Though jelly-belly itself seems to be the masters of branding (or obsessive-compulsivess) -- they print a tiny logo on every jelly bean!
Actually, the tour made soem sense at the time, and much more sense later when I was researching how to make truffles w/ liquor-filled centers. You use the same trick Jelly Belly does -- make indentations in a tray of corn starch, pour in your liquid, and let it set/dry in a heated room.
I haven't been crazy enough to try yet, but in theory I know how to put about any liquid alcohol product into a candy and have it stay liquid. You make a hot sugar syrup, mix in the alcohol, and put it in a starch tray. The sugar begins to set from the outside in, creating a shall around the still-liquid center. You can then take those centers (which look like little coocoons) and dip 'em in chocolate.
Ooooo. Here I always figured there was a mold with a chocolate cup in it, then the goo goes in, then more chocolate is poured on the top. Is that how cherry cordials are done? I know it's the way Reese's Peanut Butter Cups are done.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Actually, the tour made soem sense at the time, and much more sense later when I was researching how to make truffles w/ liquor-filled centers. You use the same trick Jelly Belly does -- make indentations in a tray of corn starch, pour in your liquid, and let it set/dry in a heated room.
I haven't been crazy enough to try yet, but in theory I know how to put about any liquid alcohol product into a candy and have it stay liquid. You make a hot sugar syrup, mix in the alcohol, and put it in a starch tray. The sugar begins to set from the outside in, creating a shall around the still-liquid center. You can then take those centers (which look like little coocoons) and dip 'em in chocolate.
no subject