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Infusing Alcohol into Chocolate

post #1 of 6
Thread Starter 
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??
Grace

"Eating and reading are two pleasures that combine admirably." C.S. Lewis
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Grace

"Eating and reading are two pleasures that combine admirably." C.S. Lewis
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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.
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.
"Once a Marine Always a Marine" Semper Fi!!!
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"Once a Marine Always a Marine" Semper Fi!!!
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post #4 of 6
What about just adding liquor into the cake balls themselves??
post #5 of 6
Thread Starter 
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?
Grace

"Eating and reading are two pleasures that combine admirably." C.S. Lewis
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Grace

"Eating and reading are two pleasures that combine admirably." C.S. Lewis
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post #6 of 6
Thread Starter 
Quote:
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
Grace

"Eating and reading are two pleasures that combine admirably." C.S. Lewis
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Grace

"Eating and reading are two pleasures that combine admirably." C.S. Lewis
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