Liquor Filled Chocolate

I bought bottles of chocolate laced with liqueur. and I would try to do it myself.

looks like you made the first mold that you can buy in a store craft and have the chocolate, the next step is a bit difficult to read .. smile good luck ...

Liqueur chocolates
Although tempting, it is not a good idea to fill chocolates with liqueur neat. For best results, add the liquor of your choice for a sugar syrup or mixed with a flux little or marzipan. The following recipe makes a layer of fine sugar to form inside the fluid leaving the center.

Mix 375 g (12 oz) powdered sugar and 90 ml (4 oz) cold water in a heavy pan base and stir over low heat until the sugar is dissolved. Increase heat to allow the syrup to boil until it reaches a temperature of 108 ° C (225 ° F). Promptly remove from heat and place the pan in cold water to stop cooking. Add 60 ml or 4 tablespoons of liqueur of your choice for the syrup, stirring it in. Instead, have a second hand pot and pour the syrup pan front to back in the pan This stops the sugar crystals form. Once cooled, the syrup can be used to fill your chocolates.

watch online or other forms cooks.com for chocolate, you must do so in four steps, I think, each half of the bottle, then the chocolate together, then fill cap and fill with chocolate time