Manufacture of liquid filled chocolates containing a liquid is an interesting ap

Question

Manufacture of liquid filled chocolates containing a liquid is an interesting application of enzymes engineering. The flavored liquid consist largely of an aqueous solution of sugar rich in fructose to provide sweetness. The technical dilemma is the following: the chocolate coating must be prepared by pouring hot melted chocolate over a solid (or almost solid) core, yet the final product must have a liquid fructose rich center. Suggest a way to solve this problem. (Hint sucrose is much less soluble than a mixture of glucose and fructose)

Explanation / Answer

invertage is an emzyme which is used to make chocolates liquid in the center. When invertase is added to sugar candy recipes, like fondant candy fillings, it gradually liquefies the fondant. This is one way of producing the liquid center in candies like cherry cordials. The reaction takes a few days to occur, so there is a waiting period when making liquid centers with invertase. This enzyme also makes fondant appear smoother.

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