Johan Sjöberg

Where does she buy that? Is it available online? Also, do you know how long those chocolates last before they go bad?

Please do! That would be very nice. What do you think about using agar to make a gel out of the liquor, and then coating the gel pieces in tempered chocolate? I don't know, but chocolates filled with liquor gel may have a longer shelf life than those filled with liquid liquor. Has anyone tried this, or is it a bad idea? One possible caveat is that agar has a melting point of 85°C, while ethanol has a boiling point of 78°C, so perhaps a little bit of the alcohol would be lost.

I'm very much a novice when it comes to making chocolates. I mean, I've made truffles now and then, but that's about it. So forgive me for saying potentially obvious or stupid things. Well, mostly it comes down to the fact that I want to avoid the sweetness. I'd like just chocolate and liquor, if possible. I guess I could try the sugar syrup method, though. In that case, I have an 80 proof (40%) liquor that I'd like to try. So I would need: 1500 gr sugar 0.5 L water 150gr alcohol/liquor 150gr liqueur (does this have to be liqueur, or can it be alcohol as well?) Or would I need more sugar to compensate for the high alcohol content of my liquor? Also, what would the shelf-life of these chocolates be?

Good thing I brought mine Regarding coating the insides of the shells, how about a layer of edible paraffin wax (a.k.a. baker's wax or canning wax)? Unless it's dissolved by alcohol, it might be able to separate the liquid from the chocolate. It's already used on many commercial chocolates to create a glossy finish. It's non-digestible, but assuming it works, you would just chew it apart when you eat the chocolate, thereby releasing the liquid within. On the other hand, if it did work, I guess someone would have tried it already.

In your example, you would calculate it like this: Final proof = (0.30 * 30 proof) + (0.70 * 40 proof) = 37 proof.

Perhaps there are edible waterproof substances that you could use to coat the insides? I don't know of any, though.

Would it be possible to coat the inside of the truffle shells with something to prevent the liquid from seeping through the chocolate?

Is there any way to put the liquor into chocolate "shells" without mixing it with sugar or heating it? I would like to preserve as much of the original taste of the beverage as possible, so ideally, there would only be pure liquor inside the chocolate shells.

Thanks. As I said, I'm trying to incorporate alcoholic beverages as well, so freezing wouldn't work for me either. Does anyone have a recipe or description of starch molding?

I have recently been thinking about incorporating some of my favorite liquors into chocolates. But the question is, how do I get the liquid liquor into the chocolates? Do you have a good method for this? This site mentions a sugar crust containing the liquid, but it doesn't say anything about how to make it.

Blueberry pancakes were good, although the pancakes had a very interesting blue-grey color. I'll see what other kinds of frozen berries I can find. Maybe I could bake the pancake in the oven and add apple slices on top?

Thanks, Lilija. Bananas sound great - I could mix them together with the milk and eggs in a blender, and then add the flour and baking powder. Nutella sounds tasty, but it has a lot of sugar - too much for me, but YMMV. It also contains lactose, so I think my stomach would react badly to it.

I purchased this gem today, so I thought I'd try it out: I got the last bottle in the store, but I had called them a day ahead and told them to set a bottle aside for me, so I had planned ahead. It was really good - a lot more intense and flavorful than the more elegant (and still very good) cognac I have.

First of all, this is my first post here, so hi, everyone. I'm Johan, a university student from Sweden. I'm in my first year of the Bachelor's programme in molecular biology at Lund University. I try to eat as healthy as possible, so I avoid using a lot of sugar, butter and stuff in my recipes. Well, that's that, I guess. Anyway, I'd like to try some new and interesting ways to season pancakes. This is my basic pancake recipe (makes two 7-inch diameter pancakes): • 1 dL (0.4 cup) graham flour • 1 dL (0.4 cup) oat milk (I'm lactose intolerant) • 1 whole egg • 1 tsp baking powder So far, I've tried adding curry, blueberries, and gingerbread spices (cardamom, cinnamon, cloves, and ginger). The gingerbread ones are the best so far, but I'm eager to try other variants. If you have any nice ideas, please share!