Liquor Cordials

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Several methods are used for making liquor cordials, including filling lined chocolate molds and capping them; filling hollow chocolate shells and allowing the syrup to form a skin of crystallization before completing the chocolate coating; and employing the classic technique of starch molding. (See Starch-Molding Technique and Theory.) Starch-molded liquor cordials are classic confections in which a thin eggshell of crystalline sugar surrounds syrup that is generously flavored with a spirit or liqueur; the piece is then enrobed in chocolate. When bitten, the chocolate and sugar shell give way to release the liquid center. Eating the finished confection is a singular experience.