Starch box & kirsch sticks
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With our starch box & kirsch sticks equipment you can make Swiss Kirschstängeli and other liqueur chocolates with a sugar crust in the traditional confectioner’s way. The method has been tried and tested for generations: in the starch, the kirsch and sugar filling forms its own thin crust that encloses the liquid centre – no shell required.
How kirsch sticks are made in the starch box
- The box is filled with starch, usually cornflour. It must be thoroughly dried so that it can absorb moisture from the syrup.
- The surface is levelled. Using the wooden bar with the stamps attached, you press cavities into the starch.
- You pour a cooked sugar syrup with kirsch into the cavities and dust the surface with starch.
- While it rests, the sugar crystallises on the outside and forms a sugar crust; inside, the kirsch stays liquid.
- The finished sticks are lifted out of the starch, carefully brushed clean and dipped in tempered chocolate.
Stamps for every shape
Kirsch stick stamps come in the classic shape as well as long, tall square, tall round and extra tall. For liqueur chocolates in other shapes you can choose starch box stamps in half-round, heart in two sizes and cube. Instead of kirsch, you can also use other spirits such as Williams pear brandy, rum or cognac.
To pour the liqueur sugar syrup neatly into the starch, use the professional funnel with 3 nozzles and holder or the 18 cm funnel with its stand. The finished kirsch sticks and liqueur chocolates can then be wrapped in 10 × 10 cm sweet wrappers.
Frequently asked questions about the starch box
Why does the starch have to be dry?
Only dry starch absorbs moisture from the syrup. This is essential for the sugar crust to form on the surface. Damp starch results in soft or leaking sticks.
Can I reuse the starch?
Yes. Sieve the starch after use and dry it again before the next batch.
How long does the crust take to form?
The sticks are usually left to rest in the starch overnight or for a whole day, depending on the recipe and size.
For the finishing touches, take a look at our couverture chocolate for coating, dipping forks and praline cases for presentation.