Liquor Cordials (Using Hollow Truffle Shells)

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Using hollow truffle shells to produce liquor chocolates relies on ready-made truffle shells. Use of these convenient products eliminates the need for starch molding. However, the size and shape of the finished product is dependent on the size and shape of the shells available. When using truffle shells for liquor chocolate production, boil a concentrated syrup exactly as you would for starch molding. After the syrup is boiled to the desired degree, remove it from the heat and add a measured amount of spirit or liqueur. Then leave the flavored syrup to cool without agitation, covering it with a clean, damp cloth to prevent moisture loss that could cause crystals to form. Once the syrup is cooled to 26°C/78°F, deposit it in the shells, and leave the filled shells undisturbed overnight. The syrup exposed to the air forms a thin skin of sugar crystals, which seal the syrup in the shell. The filled, sealed shells are then ready to be capped with chocolate, dipped in chocolate, and decorated as desired. As a shortcut—or remedy, if the sugar fails to crystallize—float a thin layer of melted tempered cocoa butter on top of the syrup in the shells and allow it to set in order to seal the opening. Shells sealed in this manner may be dipped and decorated as usual once the cocoa butter sets.