At a certain skill to make them taste like candy, piece of cake. Chocolate to break into small pieces and melt in a water bath. I usually take disposable Cornett, fill it with chocolate and put in warm water, then cut off the edge and fill the cells of candies by swiping the walls with the tip of the envelope. It is the most convenient, economical and clean method, because if you do it with a spoon, for example, you and shape, and all around will be chocolate.) Carefully check the light, if there are blank sections, go thin once more.

Immediately sprinkle with sugar, will mimic the crisp sugar shell in liqueur chocolates. Put into the refrigerator, the chocolate should be well set.

Prepare the filling. I wanted to elevate the taste of "fire water" and rubbed through a sieve cranberry sauce. He's thick, he has a very full-bodied, rich flavor and the fillings of chocolates it will only benefit. You can take any concentrated (!) syrup according to your taste or even the syrup from the jam - cherry, for example. Can be filled with candy ready-made liquor, not vodka, but then in any case, you will need the same amount of water to dissolve the gelatin. So, let's start. Plate of gelatine to soak in cold water for 10 minutes. 25 ml of syrup a bit of heat and dissolve gelatin in it, pour the same amount of vodka. Cover the Cup with foil so the fumes of the alcohol is not evaporated, and remove in the cold.

Make sure that the jelly began to thicken, and then remove the tape and picking up the stuffing in a coffee spoon, fill each cell. Again cover with plastic wrap and store in the cold, better in the freezer, to have the process go faster.

Once you see what jelly has become quite thick, again sprinkle it with sugar and close the candy with melted chocolate from kornetika. As the candy is cold, the chocolate hardens instantly and is therefore at the bottom of the candy is not ideal... however, this is not so important, no one will see))) This amount of food enough to cook 21 candy in tins size 2х2см. Remove the candy in the cold to complete solidification of the chocolate and fillings, and then knock them out from the form and remove the sample)) Chocolate, sweet, hot... in short, delicious... almost FAZER)))