Chocolates filled with Black Dog Triple Gold Reserve




Chocolates filled with Black Dog Triple Gold Reserve



In my last post, I spoke wrote about chocolate and scotch pairing. But have you thought, how wonderful it can be when you fine your favourite Black gold Triple Gold Reserve filled in scrumptious chocolates. As I am writing this, I just take a pause, close my eyes and imagine the feeling.





I wouldn’t be wrong saying there is a kid in everyone; we just tend to hide it. I often chocolate cravings, who doesn’t? And when I have those cravings, the kid in me just wakes up. The combination of scotch and chocolate is such that one can eat just one or unless you are asked to stop. 

Carrying my favourite Black Dog TRG everywhere might be a difficult thing to do. So, why not combine TGR and chocolate in one. Something that I can carry anywhere and have any place! I found one such recipe on the net and am sharing the same with you!

Liquor filled chocolates can be made in a variety of ways. The one advantage that liquor filled chocolate with a starch made crystallized sugar crust have is that they have a long shelf life. The reason for this is that a starch made crystallized sugar crust prevents the liquor syrup from getting in contact with the chocolate. Without this crust the liquor syrup weakens the chocolate shell and therefore these types of chocolates need to be consumed within a few days up to one week. However one of the gains with this method, is that the syrup does not have to contain the same (high) sugar concentration to ensure that proper crystallization will take place.  Consequently these liquor filled chocolates offer a wider array of liquors which can be used. Time wise this method allows for making liquor filled chocolates from start to finish within an hour.














You can make the chocolate shells and liquor syrup days in advance. Keep both in a cool environment but not a refrigerator. Ensure you have confectionery fondant on hand to seal the chocolates. 





Liquor filled chocolates

Yield: 90
8 oz
(8 oz)
Water
240 g
1 ½ Cup + 2 Tbsp
(13 oz)
Extra fine granulated sugar
390 g
1 Cup
( 8 oz)
Black Dog Triple Gold Reserve
240 g
As needed
(A/S)
Candied Orange peel (Optional)
A/N
4 Tablespoons
(2 oz)
Unsalted butter, soft
60 g




4 Tablespoons
(2 oz)
Confectionery Fondant
60 g




1.       Prepare chocolate shells in molds which will provide a stable vessel. (Do not use molds with a rounded top). Set aside.

    2.     Bring water and sugar to a boil and boil for a full minute. Let cool to room temperature.

    3.      Measure 8 oz (240 g) of the cooled syrup (set remaining amount aside). Add an equal amount of Grand Marnier to the measured syrup.

    4.     Place a piece of candied orange peel in each chocolate cup. If using a very small piece chances are that the peel will float to the surface. Use a small amount of crystallized chocolate to “Adhere” the candied peel in the cup and thus prevent floating.

    5.     Fill the cups with the liquor syrup ensuring no dripping on the edges.

    6.     Cream the butter with the fondant and warm the mixture to make it very runny.

    7.      Pipe a thin layer of the mixture onto the syrup which will automatically flout to the surface. Allow to firm at room temperature-this will only take minutes.

    8.      Seal the chocolates with a small amount of chocolate thinned with the addition of 15% of grapeseed oil.

    9.     The chocolates do not need to be refrigerated.









  


Disclaimer: This content is meant only for people above the age of 25

Suman

Dreamer, Blogger, Writer, Foodie, Movie buff, Public Relations. Contributor for The New Indian Express and recently started a news publishing website 'Unkrate'.

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