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Ingredients

2 cups granulated sugar
1/2 cup water
1/3 cup brandy

Method

Liqueur filling:

• Dissolve the sugar in the water and bring it to a boil, wash down the sides of the pan

• When the sugar is completely dissolved, boil it quickly to a temperature of 227°F (108°C) the thread stage

• When the correct temperature has been reached, dip the base of the pan into cold water to stop the boiling, let the syrup cool for five minutes or so, then pour in the brandy.

• Cover the pan with a damp cloth and a lid, and let the syrup cool until it is tepid - approximately 120°F (49°C)

Moulds:

• Half fill a deep sided tray with cornstarch and compact with hand

• Take a chocolate mould tray and press into cornstarch to form impressions, remove carefully tray carefully so as to not disturb impressions made

To fill moulds:

• Take a heavy, cone-shaped funnel and fit the handle of a wooden spoon into its opening.

• Pour the cooled syrup into the funnel

• Fill each of the impressions in the starch tray with the syrup, drop by drop, controlling the flow by means of the spoon handle in the funnel

• Use a flour sifter filled with cornstarch to cover the entire surface of the tray with a 1/4 inch layer of warm cornstarch.

• Leave the tray undisturbed for at least 6 hours. By this time a crystalline shell should have formed at the base of each liqueur and to some extent up the sides, but hardly at all on the top.

• The liqueurs have to be turned upside down so that the shells can be encouraged to form evenly all around. This must be done in one quick flip. A chocolate-dipping fork or ordinary household fork can be used.

• The liqueurs should be left in the cornstarch for another six hours at least, until they have all formed a complete shell. They can be left for much longer.

Grand finale:

• Remove each crystalised mould, dust off any cornstarch and carefully dip in chocolate and place on a cooling rack or similar to drain and set.

Chefs Tip:

Whatever the spirit or liqueur used, the quantity must be precise, 1/3 cup (75ml) to every 2 cups (1/2 litre) of sugar used to make the syrup.

Enjoy and bon appetit . . . . .