If you are wondering about how those liquid alcohol centers are put in chocolates and used as fillings, take a look at Chadzilla where he has put up a step by step procedure in a twenty four hour time line. I was first introduced to this technique in the incredible cookbook by Paco Torreblanca.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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