Chocolates, liquid-center

Moisture controllers attract water. Sometimes they work so well that they actually pull water from the air. The liquid center of chocolate-covered cherries can be created by adding glycerin to the fondant that is molded around the cherry before it is dipped in chocolate. Over time, the glycerin absorbs so much water from the cherry that the fondant dissolves, making a liquid syrup inside the chocolate shell. 

Answer Prepare the core as a semisolid slurry of sucrose and water. Add a small amount of sucrase (invertase), and quickly coat the semisolid mixture with chocolate. After the chocolate coat has cooled and hardened, the sucrase hydrolyzes enough of the sucrose to form a more liquid center a mixture of fructose, glucose, and sucrose. 

Permits manufacture of liquid center candies by allowing handling of sucrose in semi-solid form for enrobing e.g.y with chocolate) and subsequent liquification of sucrose... 

The candy technologist, in manufacturing the various types of product ranging from hard candy and caramel to liquid-center chocolates, employs many of the physical and chemical properties of sucrose (71). In hard candies, crystallization and stickiness are the two most common problems limiting shelf life (23). Use of the proper amount of an acidic doctor, such as cream of tartar, causes enough... 

A solution of equal parts of glucose and fructose is more soluble than an equal mass of sucrose. A paste of sucrose can, when hydrolyzed into glucose and fructose, become a solution. Soft-centered chocolates are created by coating a semisolid sucrase-treated sucrose paste, and over several weeks, the sucrose becomes hydrolyzed to give a liquid center. 

D. Most heat is transferred because the cup of hot chocolate is in direct contact with the hands. This movement of thermal energy between two objects in direct contact is conduction. However, within the cup, the hot chocolate nearest the edges will be cooler (as heat is transferred through the cup to the hands) and this will cause warmer liquid in the center of the cup to move towards the edges. This is convection. 

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