Super simple and easy whiskey filling for chocolate bon bons - boozy filling

Let’s make a whiskey filling for our chocolate bon bons! Super easy and fast recipe. Original recipe is coming from Paul Wagemaker, a chef from the Netherlands (instagram @paulwagemaker_chocolates) Molds: Chocolate World Mold# 1926: https://www.tcfsales.com/products/175... Amazon Affiliate: https://amzn.to/39BnWY4 What you need: 110g or 1/2 cup Liquor (I used whiskey) 220g or 1 1/4 cup dark chocolate (I used a 78% dark chocolate) 40g or 1/4 cup sugar 20g or 1/8 cup glucose How to: Melt chocolate Heat sugar and glucose to 45C/113F Mix liquor with heated sugar and glucose Pour liquor with the sugars into the chocolate step by step Blend with an immersion blender homogeneous Want to learn more about ChocolateSpiel? Check out Social media and website: https://www.chocolatespiel.com/   / chocolatespiel   Interested in the tools I’m using? Here are Amazon Affiliate links: Chocolate Making Tools and Equipment Tooth Brush Oral B from Braun: https://amzn.to/3v7IpZD Silicon Pat from Kitzini : https://amzn.to/3j7mZcw Airbrush from Timbertech: https://amzn.to/3x8EtZP Double Boiler from Cuisine Art: https://amzn.to/3g89qHU Glass bowls from Pyrex set: https://amzn.to/2SldI5G Sous Vide, Nano from Anova: https://amzn.to/2Sn3NN5 Blender, Explorian Professional-Grade, 64 oz from Vitamix: https://amzn.to/3ggKugo Blender, 750 Professional, 64 ox from Vitamix: https://amzn.to/3wd6srb Piping bag + Tip recommended set: https://amzn.to/3zce1Au Single Piping bag from Weetiee: https://amzn.to/3vb8iYt Grater from Microplane: https://amzn.to/3wm7tNG IR Thermometer from Etekcity: https://amzn.to/3gnVEjn Candy Thermometer from Brapilot: https://amzn.to/3AhVrH8 Immersion Blender from All Clad: https://amzn.to/2UruEsx Chocolate Refiner from SS Premier: https://amzn.to/3ug5qwL Colors Chef Rubber, white (other colors available): https://amzn.to/3cQvXHt Roxy & Rich, purple (other colors available): https://amzn.to/35zD5nn Polycarbonate Molds Sphere: https://amzn.to/2TOxDdW Half Sphere: https://amzn.to/3wRAa5L Heart: https://amzn.to/3zBPUeN Bunny: https://amzn.to/2UbFgLn Diamond: https://amzn.to/3xvDKCf Bar: https://www.tcfsales.com/products/159... Magnetic Molds: https://www.tcfsales.com/products/c15... Books Ewald Notter, The Art of the Chocolatier: From Classic Confections to Sensational Showpieces https://amzn.to/2XRRg6M Megan Giller, Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors  https://amzn.to/389FUga Dandelion, Making Chocolate: From Bean to Bar to S'more: A Cookbook https://amzn.to/3gsiFCz Stephen T Beckett, The Science of Chocolate https://amzn.to/3mrjXBR Jim Eber + Pam Williams, Raising the Bar The Future of Fine Chocolate https://amzn.to/3868C1o Video Making Tools and Equipment Olympus OM-D E-M1 Mark II : https://amzn.to/3vfSt2C Ring Light with Tripod: https://amzn.to/3pEVWH3 LED Video Light: https://amzn.to/3579MIu