Preparation of Sugar Encrusted Liqueurs
Sugar crusts are formed by pouring filling into moulds prepared of starch (referred as starch moulds). The moulds are about room temperature. The surface of the liquid that is exposed to the air is dusted with starch. After approximately two hours, crusts form. These crusts are flipped and left to stand in starch for twenty-four hours. After standing for this period of time, the resulting shells are ready to be enrobed in chocolate.
- For 100 weight parts of 60% alcohol liqueur, use 60 weight parts of sugar.
- If you use a lower percentage of alcohol, add food-grade 96% alcohol to make up for the difference.
- Dissolve the sugar by heating it to 120°F (48.89°C).
- Cool the sugar to 60°F (15.56°C) and pour liquid into the starch moulds.
Read more about this topic: Sugar Crust
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