Rum Centered Chocolates recipe, Chocolate Recipes (2024)

FAQs

Why do you put rum in chocolate? ›

Experience tells us that aged rums combine very well with chocolates that have intense flavors thanks to a high percentage of cocoa, generally around 80%. Rums such as Diplomático Reserva Exclusiva has such a smooth and delicious taste that combines particularly well with the intensity and bitterness of the best cocoa.

Place dark chocolate and 2 ounces of vodka into small heatproof bowl (glass bowls work best), stir until chocolate is evenly coated and set aside. Fill a small pot ¼ full with water and heat on medium. Once water starts to steam, place bowl of chocolate and vodka on top and allow chocolate to melt.

So the idea, as worked out by the American chemist H.S. Paine in 1924, is to make a paste of sugar with a little water to which invertase has been added. There is not enough water to dissolve the sugar, and the fudge-like mass can be coated with melted chocolate.

No for sure. Also, depending on the quality of your chocolate, many cheap brands put rum flavouring into their chocolates and not the real thing. Even if you have never had alcohol, it takes more that the couple of ml in chocolate to get drunk.

The simplified answer is that chocolate contains fat (cocoa butter) and alcohol contains water. The fat in the chocolate and the water in the alcohol repel each other causing the chocolate to seize. When chocolate seizes it becomes grainy and hard - essentially unusable.

Put the chocolate and cocoa powder in a large jug and stir in a tiny splash of the tea until smooth and melted. Add the rum to the pan and bring back almost to the boil, then stir it into the melted chocolate. Stir in the cream, then tip into a vacuum flask.

Pair nutty chocolate with: Bourbon, rye or Scotch

For chocolate that has naturally nutty flavors, like single-origin bars from Central America or Venezuela or nut-studded confections, whiskey is your best bet. Look for bottlings with hints of walnut or almond.

It is important to remember that when adding alcohol extracts and liqueurs to chocolate, these liquids need to be added to chocolate mixtures, not pure melted chocolate, otherwise the alcohol will cause the chocolate to seize and form a lumpy mass.

Chocolate Tempering

Proper “tempering”—heating and cooling chocolate to stabilize it for making candies and confections—gives chocolate a smooth and glossy finish, keeps it from easily melting on your fingers, and allows it to set up beautifully for dipped and chocolate-covered treats.

The chocolate production process consists of fermentation, drying, roasting, grinding of cocoa beans, mixing of all ingredients (cocoa mass, sugar, cocoa butter, emulsifiers, aroma, and milk components if needed), conching, and tempering.

Why is alcohol used in chocolate? ›

Chocolate liquor is one of the key ingredients in any bar of chocolate. It's made from the nibs of cocoa beans, and contrary to what the name suggests, it doesn't contain any alcohol. Despite the misnomer, chocolate liquor helps give chocolate its distinctive taste and texture.

Chocolate to pair with rum: which is the best? Dark chocolate is the best accompaniment to aged rums, while milk chocolate or gianduia are also suitable for younger rums. In general, the older the rum, the more the cocoa percentage must increase.

'Luxurious and smooth, this rum liqueur is full of character and interest. The judges detected caramel, tropical fruits, bananas and spices and felt that the chocolate and rum married really well. A grown up drink'.

Put the chocolate and cocoa powder in a large jug and stir in a tiny splash of the tea until smooth and melted. Add the rum to the pan and bring back almost to the boil, then stir it into the melted chocolate.