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Liquor proportions in chocolates

jdux999

By jdux999
in Pastry & Baking

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jdux999

jdux999

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Hello all.  I got out of the business 8 years ago so my skills are nearly non-existent. I'm starting to make chocolates again for my own consumption. My question regards the proportion of liquor in formulas. I'm not worried about legal issues, more so how much how much cream should be removed when adding liquor, and any other issues that can be caused by adding liquor. Thanks for the help, John.

Edited by Smithy
Adjusted title for clarity (log)
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