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Invertase is an enzyme that is commonly used to ma

Invertase is an enzyme that is commonly used to make liquid centers and invert sugar in candy making. 🍬🍭 It is derived from yeast and can be sold as a clear liquid, or as a powder that can be dissolved in water.

When added to sucrose(table sugar), invertase breaks down the sugar into a mixture of glucose and fructose, most commonly called, invert sugar or inverted sugar syrup. Which we talked about with you earlier this week-it helps with preserving the freshness in baked goods. 🍩🍪🍞

When invertase is added to sugar candy recipes, like fondant candy fillings, it gradually liquefies the fondant.

This is one way of producing liquid center candies like cherry cordials. 🍫🍒

The reaction takes a few days to occur, so you will want to plan on a waiting period when making a liquid center with this product. 🧑‍🍳🍫

#chefrubberingredients

When we asked Chef Melissa Coppel what’s her fav

When we asked Chef Melissa Coppel what’s her favorite part of the bonbon she told us it’s the filling.

She’s known for her amazing shells and her signature look, but for her, cutting the bonbons and seeing how the layers are set on the inside is her favorite part 🧑‍🍳🍫😋

🚨 BTW did you know that you can find an assortment of Chef Rubber colors and ingredients at @melissacoppelchocolatier website www.melissacoppel.com

#chefrubber #chefrubberingredients

How is Lecithin used in Chocolate? 🤔 We have

How is Lecithin used in Chocolate? 🤔

We have 2 variants for Lecithin; soy and sunflowers🌻

Lecithin is added to chocolate to improve viscosity and fluidity. You can add lecithin to caramels, confectionary coatings to prevent crystallization. 🍬🍭

This ingredient can be found in vegan or low fat cooking as an alternative to fat in baked items. It can definitely help improve the moisture and the texture too. 🧑‍🍳🍫🧑‍🍳🍫

#chefrubber #chefrubberingredients

True beauty shines from within, and chocolate is n

True beauty shines from within, and chocolate is not the exception.

While the outer shell of a bonbon creates an illusion of eating with our eyes, it’s not until you pop one in your mouth and can taste the richness of the flavors, that you quickly realize whether this was a Yay or Nay in your book.

But it wasn’t until the reveal of the inside that made us fall in love...

In this case, we will have to fall in love with virtually seeing the inside of your bonbons @oy_chocolates, and wish to one day get to try your sweet treats 😋

#chefrubber #showyourcrcolors

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