Alcohol in bonbons

[Charlene C.]

Hello, I’m new here. I have a very small chocolate business in central Washington, and have been approached by a few wineries about using their wines in truffles. I may be misunderstanding the regulations, but it seems I would need to keep the alcohol content under 1%, or get an alcohol license, which is probably not worth it. My question is how do you determine the percentage of alcohol in a candy? Any advice would be greatly appreciated!

[blue_dolphin]

Welcome to eGullet!  Have you seen this topic?

It doesn’t exactly answer your question but seems somewhat relevant and concerns the same state. You might want to add your question over there, too 

[Charlene C.]

Thank you! I’ll take a look.

[TdeV]

Hello Charlene, eGullet is a wonderful place, as I hope you'll soon discover. Welcome!

[Charlene C.]

Thank you, TdeV! I have been finding this to be very true. I have already learned so much. People are so generous with their knowledge and experIence.

[Mjx]

There's some discussion of this here, too:

 

[Charlene C.]

Thank you!

[pastrygirl]

I'm in Seattle, I do use alcohol in ganache but don't actually calculate it.  I haven't been caught yet 😂

 

Would the winery be horrified if you cooked the wine? 

[Charlene C.]

7 minutes ago, pastrygirl said:

I'm in Seattle, I do use alcohol in ganache but don't actually calculate it.  I haven't been caught yet 😂

 

Would the winery be horrified if you cooked the wine? 

Haha! Fingers crossed. I can’t imagine anyone getting a buzz from eating some chocolates, although I make some brandied cherry cordials (which I don’t sell) that are very strong. 
I think cooking the wine is a great idea. I’ll have to experiment and see what they say. Thank you!