Sugar Crust, in chocolate confectionery, is a method to prepare liquid (often liqueur) filled chocolates.

The solid sugar crust is formed from a supersaturated sugar solution with a filling of choice. The crust completely seals the filling, allowing it to be coated with a layer of chocolate in a process called "enrobing."

Preparation of Sugar Encrusted liqueurs

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Sugar crusts are formed by pouring filling into moulds prepared of starch (referred as starch moulds) at about room temperature. The surface of the liquid that is exposed to the air is dusted with starch. After around two hours, the forming crusts are flipped and left to stand in starch for twenty-four hours. The shells are then ready for enrobing with chocolate.

• For 100 weight parts of 60% alcohol liqueur, use 60 weight parts of sugar.
• If you use a lower percentage of alcohol, add food-grade 96% alcohol to make up for the difference.
• Dissolve the sugar by heating it to 120F.
• Cool the sugar to 60F and pour liquid into the starch moulds.

Preparation of starch moulds

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• Pour a layer of starch about 1.5 inches thick onto a sheet and level it flat without compressing it.
• Impress indentations that will hold the future shells.

Chocolate