From drippy cordial cherries to creamy ganache, creating chocolates with liquid centers is easy. Start by making a batch of confectionery fondant and then allow it to rest at room temperature for 24 hours. After fondant has rested, gently rewarm over a double boiler, taking care not to exceed 160° F/71.1° C. Stir in invertase and any flavoring. From here, you can pour the fondant into starch moulds. Once firm, the fondant pieces can be dipped or enrobed in tempered chocolate. Over time, invertase will help break down the sugars, which will soften the fondant, yielding a creamy, buttery, and sometimes liquid filling. The process can take anywhere from 3-10 days, so plan ahead.
For fondant: Add ¼ tsp. – 1 tsp. of invertase for every pound of fondant.
For
ganache:
Use invertase to prevent crystallization. Add a few drops of invertase for
every 2 cups of ganache.
We
hope you find this tip helpful as you explore new formulations and applications
for your confections. Here’s wishing you a sweet holiday season and all the
best for the New Year!
Crave more? Click here to
subscribe and start receiving weekly tips, like this, delivered straight
to your email inbox. RCI's blog is just one of the many resources we offer
to help candy makers refine their craft and build upon their business and
marketing practices. Follow us on Facebook for
even more sweet inspiration.
Not a member? Click here to learn how RCI can help
you build your sweet business.
