Create soft melted centres in your delicious chocolate creations using the incredible Roberts Confectionery Invertase. This incredible product will break down the sugar in soft fondant which can be used within chocolates to create a scrumptious gooey and melted centre. This is perfect for liqueur flavoured chocolates.
DIRECTIONS FOR USE:
METHOD 1:
- Mix together up to 1/2 teaspoon of invertase with 250g of desired soft fondant.
- Spoon or pipe fondant soft fondant into chocolate shells, filling to two thirds and then seal to the top with more melted chocolate.
- Store chocolates at room temperature for 10-14 days. The invertase will break down the sugar in the soft fondant, to create a liquid centre.
METHOD 2:
- Fill your chocolate shells with your soft fondant.
- Add a few drops of Invertase to your soft fondant.
- Seal to the top of your chocolate shell with more melted chocolate.
- Store chocolates at room temperature for 1-2 days. The invertase will break down the sugar in the soft fondant, to create a liquid centre.
Helpful Tips:
- After two days inside the sealed chocolate the invertase breaks down the fondant and turns it into a clear sugar syrup.
- The small residue left over is called invert sugar, and it settles to the outside of the liquid centre, and forms a thin sugar crust.
- The whole process (of breaking down) can take anywhere between two days and two weeks depending on the amount of invertase you have used.
- Make some extra, so you can sample them after two days to make sure it has resulted in the liquid centre. If not, then leave another day and test again.
SIZE:
30ml
INGREDIENTS:
Invertase
ALLERGENS:
Gluten Free, Vegan, Kosher & Halal Dietary Requirements.
STORAGE INSTRUCTIONS:
While not in use, Invertase should be kept in the fridge. Do not allow for it to freeze.
