Infused Chocolate using Distillate
This recipe will show you how to make infused chocolates using distillate. I used a 1g distillate syringe for this recipe. Enjoy!
Equipment
- Hello High Silicone Candy Molds
Materials
- Chocolate Candy Coating or wafers
- Food coloring
- 1 g Distillate syringe
Instructions
Part 1
- Melt white chocolate in a heat safe double boiler glass bowl over a pot of water over slow heat while stirring consistently for 3-5 minutes
- Add oil-based food coloring as desired to the melted chocolate, stir until combine(water-based not recommended)
- Set aside to cool for 2-3 minutes
- Add chocolate to piping
- From the piping bag, fill the cavities of the Hello High Silicone Candy Molds with the melted
- Place filled mold in refrigerator to
Part 2
- Add candy coating chocolate in a heat safe double boiler glass bowl over a pot of water for melting over slow heat while stirring consistently for 3-5 minutes
- Add ¼ of 1g of distillate to the melted mixture and stir until well combined
- Add chocolate to piping bag
- Remove molds with the first set of mixture from refrigerator (it should be set)
- Fill the Hello High Silicone Candy Molds with the melted mixture, filling the molds completely
- Put to set in refrigerator for about an hour
- Remove chocolate and enjoy
2 Comments
How long can these be stored?
2-3 months in the refrigerator