Chocolate and Booze Booze Pairings and Production

Discussion in 'Professional Pastry Chefs' started by thetincook, Sep 3, 2011.

  1. thetincook

    thetincook

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    I've been asked if I can do an assortment of those chocolate covered liquid center booze bonbons.

    I think I've got a good grasp of the techincle side, using the liquid syrup in the starch mold technique. Never had to do a batch this big though. Will I need to dry out the starch in an oven between batches? Would it be better to use an invertase method?

    Oh yeah, anyone have a good lineup for chocolate and booze pairings?
     
  2. left4bread

    left4bread

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    [​IMG]

    Watching with interest.....
     
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  3. jellly

    jellly

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    I have been able to re-use my starch a few times before drying it out, but the humidity is much lower here in Vegas so that could be different for you.

    I enjoy making them with Kirsch or Cognac.  You sound like you already know how to do this, so you probably are aware that if you use a liqueur instead of something with a higher proof, then you need to adjust the syrup recipe to have it crystallize  properly.  Infused rums or vodkas would work as well.
     
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