Invertase For Liquid Centres 30ml
Fondant, Mixes, Ingredients
Chocolate & Candy Making
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Invertase, also known as Fermvertase, is a natural enzyme that is commonly used to create liquid centres for chocolates.
It can also be used to prevent crystallization in ganache centers. Comes in a 30ml bottle. Vegan, kosher, halal suitable
- Put a spoonful of fondant into the centre of your chocolate shell, add a few drops of invertaste.
- Cover and fill the remainder of the mould with melted chocolate.
- Leave it for 1-2 days and the invertase will break the sugar in the fondant down and turn it into liquid.
- When you bite into your chocolate you will get a lovely liquid centre.
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