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1
The starch must be dry before you begin this recipe.
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2
I spread my potato starch onto parchment paper lined baking sheets and placed them in a slightly warm oven for a few hours.
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3
In the interim, determine or make your candy mold.
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4
You could use a Champagne cork that is cut in half.
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5
Insert a wooden dowel into the cork.
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6
I used another method.
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7
I filled a regular polycarbonate candy mold with chocolate.
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8
When the chocolate cooled, I unmolded the pieces and glued them to a flat piece of wood measuring 1-inch by 15 inches.
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9
I did it that way so I could make more indentations faster.
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10
Place the potato starch in a container that will allow you to have a layer of starch at least 1 1/2-inches deep.
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11
Carefully press the mold into the potato starch to make the indentation.
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12
Carefully remove the mold.
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13
Repeat as many times as your container will allow.
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14
Place the sugar and water in a saucepan and boil to 119 degrees C (246 degrees F).
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15
When it reaches that temperature, remove it from heat and add the alcohol.
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16
Pour the mix into the funnel tool and carefully fill the impression with the candy mixture.
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17
Carefully cover the filled impressions with more potato starch.
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18
Allow to set at warm room temperature for about 10 hours.
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19
If the candies do not have a strong setting, leave them for an additional 4 to 6 hours.
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20
Be very careful that the container is not moved or the candy mixture will not set.
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21
Be mindful of excess vibrations as well.
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22
After about 10 hours, delicately remove the candies from the potato starch.
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23
At this stage, they can be served or coated with chocolate.
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24
Serve.
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25
Jacques' tips: The candies can also be air-brushed with color.
