I remember my folks buying liqueur chocolates at Christmas when I was a kid, and between the chocolate outer bit and the liquid in the middle, there always used to be a sugary crust. Anyone know if you can still get liqueurs that still have this, and – if so – where from? Cheers!
Crusted liqueurs (which is what you are referring to) are made by a long slow process of forming a crystallised shell around a sugar/liqueur mixture in starch and then enrobing the resulting delicate units in chocolate. It’s a specialist process and I imagine you will only get decent ones in France or Belgium. Bouquet d’Or in France used to make wonderful ones but don’t know where you would get them from.