture chocolate for this
Mongpoovian (author)  photosniper4 years ago
Couverture chocolate would work superbly for this.
HollyHarken4 years ago
I have always wondered how liquor filled chocolates were made and now I know!!  Thanks for a great instructable.  For years I've bought liquor filled chocolates in a local Polish Deli in the town that I live in.  I've always wondered how they were made.  It is great to know that I can make my own if I ever want to.  I'm not overly fond of having my kitchen covered in cornstarch.  I have enough trouble keeping it clean in general.
Mongpoovian (author)  HollyHarken4 years ago
Thanks! You'll have to let me know how it goes for you if you try to make them.

I know what you mean about the cornstarch. I'm also not a particularly tidy person, but a layer of fine powder all over the counter is enough to drive even me a little nuts.
jophia4 years ago
Hi, i can't really get the step for adding alcohol. how should i add inorder not to agitate it? because i tried twice but i'm still stuck atthat step. can you advice me more on this? thank you.
Mongpoovian (author)  jophia4 years ago
What you don't want to do at this step is to vigorously stir or whiskthe mixture.

The best way to slowly add the liquor is to pour it slowly down the sideof the container. It'll form a layer on the top of the sugar syrup.Then, to mix it, just place the spoon in the mixture and slowly stir thecontents. It might take a while to completely incorporate, but that'snot a bad thing.
Thanx! i will give it a shot again ! =)
Oh dear. You see, I have quite a few friends who either have recently turned 21 or will in a few months, but I've personally decided to buck the trend by refusing to touch alcohol in any form when my time comes. But as a hobbyist with a penchant for molecular gastronomy (and working on a chemistry BA), this Instructable is forcing me to reconsider my commitment. Perhaps I could reverse the usual tradition of most 21st birthdays, instead doling out the celebratory ethanol in chocolate shells to anyone but the celebrant? Damn it all, though, I thought nothing, absolutely nothing, could come along and sway my resolution with this topic. But alas, I checked the front page of Instructables a couple of days ago, and all that is now up in the air.
I find your solution to the traditional 21st birthday fascinating, but what, pray tell, would you then give the birthday man/woman? It seems a bit unfair to give the presents to the guests and nothing to the person of the hour...
Malable5 years ago
I'll have to report a mixed result. My coconut rum liqueurs were like a soft bag of liquid after 4 1/2 hours, so I left them overnight before flipping. After a further 7 hours, the first trayful, made in a flat tupperware-type thing, were wonderfully fulfilling to excavate out, looking like little hard-gums. The 2nd tray, setting in a small baking tin, had not flipped cleanly, and each small candy started oozing as I picked it out of the cornflour. If I leave it overnight again, will the syrup solidify enough so I can sieve the cornflour for another attempt later (much later)? Excellent instructions though, and following the links I have also learned how to temper chocolate.
Mongpoovian (author)  Malable5 years ago
I'd leave them in for another day, it couldn't hurt! More time in the starch did wonders for my overly soft coconut rum candies. It's odd that half a batch worked and half didn't - was there any difference in the way the two containers were covered or stored?
Yes – the batch that worked were in a container with a clip-on lid, so the candies inverted neatly onto their heads. The other tray was inverted into another tray of a similar depth, so they misaligned and slipped. I finished the handful of successful candies and took them to a funeral (I'd made them to cheer up my cousins) where they went down a treat! I will definitely be trying again. Maybe next time with a nice 8 year old rum..
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