Coffee liquor fondant-filled chocolates

Coffee liquor fondant-filled chocolates

By
From
Atelier Confectionery
Makes
35-40 pieces
Prep
20 mins
Cooking time
15 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
200g granulated sugar
60ml water
15ml liquid glucose
25g unsalted butter
1 teaspoon coffee extract
1 teaspoon irish cream flavouring
500g dark chocolate, tempered

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
or How to temper chocolate: Seeding

Method

  1. Heat the sugar, water and liquid glucose in a heavy-based saucepan over a medium heat and stir until the sugar has dissolved.
  2. Insert a sugar thermometer and bring the mixture to the boil. Reduce the heat and simmer until it reaches 121°C.
  3. Remove the pan from the heat and add the butter, coffee extract and Irish cream flavouring. Stir well. Transfer the mixture to a freestanding food mixer with a paddle attachment and beat on a medium speed until the mixture thickens slightly and turns opaque.
  4. Meanwhile, fill the chocolate moulds with the tempered dark chocolate and leave it to set.
  5. Once the fondant mixture has cooled and slightly thickened but still runny, place it into a piping bag and pipe into the chocolate moulds almost to the top. Leave to set for about 15 minutes then cover the fondants with more chocolate. Leave to set for at least 3–4 hours before unmoulding. Store the fondant chocolates in an airtight container at room temperature for up to 3 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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