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 cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...
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 nam ...
cordial (a type of
chocolate-covered cherry
Chocolate-covered cherries are a traditional popular dessert confection. Variations include cherry cordials with liquid fillings often including cherry liqueur, as well as chocolate-covered candied cherries and chocolate-covered dried cherries.
...
).
Process
The liquid center found in some cordials is made using
invertase
Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose. Alternative names for invertase include , saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, ma ...
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
This is a list of chocolate-covered foods. Chocolate is a typically sweet, usually brown, food preparation of ''Theobroma cacao'' seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste or in a block ...
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References
Confectionery
Chocolate-covered foods
{{Confection-stub