I remember reading somewhere (I thought it was this site) that the center of chocolate-covered cherries starts out as a solid, and they put something inside that liquifies the center during shipping.
Anyone know where I can find this answer?
Thanks,
Kevin
It’s an enzyme called Invertase. It’s mixed with the fondant that coats the cherries, then they are ‘enrobed’ in chocolate. Over time the Invertase breaks down the sucrose into glucose and fructose, which mix with the water in the fondant and form the gooey filling.
Really? Neat-o!
Also the candies are cold when they are made, as they reach room temp. they become liquid. Once upon a time I used to pack the little buggers for a living.