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Dipped & Filled Chocolates
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By Anne Willan
Published 1989
One of the world’s greatest treats must be a box of fresh chocolates. Centers for dipped chocolates are often based on chocolate pastes like ganache, which is the filling for truffles, or Italian gianduja, a paste of chocolate or cocoa butter and ground toasted nuts.
For liqueur centers, a special technique is required. A mold is prepared by marking shapes in a smooth layer of very dry cornstarch, then a light, liqueur-flavored syrup is poured into the mold. The filling is covered with more cornstarch, left overnight to set, and then dusted off. The cornstarch helps the outer surfaces of syrup to crystallize and form a shell with a liquid center. The liqueur shell is then dipped in chocolate.
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