I have been reading the chocolate/confectionary related posts for a while now and have finally gotten around to upgrading so I can start asking some questions!
Something I have been wondering is what makes the liquid centers in moulded chocolates? (eg., a lemon myrtle or violet cream where you bite into it and a "syruppy" centre runs out). Is it something I can make at home? Is it a fondant that has something added to make it form the liquid?
Any help appreciated
Edited by gap, 25 October 2006 - 05:10 PM.