Occasionally we buy Royce nama chocolates and they are delicious, but you can recreate it at home as well! and use good quality chocolate plus whatever liquor you like.
250gm good quality chocolate (dark or milk is up to you)
2 tbsp whisky (i used Maker's Mark) – use 1 tbsp if you don't want a strong alcohol flavour
1 tbsp honey/maple syrup/corn syrup – i used maple syrup (i don't think this affects the flavour)
1 tsp vanilla essence
Melt the chocolate over a bain-marie.
In a small pot, heat up the cream, maple syrup and vanilla essence.
Add the heated cream mixture into the melted chocolate and whisk well.
Add the alcohol and mix well.
In a suitably sized container, line with cling wrap and pour in the chocolate mixture, cover and refrigerate as long as you can (overnight).
When it's soft-hard, turn it over onto a tabletop and dust cocoa powder over the surface.
After slicing it into blocks, put them into a container with more sieved cocoa powder and toss the chocolate blocks around and quickly refrigerate especially if your area is hot.
-> i used dark chocolate and this made it really rich and slightly bitter, i could use 50/50 hot chocolate powder to cocoa powder so that it's not too bitter, but it really isn't that bitter and fish loves dark chocolate.
-> The coating has a tendency to be thicker than you would like it, so remember to shake off the excess before eating or serving so that people don't choke on the cocoa powder.
-> i used slightly less than 2 tbsp of alcohol and you can really taste the alcohol in the chocolates. So if this is going to be eaten by children or ppl who are not that keen on alcohol, 1 tbsp would be good just to give it a little more flavour. or just replace it with vanilla essence if you want to keep it alcohol-free.