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Making Soft Centered Chocolates



††The secret to those yummy soft-center filled chocolates†is that the center starts out as a hard filling. Sugar, and water are mixed, boiled and then cooled. Flavoring, coloring, and a special sugar enzyme are then added to the mixture, which is then poured into molds to harden. These hard fillings are covered with chocolate, then warmed just below the melting point of the chocolate. This activates the sugar enzyme which breaks down the sugar into glucose and fructose. These two components of the sugar now combine with the water to make the center more creamy.†

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