Liquor Cordials, Starch-Molded


Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Sugar 740 g 26 oz 57%
Water 260 g 9 oz 20%
Liqueur or spirit, warm (see Note) 300 g 10.5 oz 23%
Batch Size 1300 g 45.5 oz 100%
Dark chocolate, melted, tempered, for dipping as needed
White chocolate, melted, tempered, for finishing as needed


  1. Prepare starch molds using a bottle imprinter. (See Starch-Molding Technique and Theory.)
  2. Combine the sugar and water in a saucepan and cook to 119°C/246°F. Clean the sides of the saucepan well while cooking, using a pastry brush and water. Remove any impurities from the surface of the syrup.
  3. Remove the syrup from the heat. Gently blend in the liqueur or spirit. Take care that it is well incorporated, but do not overagitate.
  4. Funnel the warm syrup into the prepared starch molds. Sift a layer of dry starch over the molds, completely covering them.
  5. Allow to set undisturbed for 4 to 5 hours. Turn the pieces over to ensure even crystallization. (This step is optional, but recommended.)
  6. Leave the cordials overnight to crystallize in the starch.
  7. Remove the crystallized cordials from the molds and brush the excess starch off of each piece using a soft, dry pastry brush.
  8. Dip the bottle-shaped cordials in the tempered dark chocolate. Using a paper cone, pipe two diagonal stripes of the tempered white chocolate across the necks of the bottles.

Liquor Cordials (Using Hollow Truffle Shells)

Cover the saucepan of hot flavored syrup with a damp towel. Allow to cool to 26°C/79°F. Fill hollow truffle shells with the syrup. Leave to crystallize overnight. Cap with chocolate and dip in tempered chocolate, as for truffles. (See Hollow-Shell Technique and Theory.)