Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
gap

Liquid center chocolates

Recommended Posts

Hi to All,

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! :smile:

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 (log)

Share this post


Link to post
Share on other sites
Hi to All,

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!  :smile:

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

One way this is done is by the use of the enzyme invertase. Invertase is mixed with fondant, which is a solid, and that is used as the center and is enrobed in chocolate. After a certain period of time, the enzyme will hydrolyze (split apart) the sucrose in the fondant into equal parts glucose and fructose (ie. invert sugar), which is liquid. There have been several threads on this -- I'd try searching for the terms invertase and "liquid centers."


Edited by Patrick S (log)

Share this post


Link to post
Share on other sites

Thanks Patrick - I have tried searching the forum but had no luck.

What are the ratios normally. Ie., if I make some fondant, could I add honey (which I believe is a natural invert sugar) and combine/flavour and then put into moulds? How much honey should I add to, say, 100g fondant to cause the mixture to break-down?

And how long should I (try) to leave the chocolates before eating to have the effect take place?


Edited by gap (log)

Share this post


Link to post
Share on other sites
Thanks Patrick - I have tried searching the forum but had no luck.

What are the ratios normally. Ie., if I make some fondant, could I add honey (which I believe is a natural invert sugar) and combine/flavour and then put into moulds? How much honey should I add to, say, 100g fondant to cause the mixture to break-down?

And how long should I (try) to leave the chocolates before eating to have the effect take place?

Honey includes inverted sugar (with other stuff as well), but I dont think it will invert (and therefore liquify) the sucrose in the fondant, because IIRC it contains little or no active invertase. Also, mixing the honey and fondant would proabably give you something that would be very soft and thus hard to enrobe. I dont know how much invertase is used, but my understanding is that only a very small amount is needed.

Share this post


Link to post
Share on other sites
Thanks Patrick - I have tried searching the forum but had no luck.

What are the ratios normally. Ie., if I make some fondant, could I add honey (which I believe is a natural invert sugar) and combine/flavour and then put into moulds? How much honey should I add to, say, 100g fondant to cause the mixture to break-down?

And how long should I (try) to leave the chocolates before eating to have the effect take place?

I would probably add invertase instead of honey. Just a few drops will invert a pound of fondant usually within a week or so. It is available from CK (Country Kitchen I think). If you don't add invertase you have to wait an indeterminate amount of time for the sugar to invert.

The book "Candymaking" by Ruth Kendrick and Pauline Atkinson is a great source for information about fondant, cream centres and 'cordials' (liquid centres), although it doesn't talk about using invertase.

And welcome to the wonderful world of posting.


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

God, I love it when Patrick replies..he's always right on. but to get a little better grip for a beginner, get a copy of CANDY from THE GOOD COOK series by Time -Life Books. It actually walks you through the fondant, the syrup, the enrobing...sounds sexy, doesn't it! You don't need the whole series (try alribis.com) but this is a great beginner series for damn near everything. I was reading CANDY last night so this really blows me away. I'm getting ready for the holidays, so have started baking etc. , and candy making is a good way to start.

Cheers! Patty

edit: their example of an enrobed chocolate is a brandy flavored syrup, poured at the correct temp to a homemade mold of cornstarch. Flipped once, to ensure proper gel set, and then dipped into choc. and decorated sooo simply. It's on my list of things to do.


Edited by highchef (log)

Share this post


Link to post
Share on other sites

I second Highchef's recommendation. The Time Life Candy is excellent, great pictures, thorough instructions.

I found an eG thread on chocolate covered cherries etc here.


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

If you like liquor filled as well you can use fondant with liquor added ,the inside the molded chocolate shells , no need for invertase there , the liquor will melt the fondant by it self , they usally say around 2dn day.

Share this post


Link to post
Share on other sites

Thanks everyone for your responses - plenty to work through and I'm always keen to add another book to my collection :biggrin:

Share this post


Link to post
Share on other sites
If you like liquor filled as well you can use fondant with liquor added  ,the inside the molded chocolate shells , no need for invertase there , the liquor will melt the fondant by it self , they usally say around 2dn day.

How much liquor is normally added to the fondant to make it turn liquid? For instance, I have just bought some pre-made fondant (usually I make my own but will be pressed for time over Christmas), if I used 500g of fondant, how much say, Bailleys, would need to be added to allow the liquid to form? Does it rely on alcohol content?

Share this post


Link to post
Share on other sites

I add liquor to taste. Fondant is very sweet, so something like Grand Marnier, creme de menthe or Bailey's I add less of than straight whiskey or cognac. I prefer to do a light ganache for the sweet liqueurs -- more finicky to cap well but better eating.

Share this post


Link to post
Share on other sites

Not sure that Invertase is used much anymore. Much easier just to freeze the liquid centre before dipping.

Old style liquor chocs have the liquor in a sugar shell.

Share this post


Link to post
Share on other sites
If you like liquor filled as well you can use fondant with liquor added  ,the inside the molded chocolate shells , no need for invertase there , the liquor will melt the fondant by it self , they usally say around 2dn day.

How much liquor is normally added to the fondant to make it turn liquid? For instance, I have just bought some pre-made fondant (usually I make my own but will be pressed for time over Christmas), if I used 500g of fondant, how much say, Bailleys, would need to be added to allow the liquid to form? Does it rely on alcohol content?

Umm I wont use bailieys to fondant, you need liquid liquor with higher alchool contenent ,if you want use balies you can make a liquid ganache made with it.Exampl a very liquid cream ganache or a creme anglaise with bailies etc.

The amount of alcool it can be a taste I usually dont make center with fondant but I made the regular alcool ones made with a saturated sugar syrup etc.

A friend of mine make hers wit 100gr of fondant and 3 tbsp of liquor.

Share this post


Link to post
Share on other sites

I've managed to find some invertase at a local cake decorating shop and I'm keen to give these liquid centres a go as soon as possible (weather temps permitting). Just a quick question I couldn't quite clear up in my own mind from reading the previous posts - is invertase an invert sugar?

For instance, I see a lot of recipes that call for invert sugar as an ingredient. Can I just use invertase? Or is invertase combined with sugar and that creates invert sugar?

Share this post


Link to post
Share on other sites
Not sure that Invertase is used much anymore. Much easier just to freeze the liquid centre before dipping.

Old style liquor chocs have the liquor in a sugar shell.

I have checked the ingredients on several different brands of cordial cherries --cheap brands, not high end-- and they all list invertase on the ingredients label.

Share this post


Link to post
Share on other sites
Or is invertase combined with sugar and that creates invert sugar?

That's right-- you can use invertase to make your own invert sugar if you wanted to.

Share this post


Link to post
Share on other sites

I am late in perusing this thread. I am not a professional chocolatier. However I am a professional lover of all things chocolate including loving to play and dabble with it. I made a pictorial about the cherry cordials I made.

Not all of the pictures are captioned as yet, but I think they speak for themselves nonetheless.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By eglies
      I need some help to balance my recipe fillings for my bonbons. Anyone have time to help me? I have based myself on Ramon Moratos %
    • By JoNorvelleWalker
      For my purposes I have mastered the art of packaging chocolate bars, but search as I might I cannot find an eGullet thread or any information on packaging chocolate eggs.  I ask as I have an egg mold in transit.  Assuming I can successfully fabricate an egg, how can I wrap or package it?  All I can think of is cellophane.
       
      I've seen pictures so I know some of you are making eggs.  Do not deny it.  When I was little and still celebrated holidays the neighborhood candy establishment sold eggs in windowed cardboard boxes with cellophane grass*.  That was the early 1950's.  Is this still the state of the art?
       
       
      *cellophane grass tastes terrible.  And the ubiquitous coconut cream filling not much better.
       
       
    • By melmck
      I am searching for a natural source of food colorings, to tint buttercream, & use in chocolate work. I don't like commercial FC, it is synthetic and toxic to boot. Has anyone found a good source/vendor who has naturally derived colorings
    • By eglies
      Hi there,
      i am moving into our lab next week so excited!!!! I have one million questions but the ones popping up in my head are
      1) If I have 6 moulded bonbon recipes to airbrush, fill and cover and 6 bars recipes to make for our production,how do you organise production? Can someone give me an example of their weekly plan am and pm plan just to get an idea? I have a Selmi 😀. 
      2) how many bonbons and bars should I produce just before we launch? I have my budgets and projections but you know those first weeks God knows how you will do! Should I be freezing from the beginning? And what is the ideal packaging way to freeze bonbons? 
       
      Thank you so appreciate it! 
  • Recently Browsing   0 members

    No registered users viewing this page.

×