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Filled Liqueur Bottle
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| Item | Amount Used |
| Liqueur Bottle Assembly Chocolate Mold | One needed |
| Mold Clips | One package. |
| Paint Brush | Optional, but handy for touch ups.One needed. |
| Squeeze Bottle | One, this makes filling the mold cavities easier and neater. |
| Chocolate | Dark chocolate was used here. |
| Pipette or eyedropper | One. |
| Thermometer | One |
| Double Boiler | For melting chocolate. A microwave may also be used. |
| 4 inch Wrapping Foil Squares | For wrapping the finished bottles, one per bottle |
| Liqueur | Your choice |
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| 1. The mild must be cut into 2 halves and the bottle bottoms cut open carefully. | 2. Dark chocolate was used as it is a bit harder than milk chocolate. |
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| 3. Clip the mold together as shown. | 4. The mold must be propped upright. I used a kitchen storage container and a coffee mug, but anything that will hold the mold upright will work so use whatever you can find. |
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| 5. Fill the mold cavities. Hint: Place the squeeze bottle in hot (not boiling) water between uses to keep the chocolate from hardening. | 6. Allow to sit for 60 seconds then drain the mold back into your melting pot. |
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| 7. Place in the refrigerator for 3 minutes, then repeat steps 5 and 6. The object is to build the wall thickness to approximately 1/8 inch for durability. | 8. Once the chocolate has hardened hold the mold up to a light. This will show any thin spots which can be touched up with a small brush as shown. |
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| 9. Use a pipette to fill the bottles with liqueur. Stop filling approximately 1/4 inch below the mold opening. | 10. This is where I ran into difficulty. My assumption was that the chocolate would cool on contact with the liqueur, but it just sank in and caused the liqueur to overflow. To counter this I came up with a less elegant solution which worked - use a spoon to drop a big glob of chocolate into the hole. Unfortunately I didn't get a good photo of this step. |
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| 11. After the chocolate hardens, remove the bottles from the mold. Notice the blobs of chocolate on the bases. I used a candle making technique to remove the excess chocolate as explained in step 12. | 12. Heat a metal pan atop your double boiler. Melt the excess chocolate off by pressing it against the pan. Set on a wax paper covered surface and allow to cool. |
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| 13. I dressed these up by rolling in 4 inch square wrapping foil. | 14. Fold the bottom in, twist the top, and it's done. Although these are a lot of work to make, they are far superior to commercially made liqueur filled chocolates. |
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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate molding practices as of the time of this writing - April 2006. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This articles is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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