The key to making liqueur-filled chocolates lies in the delicate balance of flavour. The chocolate shell should be thick enough to hold the liqueur without cracking, while the interior filling ...

The liquor-candy-bar technology has come a long way in recent years with many great products, but one brand's barrel-aged option reigned supreme.

That's why many desserts — like Caribbean rum cake or liqueur chocolates — combine the two. Both hot chocolate and liquor work to keep the cold at bay, so putting them together creates a ...