Chocolate-covered cherries are a beloved treat, combining the smooth texture of chocolate with the sweet surprise of a liquid center around a juicy cherry. The mystery behind this liquid has intrigued many, and it’s not just sugar syrup – there’s fascinating science behind it. This article will dive deep into everything you need to know about the liquid in chocolate-covered cherries, including how it forms, its ingredients, and how you can make it at home.
The Fascination Behind Chocolate Covered Cherry
The combination of chocolate and cherries has delighted people for centuries. Whether as a holiday favorite or a gourmet dessert, chocolate-covered cherries stand out because of their distinctive liquid center. But what exactly creates this liquid? Many assume it’s a syrup added during the process, but the reality is far more interesting.
This liquid center doesn’t exist when the candies are first made. Instead, it forms over time due to an enzyme called invertase. This enzyme slowly breaks down the sugars in the candy into liquid, resulting in the delightful liquid-filled bite we all enjoy.
For more insights into the science behind candy-making, check out this helpful resource from the Exploratorium.
The History of Chocolate Covered Cherry
The Origins of Cherry Cordials
Cherry cordials originated in European confectionery traditions, where people preserved fruit and alcohol together. Originally, candy makers created cordial cherries by soaking cherries in a sweet liquor, coating them in chocolate, and letting them age. Over time, the liquor mixed with the cherry juices to form the liquid center.
Chocolate-covered cherries became especially popular in the U.S. during the 19th century. While original versions featured alcohol, modern variations replaced the liquor with sugar syrup and, later, the invertase enzyme to create a non-alcoholic treat.
Today, you can find various chocolate-covered cherry recipes, from alcohol-infused versions to classic non-alcoholic treats.
How the Liquid Center is Formed
The secret behind the liquid center in chocolate-covered cherries lies in the ingredient called invertase. This enzyme is crucial for turning solid sugar fondant into a sweet liquid. Initially, when you dip the cherries into fondant, the filling remains solid. However, as invertase does its job over time, the fondant gradually transforms into a liquid. This process can take anywhere from a few days to a few weeks, depending on storage conditions and enzyme concentration.
The Role of Invertase
Invertase is a naturally occurring enzyme that some fruits and plants produce. It breaks down sucrose (table sugar) into glucose and fructose, which are more soluble in water, creating a liquid consistency. In the case of chocolate-covered cherries, after you coat the cherries in fondant and chocolate, the invertase in the fondant begins breaking down the sugars, turning the solid center into a liquid.
Learn more about the role of invertase in confections from this detailed ScienceDirect article.
Steps to Liquefaction
- Coating the cherries: Dip cherries into a layer of fondant. At this stage, the fondant remains solid, but the transformation is just beginning.
- Adding invertase: The fondant contains the invertase enzyme, which immediately starts breaking down sugar molecules.
- Waiting period: Over several days or weeks, the fondant slowly turns into liquid as the sugars dissolve.
- Chocolate shell protection: The thick chocolate shell holds the liquid inside and prevents leakage.
Ingredients That Contribute to the Liquid Center
Creating the perfect chocolate-covered cherry with a liquid center requires a few essential ingredients:
1. Maraschino Cherries
Maraschino cherries work best in cordial cherry recipes. These cherries soak in a sweet brine solution, which gives them their bright color and sweet flavor.
2. Fondant
Fondant, a sugary paste, coats the cherries before dipping them in chocolate. Although the fondant starts as a solid, it liquefies after several days of contact with invertase.
3. Invertase
Invertase is the enzyme that causes the fondant to break down into liquid. Without it, the fondant would remain solid, and there would be no liquid center.
4. Chocolate
A thick layer of chocolate covers the fondant and keeps the liquid from seeping out. Choose dark, milk, or white chocolate based on your preference.
These ingredients all work together to create the beloved liquid-filled cherries.
Homemade vs. Commercial Chocolate Covered Cherries
If you’ve tried making chocolate-covered cherries at home, you may notice some differences from commercially produced versions. While both methods yield similar results, the ingredients and techniques differ.
Homemade Chocolate Covered Cherry
- Ingredients: Homemade versions often use high-quality maraschino cherries, real chocolate, and invertase. You can control the quality of every ingredient.
- Process: The homemade process allows for customization, such as choosing between dark or milk chocolate and adjusting the thickness of the chocolate coating.
- Time: Homemade varieties require patience since the liquefaction process can take up to two weeks.
Commercial Chocolate Covered Cherries
- Ingredients: Mass-produced versions may contain cheaper ingredients, including artificial flavorings and preservatives.
- Process: Commercial manufacturers use machinery to speed up production, but the flavors might lack the depth found in homemade versions.
- Shelf life: Commercial products typically last longer because of preservatives.
While homemade chocolate-covered cherries offer superior flavor, commercial varieties are more convenient.
Step-by-Step Recipe for Homemade Chocolate Covered Cherries
Making your own chocolate-covered cherries at home isn’t as difficult as it seems. Follow this recipe for a batch of cherries with a perfect liquid center.
Ingredients:
- 1 jar of maraschino cherries (with stems)
- 1 cup of sugar
- 1/4 cup of corn syrup
- 1/4 cup of water
- 1/2 teaspoon of invertase (available online or at specialty stores)
- 1 lb of chocolate (dark or milk)
Instructions:
- Drain and Dry the Cherries
Drain the cherries and let them dry on a paper towel for several hours. Ensure the cherries are completely dry before dipping. - Prepare the Fondant
Combine sugar, corn syrup, and water in a saucepan. Boil the mixture, then remove from heat and let it cool slightly. Stir in the invertase until smooth. - Dip the Cherries in Fondant
Hold the cherries by their stems and dip them in the fondant. Place them on parchment paper to set. - Dip in Chocolate
Melt the chocolate using a double boiler. Dip each fondant-covered cherry into the melted chocolate and let them cool on the parchment paper. - Allow Time for Liquefaction
Store the dipped cherries in an airtight container. The liquid center will form within 3-7 days, depending on the invertase.
Storage and Shelf Life of Chocolate Covered Cherry
To maintain the liquid consistency of chocolate-covered cherries, store them correctly:
- Room Temperature: Keep cherries in an airtight container at room temperature to preserve freshness. The liquefaction process continues for days after making the cherries, so avoid refrigeration initially.
- Refrigeration: If you want to extend their shelf life, refrigerate them. However, refrigeration can slow down invertase, delaying the liquid formation.
- Shelf Life: Homemade chocolate-covered cherries last up to two months at room temperature. Refrigeration extends their shelf life to three months.
Storing them properly ensures that the liquid center remains intact.
Popular Brands and Varieties of Chocolate Covered Cherry
Several well-known brands produce chocolate-covered cherries, each with a unique twist. Here are some popular varieties:
1. Queen Anne Cordial Cherries
- Famous for their smooth chocolate coating and syrupy liquid center.
- Available in dark and milk chocolate options.
2. Cella’s Chocolate-Covered Cherries
- Known for their thick chocolate shell and rich liquid filling.
- Offers alcohol-free and liqueur-infused versions.
3. Brach’s Chocolate-Covered Cherries
- Brach’s cherries feature a firmer center but still deliver a juicy bite.
Each brand offers its method for creating a liquid center, but all deliver a delightful treat.
The Chemistry Behind the Liquid Center
The liquid center in chocolate-covered cherries demonstrates how chemistry plays a crucial role in food. As mentioned, invertase breaks down sugars in the fondant, leading to liquefaction. But what exactly happens during this process?
Breaking Down Sugars
When invertase comes into contact with sucrose (table sugar), it breaks the bonds between glucose and fructose. This reaction not only creates a liquid consistency but also enhances the cherries’ sweetness due to the increased presence of fructose.
Environmental Factors
The environment where you store the cherries impacts the liquefaction process. Warmer temperatures accelerate invertase, while colder temperatures slow it down. That’s why storing chocolate-covered cherries at room temperature speeds up the formation of the liquid center.
FAQs Based on “People Also Ask”
Why is there liquid in chocolate-covered cherries?
The liquid in chocolate-covered cherries forms because of an enzyme called invertase, which breaks down sugar into glucose and fructose, creating a liquid.
What type of cherries are used for chocolate-covered cherries?
Maraschino cherries are commonly used for chocolate-covered cherries because of their long shelf life and sweet flavor.
How long does it take for the liquid to form in chocolate-covered cherries?
The liquid center forms within 3-7 days after you dip the cherries in fondant, depending on enzyme concentration and storage conditions.
Are chocolate-covered cherries healthy?
While chocolate-covered cherries are a sweet indulgence, they contain sugar and chocolate, so enjoy them in moderation. However, dark chocolate may offer some health benefits, such as antioxidants. Learn more about the health benefits of dark chocolate.
Conclusion
The liquid in chocolate-covered cherries offers a delightful surprise, thanks to the fascinating interaction between invertase, sugar, and time. Whether you enjoy them as a holiday treat or make them at home, understanding the science behind the liquid center adds a deeper appreciation for this classic confection. Homemade or store-bought, biting into a cherry with a sweet liquid center is an experience worth savoring.