Infusing Alcohol Into Chocolate

Sugar Work By Grace1987 Updated 12 Jul 2011 , 4:49am by Grace1987

Grace1987 Posted 12 Jul 2011 , 12:10am
post #1 of 6

Hello --Well I am planning on making cake pops for my friend's bridal shower coming up in a couple of weeks, but I wanted to add liquor to the chocolate that they are dipped in. Last time I tried adding alcohol to chocolate it became hard and just lost all consistency. Can anyone help me with this please??

5 replies
cookiemom51 Posted 12 Jul 2011 , 12:29am
post #2 of 6

I believe that adding liquor to chocolate will always make it seize as you have described. I think if you really want to use liquor in the coating I would make a glaze icing like for petits fours and include the liquor as part of the liquid.

Curtsmin24 Posted 12 Jul 2011 , 1:03am
post #3 of 6

Yes it will cause the chocolate to seize. Making a liquor ganache would be your best bet and maybe rolling the cake pops around that and then dipping. Just a suggestion.

Foxicakes Posted 12 Jul 2011 , 1:22am
post #4 of 6

What about just adding liquor into the cake balls themselves??

Grace1987 Posted 12 Jul 2011 , 4:48am
post #5 of 6

oh okay..thanks for the help! Is kahlua different because I read somewhere that you can make a chocolate fountain with kahlua and it will retain its consistency?

Grace1987 Posted 12 Jul 2011 , 4:49am
post #6 of 6
Originally Posted by Foxicakes

What about just adding liquor into the cake balls themselves??

Thanks Foxicakes. I think I will have to do this instead icon_smile.gif

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