I am wondering how one formulates and processes a shelf stable chocolate liqueur. The creamy varieties that are used for dessert drinks are especially mysterious to me. How does one preserve the dairy products in the liqueur? How do things stay emulsified? Does anyone know?
Thanks!!
Daniel
Are you talking about a soft white creme center, or a clear center (sugar crust liquor)?
I am not talking about a confection, but rather a bottled liqueur that could be sold at a liquor store. Godiva makes a version of this http://www.godivaliqueurs.com/ . I wonder how to go about formulating and processing a bottled product. I'm wondering if any special emulsifying equipment or homogenizing equipment is necessary. I would love to hear any input. Thank you!!!
Daniel
It's most likely just a solvent extracted product, with that solvent being ethanol, maybe a little color or top noting flavors added. A little heat, a little pressure, and ethanol's actually a pretty good extraction agent for many things. It's also quite flammable, and may require a governmental accounting of it's use (depending on the volume), so tread carefully.
What about bottled liqueur that have cream (or the appearance of cream) in it? How does a cream liqueur like Baileys stay fresh without refrigeration? How does one keep the product emulsified?
Out of my scope there mate. I've actually seen the process that makes Bailey's (it's a robot, i forget her name...) that's very cool. I know that's not a particularly helpful bit of info for your question, it just sparked the memory 8-)
