A Chocolatier's Magic Ingredient!?

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 Where we last left off was "how is invertase used in chocolate confections and where does it come from?" What invertase does to sugar is quite "magical", but is it a mind trick, or sleight of hand? Well, let's explore a bit. Turns out that invertase was discovered accidentally when chemists were studying the effect of yeast on sugar. What they realized was that the sugar broke down before fermenting. Fast forward about a hundred years and the process for deriving invertase from yeast was commonplace. What the chocolatier discovered was that by adding invertase to fondant (a type of icing) it would liquefy upon cooling. Ever wonder how the gooey liquid center came about in your favorite chocolate or cherry filled cordial? Yep, it's invertase doing it magic. Turns out it's not really magic at all, it's science, which honestly is how many magic tricks are pulled off. If you want to see how it's done watch this quick video from Edible Experiments. 

Enjoy, and we will pick up next time with how we get that invertase from the yeast.

Cheers~