I've seen lots of recipes that call for painting chocolate to cover the filling of a bon bon, but what do you do if the center is liquidy like with a cordial or drippy caramel? Make a separate "bottom" and paint it on? I'd love some advice. Since liqueur won't freeze, that's not an answer for the cordial.
I've seen fondant that can melt after many months but I'm hoping for a quick fix.