A cordial is a type of confection in which liquid filling is placed within a
chocolate
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods.
Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...
shell. A well known confectionery of this type is the
cherry
A cherry is the fruit of many plants of the genus ''Prunus'', and is a fleshy drupe (stone fruit).
Commercial cherries are obtained from cultivars of several species, such as the sweet '' Prunus avium'' and the sour '' Prunus cerasus''. The na ...
cordial (a type of
chocolate-covered cherry).
Process
The liquid center found in some cordials is made using
invertase
β-Fructofuranosidase is an enzyme that catalyzes the hydrolysis (breakdown) of the table sugar sucrose into fructose and glucose. Sucrose is a fructoside. Alternative names for β-fructofuranosidase include invertase, saccharase, glucosucrase ...
to hydrolyze sucrose in the filling, a process that can take up to two weeks. This makes it a requirement to age the cordials in storage before consuming them to ensure the filling has become liquid. Some fillings include cherry, strawberry, raspberry and blueberry.
[LaBau, Elizabeth]
What is Invertase?
About.com. Retrieved April 11, 2015.
See also
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List of chocolate-covered foods
*
References
Confectionery
Chocolate-covered foods
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