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Liquor Filled Chocolates by Eddy Van Damme on September 7, 2010 Liquor filled chocolates intimidating, difficult or confusing to make? Not really. Liquor filled chocolates can be made in a variety of ways and the method I describe here is certainly my favorite. It is my preferred process for a variety of reasons but mainly it is a texture issue. Most often Liquor filled chocolates are made with a crystallized sugar crust which I find, gives a poor and unpleasant mouth experience. In chocolates I like all types of crisp textures (Nougatine, nuts, toffee, caramel etc) however; it is crystallized sugar which I find to be completely incompatible with chocolate. The one advantage that liquor filled chocolate with a starch made crystallized sugar crust have is that they have a long shelf life. Much longer compared to the ones I feature here. The reason for this is that a starch made crystallized sugar crust prevents the liquor syrup from getting in contact with the chocolate. Without this crust the liquor syrup weakens the chocolate shell and therefore these types of chocolates need to be consumed within a few days up to one week. However one of the gains with this method, is that the syrup does not have to contain the same (high) sugar concentration to ensure that proper crystallization will take place. Consequently these liquor filled chocolates offer a wider array of liquors which can be used. Time wise this method allows for making liquor filled chocolates from start to finish within an hour. Getting It All Together! You can make the chocolate shells and liquor syrup days in advance. Keep bot