Making Liqueur Chocolates: Boozy Sweet Treats (1965) | British Pathé
Let your sweet tooth ache as you watch these handmade liqueur chocolates being expertly prepared by a team of talented ladies in the 1960s.
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Piccadilly, London.
Absolutely wonderful footage of home made liqueur chocolates being made - yum. Pathe Pictorial takes us through all the various steps involved. They are being made for a famous Piccadilly store - which is not named (could be Fortnum and Mason - SL).
Sugar syrup is made then liqueur added. Various shots of moulds being made in trays of warm starch. The liqueur mixture is dripped into the moulds then the top is covered over with the starch. The delicate shells of liqueur are taken out of the moulds when the outside has solidified slightly. (Always wondered how they did that!)
Cherries soaked in brandy are taken from a big barrel then covered with gooey pink fondant cream - mm! Melted chocolate is seen in a big vat - it pours out of the bottom. Peppermint creams are covered in chocolate. The liqueur shells seen earlier are covered with chocolate. There are women up to their wrists in it says the narrator over a shot of a woman dipping chocolates in melted chocolate - her hand is absolutely covered in chocolate - not very hygienic!
Various shots of the chocolates being wrapped by hand and arranged in boxes. C/U of a box of very cute foil covered chocolates with the name of the liqueur contained within. Narrator suggests that this is the last place where hand made chocolates are made but I'm not so sure about that. He says that mass-production is an ugly word here and talks of the old world charm of chocolates that are made one at a time.
Various shots of chocolates on display in the shop then C/U of woman popping a choc into her mouth. That's probably what you've been wanting to do since we started this story says the narrator - too right!
Cuts exist - see other record.
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Raspberry Chocolate Cups Recipe
These raspberry chocolate cups are a chocolate lover dream come true. They are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse. The fresh raspberries on top really enhance the flavors and bring a
wonderful texture which makes this cups a memorable decadent dessert. There is no better gift you can make to a chocolaty sweet tooth person, I am certain of that.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 6 muffin cup servings
Chocolate Cups
7 oz (200 g) dark chocolate (55-70% cocoa)
6 aluminum muffin cups
Raspberry Puree
5 oz (150 g) fresh or frozen raspberries
1/4 cup (50g) sugar
Chocolate Raspberry Filling
7 oz (200 g) dark chocolate (55-70% cocoa)
1 1/4 cup (300g) whipping cream, cold
Raspberry puree
Topping
Fresh Raspberries
Powdered sugar
1. Prepare the chocolate cups. For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until a thermometer reads 105 -115 degrees F (40-46C), then take the bowl out of the heat. Add the 1.5 oz (40 g) chocolate into the melted chocolate and stir until smooth.
2. Fill each cup a little less than half with chocolate and rotate to coat all sides of the cup with a thick layer of chocolate. Pour the excess chocolate back into the bowl. Scrape the top edges and place them upside down on a parchment paper until you prepare the rest of cups. If necessary melt the remained chocolate again over simmering water if too hard.
3. Scrape the top edges again if necessary and refrigerate the cups for at least 30 minutes or until the chocolate hardens. Cups can be prepared few days in advance and kept refrigerated until ready to be filled.
4. Prepare the raspberry puree. Place raspberries and sugar into a small saucepan and bring to a boil. Simmer for 5 to 10 minute and remove from heat. Sieve to remove the seeds. Set aside until ready to use.
5. Prepare the chocolate raspberry filling. Place chocolate into a heatproof bowl and melt over simmering water. Add raspberry puree and stir to combine.
6. Whip the cream until stiff peaks form. Fold a third of the cream into the chocolate mixture until incorporated.
7. Fold the chocolate mixture into the remaining whipped cream.
Assemble the cups. Make a small cut at one end of each mold if necessary, and tear them off to reveal the chocolate cups. Fill the chocolate cups with raspberry chocolate filling.
8. Refrigerate for at least 2 hours or until set.
9. Before serving top each cup with fresh raspberries and sprinkle powdered sugar on top.
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Simple Homemade Liquor Chocolate
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Anna Makes Fancy Chocolate Mousse Cups!
Chocolate Mousse Cups are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe (Makes 8 to 10 individual desserts_
Ingredients
White Chocolate Mousse (Makes about 3 cups)
8 oz (225 g) chopped white chocolate
2 Tbsp (30 g) unsalted butter
1 ¼ (310 ml) cups milk
3 large egg yolks
3 Tbsp (37 g) sugar
2 Tbsp (15 g) cornstarch
2 tsp (3 g) gelatin powder, softened in 3 Tbsp (45 ml) cold water
1 cup (250 ml) whipping cream
Chocolate Cups
8-10 mini balloons
4 oz (110 g) bittersweet chocolate, chopped
1 recipe white chocolate mousse, chilled
raspberries or chocolate shavings, for garnish
Directions
1. For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornstarch together. Whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
2. Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.
3. For the chocolate cups, inflate and tie the mini balloons. Give them a little wipe with a damp cloth and allow them to dry. Have ready a parchment-lined baking tray.
4. Melt the chocolate in a metal bowl, placed over a pot of barely simmering water, stirring gently until melted. Remove the chocolate from the heat.
5. Dip the balloons halfway into the chocolate on a angle, and lift and rotate as dipping repeatedly, creating a tulip shape. Shake off excess chocolate and place each balloon onto the parchment-lined tray. Chill the balloons until the chocolate has set.
6. Use a pin to gently pop the balloon and let the air out slowly. Lift the balloon out of the cup and discard. Pipe the white chocolate mousse into the cups and top with raspberries or chocolate shavings. Chill until ready to serve.
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Chocolate Molds | How to Fill and Unmold Chocolates | Soft Caramels
Chocolate Molds | How to Fill and Unmold Chocolates ????????????✨ Today I show you how to make soft caramels using both a polycarbonate chocolate mold and plastic chocolate mold. You'll learn how to make the chocolate shell, fill it with soft caramel, seal the chocolates, and unmold them. Molded chocolates are so much fun and, more importantly, delicious!
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Just a reminder, this is an interview where I will be asking you specific questions to learn more about what your experience and goals are with chocolate. This will not be a chance for you to ask me questions about problems that you're having with chocolate techniques. ????
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IMPORTANT NOTE: In this video I am using compound chocolate not couverture chocolate. Compound chocolate does not have to be tempered, but couverture chocolate does. I highly recommend that you watch the videos linked below to learn more about this and watch my updated video on how to mold chocolates...
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Supplies used in this video:
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???????? gem polycarbonate mold:
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Video Chapters:
0:00 - Intro
0:38 - Supplies
2:08 - Soft Caramel
3:23 - Melt Your Chocolate
4:26 - Shine Your Mold
5:04 - Shell Your Chocolates
10:51 - Fill Your Chocolates
12:59 - Cap Your Chocolates
17:48 - Umold Your Chocolates
19:21 - Fin!
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