{"id":18185,"date":"2024-12-15T19:32:27","date_gmt":"2024-12-15T19:32:27","guid":{"rendered":"https:\/\/wp.keylink.org\/?resources_content=new-resources-content-title-84"},"modified":"2026-04-22T13:40:44","modified_gmt":"2026-04-22T13:40:44","slug":"new-resources-content-title-84","status":"publish","type":"resources_content","link":"https:\/\/wordpress.keylink.org\/?resources_content=new-resources-content-title-84","title":{"rendered":"Culinary alcohol"},"content":{"rendered":"\t\t
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Working with Culinary Alcohols: the Whys, Hows and Wherefores<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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Culinary alcohols aren\u2019t just for Christmas, they\u2019re a brilliant way to extend shelf life, boost other flavours and aromas, and add a hint of luxury to your chocolates, patisserie and even ice cream.<\/strong>\u00a0<\/strong><\/p>

If you\u2019ve been hesitant to try adding alcohol concentrates to your recipes, let us show you how and why you should embrace the fabulous, multi-purpose ingredient that is alcohol!\u00a0<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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by Lyndsey Hall<\/p>

2nd January 2025<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tFacebook<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tInstagram<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tYoutube<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\tTiktok<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tShop Culinary Alcohol Concentrates<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Adding Alcohol to Your Ingredient List<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Liqueur bonbons may remind you of the boxes of chocolates your nan brought to Christmas when you were a kid, filled with a cherry brandy that burned your throat and made your eyes water. But alcohol fillings are still incredibly popular today, whether it’s a truffle made with <\/span>Marc de Champagne<\/span><\/a>, a praline with <\/span>amaretto<\/span><\/a> or a selection of liqueur chocolates made with premium spirits like <\/span>Cointreau<\/span><\/a> and <\/span>St R\u00e9my<\/span><\/a>.\u00a0<\/span><\/p>

Adding alcohol to your recipes doesn\u2019t have to overpower the other flavours in your chocolates and knock the socks off your customers. You can use as much or as little liqueur as you like, and even a tiny percentage will improve the shelf life of your bonbons and highlight the delicious flavours without turning your chocolate box into a fully stocked bar.<\/span>\u00a0<\/span><\/p>

As long as your confectionery contains no more than 0.2 litres of alcohol per kilo, with up to 57% volume, and each piece weighs no more than 42g, you won\u2019t need an alcohol licence – although it\u2019s important to note liqueur chocolates may not be sold to under 16s.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Using Alcohol to Extend Shelf Life<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Adding alcohol to a chocolate filling recipe doesn\u2019t have to mean labelling your products as alcoholic or \u2018liqueur chocolates\u2019. Using up to 1.2% culinary alcohol in your total recipe will increase the shelf life of your products and make sure they\u2019re still at their best weeks or even months after production, without the need to label your products as containing alcohol.\u00a0<\/span>\u00a0<\/span><\/p>

For more guidance on shelf life, take a look at our blog <\/span>Chocolate Shelf Life: Your Questions Answered<\/span><\/a> and watch the <\/span>video we made with the team at the UK Chocolate Academy<\/span><\/a>.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Enhancing Flavours with Alcohol <\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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One of the main benefits of alcohol is its power to enhance scents and aromas \u2013 hence its use in perfume making. It works the exact same way in cooking and chocolatiering, when used in the right doses. E.g.:<\/span>\u00a0<\/span><\/p>