There is much to appreciate about a box of carefully crafted truffles, mint patties, buttercreams, and cordials. The array of flavors, silky chocolate, and bits of real fruit are undeniably delicious, but it’s the science behind those creamy centers that has us excited.

What Is Invertase?

If you’ve ever wondered how chocolatiers get those fluid centers into a chocolate shell, the answer isn’t a tiny syringe or magic, it’s invertase. Invertase is a naturally occurring enzyme extracted from yeast. LorAnn’s invertase comes in liquid form, making it extra easy to add to confectionery fondant. After enrobing the fondant in chocolate, the invertase begins to break down the sugars, softening the fondant, yielding a creamy, sometimes liquid filling. This process can take anywhere from 3-10 days, so plan ahead and try not to eat your treats while you wait!

Creating your own chocolates with liquid centers is easy. Start by making a batch of confectionery fondant. If you don’t have a favorite confectionery fondant recipe, try this easy to follow recipe from Chef Eddy Van Damme.

Pro tip: Confectionery fondant works best if you let it rest at room temperature for 24 hours before using. Be sure to store in an airtight container when resting fondant.

Once you have your prepared, rested fondant, gently rewarm over a double boiler, taking care not to exceed 160 degrees Fahrenheit. Stir in your invertase and flavoring and you are ready to make chocolates!

For maximum enzymatic activity and shelf-life, store your bottle of invertase in the refrigerator before and after opening. Confections containing invertase should be kept at room temperature to allow the reaction to occur.

Get Creative!

Whether you are a professional or novice candy maker, the enzymatic power of invertase will help you make impressive confections. Bright colors, mouthwatering flavors, and fun molds offer endless possibilities.