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Liqueur Chocolates

Liqueur chocolates after Erken 1914: 250 g powdered sugar is boiled with 1 dl water to 120 °C, cooled with 1 tbsp liqueur, molded in impressions in dried potato starch, left for 24 hours, brushed clean, and dipped in coating chocolate.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 632 (falt i det fri)

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About the dish

Liqueur chocolates were made by the old molding method in potato starch: the sugar syrup with liqueur is molded in impressions in dried potato starch, left to crystallize for a day, and then coated with chocolate. The method produces the characteristic crisp sugar shell around the liquid filling.

How to make it

  1. 1

    Prepare the potato starch

    Dry the potato starch in the oven and sift it. Pack it completely level and firm into a box.

  2. 2

    Make the impressions

    Press impressions down into the starch, for example with a thimble, in squares or other shapes.

  3. 3

    Boil the sugar syrup

    Dissolve the powdered sugar in the water and boil to 120 °C (250 °F).

  4. 4

    Add the liqueur

    Remove the pan from the heat and add the liqueur very carefully. Stir now and then.

  5. 5

    Cool

    Lay a damp linen cloth over the pan and set it in a pan of cold water until the mixture is completely cold.

  6. 6

    Mold

    Pour the mixture carefully into the impressions in the potato starch and sprinkle a little potato starch over them. Let stand for 24 hours.

  7. 7

    Clean and coat

    Lift the sugar pieces carefully out of the starch and brush them well clean. Dip them in melted coating chocolate and set them on greased paper.

Changes from the original

Measurements converted to modern units (deciliters, grams, kilos; "del." = deciliter). The sugar temperature of 120 °C (250 °F) has been kept — use a sugar thermometer. The amount of coating chocolate is estimated. The potato starch can be reused.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 632) → 1949 (korrekturlest, s. 762)~39% av teksten endretfjernetlagt til
250 gr. melis 1 del. vand vann 1 spiseske spiseskje likør eller rum 1 1/2 rom 1½ kg. potetesmel. Melet tørres i ovnen og sigtes; siktes; pakkes fast i en kasse, aldeles jevnt; heri sættes settes nu merker, f. eks. med fingerbøl, grov pinne, firkanter o. s. v. Sukkeret opløses i vandet vannet og koker til 120°. Tages Tas av ilden varmen og tilsættes tilsettes likøren, men meget forsigtig; forsiktig; røres nu og da. Et fugtig fuktig linstykke lægges over legges over, og gryten sættes settes i en pande panne med koldt vand, vann til det er aldeles koldt. Heldes Helles med forsigtighet forsiktighet ned i de utpressede huller, litt potetesmel drysses over. Staar Står i 24 timer. Tages forsigtig Tas forsiktig op av melet, børstes godt av. Dyppes i overtrækschokolade, lægges overtrekkssjokolade, legges op paa på smurt papir.

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Frequently asked questions

What is the potato starch used for in this recipe?
The potato starch is a mold: 1 1/2 kg starch is dried in the oven, sifted, and packed completely level into a box. Then depressions are pressed into the starch, e.g. with a thimble or in squares, and the sugar syrup is poured into the holes.
How hot should the sugar syrup be boiled, and when is the liqueur added?
250 g powdered sugar is dissolved in 1 deciliter of water and boiled to 120°. The pot is taken off the heat before 1 tablespoon of liqueur or rum is stirred in carefully. Lay a damp linen cloth over it and set the pot in cold water until the mixture is completely cold before it is poured into the holes.
How long must the chocolates stand in the starch?
They must stand in the potato starch for 24 hours (hence the long total time). Then they are lifted out carefully, brushed well clean, dipped in coating chocolate, and set on greased paper.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 632.

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