Hi, I have a client who wants chocolate bars with alcoholic tendencies?

I don't want to just use ganache. I would like other textures. When would you add the booze when flavoring caramel? Has anyone ever tried flavoring nougat with alcohol? Help. I know I can do this trial and error but I'm hoping to figure it out before I go bankrupt and my family screams NO when they see me coming .

I've tried using the 'search forum' feature but it's so broad I get thousands of results that don't really help. Any suggestions?

Thanks

I use quite a bit of alcohol in my baking and candymaking. The only way I know to do it is what I do. I will make a big batch of something... chocolate chip cookies, IMBC, FBC, chocolate cake, caramel, nougat, ganache, you name it. I then get out every piece of plastic I have, my Sharpie for writing on parchment (still doesn't work), tape to write on, and a ton of alcohol bottles. I then start experimenting. Combinations and amounts in the frosting, amount to brush on cake, amounts and how much in fillings. I take extensive notes and a few just shine and rise to the top. Once you do this and get used to it, you can start predicting the good ones.

For nougat and caramel, I would suggest the liqueurs. The ganaches can handle the spirits as well as the liqueurs. For example, Calvados, Godiva, or Kahlua, and caramel, nougat with Bailey's, Chambord, Cognac, or Kahlua. You can also add liqueur instead of vanilla to seafoam covered in chocolate. Sub out the vanilla in toffee or brittle too.

You only have to do it once in your lifetime if you have everything in place and take notes. Sometimes I add a menu item with a combination of liqueurs I've never even made because I just know it will be good. This only comes from experience through trial and error. And there have been lots of errors too.