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??
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.
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.
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?
What about just adding liquor into the cake balls themselves??
Thanks Foxicakes. I think I will have to do this instead
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