Liquor proportions in chocolates

[jdux999]

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 Monday at 08:36 PM by Smithy
Adjusted title for clarity (log)

[Smithy]

On 11/17/2025 at 11:26 AM, jdux999 said:

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.

 

I'm not at all a chocolatier or confectioner, so I'm asking questions as much for my own edification as to help stimulate this conversation. In baking, if I were to add liquor my considerations would be

(a) overall liquid to solids propotions (i.e. keep the propoortions more or less the same)

(b) possible pH changes and effects

(c) sugar content change, and how that might affect the flavor as well as consistency of the final product

 

Is that the sort of thing you're considering?

 

Finally (for now), am I correct in assuming you're talking about liquor as a flavoring in the filling? Or are you talking about liquor-filled sealed bonbons, in which my considerations above are totally irrelevant? 🤷‍♀️