Sugar syrup for starch molding

[Lior]

I have been searching for that thread on making liqueur filled truffles either with hollow balls or using the starch method. I could not find it after a loooong search. I am interested in going back to the proof שמג % business of alcohol. Recipes given in books do not always specify proof and as I recall it does make a difference because of the amount of water used in syrup. Does anyone remember this thread?

Thanks

[lebowits]

I have been searching for that thread on making liqueur filled truffles either with hollow balls or using the starch method. I could not find it after a loooong search. I am interested in going back to the proof שמג % business of alcohol. Recipes given in books do not always specify proof and as I recall it does make a difference because of the amount of water used in syrup. Does anyone remember this thread?

Thanks

I was told recently in a class that you should always use 160 proof liquors to insure a low water content.

[Lior]

I found that thread eventually. Biy the google search here on eG did not find it no matter what I wrote!!!

here it is chocolates filled with liqueur

It was great reading it again and I am once again interested in the proof business.

160 proof would be 80% alcohol??? Which liqueur could have that much? Any examples?

Kerry's formula : 1 proof :50 grams sugar, 25 grams (hald the sugar weight) did not work for Schneich. Wybauw mentions 60 Proof...

SO what is the perfect formula?? I have 3 books

1. Geerts- no proof mentioned- but 65% sugar, 22% water and 6.5 % liqueur-no proof given and 6.5 % spirit (total 13%).

2. Wybauw: for starch and molded are different

pages 73 and 74:

for starch: 62% sugar, 25% water and 9.3% liqueur and 3% spirit (total 12%)

for molded:

sugar-64%, water-21%, glucose-2%, 6.3% liqueur (60 proof),6.3 % spirit (nearly 13% total)

3. Greweling page 253 :

sugar is 57%, water is 20% and alcohol is 23% (no proof given

conclusions?

[John DePaula]

Is this the thread you were searching for?

Molded Chocolates filled with liquor

ETA: Ooops, I see you've already found it...

Edited May 3, 2010 by John DePaula (log)

[Lior]

Thanks anyway! Steve, I am still curious about 160 proof. That seems so high. Is it available? DO you know of an example name? Thanks.

[lebowits]

I believe that the chef was pointing out that the higher the alchohol content, the better, but that it was a guideline. It is very hard to find liquers with such a high proof. I'll see about digging up a formula and posting it later. In the meantime, take a look at this website.

[Lior]

great site-thank you so much!

[ChrisZ]

Thanks anyway! Steve, I am still curious about 160 proof. That seems so high. Is it available? DO you know of an example name? Thanks.

When I was 15 I did two weeks work experience in a restaurant, where I was especially impressed by a shelf of high-alcohol liqueurs that were clearly labelled "culinary grade" - "cooking only" - "do not drink", etc etc. They were all about 80% alcohol- or 160 proof. I've never seen them again and I assume you can only get them through specialised suppliers- however aside from the prominent warnings the labels were basically the same as retail versions. They had quite a few but I can only say with certainty that Grand Manier was one of them, and possibly Cointreu as well.

If my memory hasn't failed me - this was 20 years ago - it's possible these high-proof "culinary grade" liqueurs are actually made with lower quality alcohol and are intended to be flambe'd rather than encased in chocolate, so I wouldn't assume that high-proof equals high-quality.

-Chris

[Kerry Beal]

I can get the 160 proof "culinary grade" liqueurs at Qzina and other pastry suppliers.

[Lior]

thanks! Funny what things a 15 year old remembers!!

Kerry, did you ever taste them? Do you know if the flavor carries through? Does the % of alcohol have an effect on the flavour? I will have to see if we can get them here!

[Kerry Beal]

thanks! Funny what things a 15 year old remembers!!

Kerry, did you ever taste them? Do you know if the flavor carries through? Does the % of alcohol have an effect on the flavour? I will have to see if we can get them here!

They taste strongly of alcohol - but the flavour carries well.

[Lior]

okay, thanks!