Chocolate-covered cherries captivate candy lovers with their rich chocolate coating and the sweet, tart cherry inside. What often sparks curiosity, though, is the white stuff that eventually turns into a syrupy liquid. In this article, we’ll explore what this mysterious white filling is, how it works, and other interesting aspects of chocolate-covered cherries.
The Popularity of Chocolate Covered Cherries
Chocolate covered cherries, also known as cherry cordials, remain a classic confection enjoyed for centuries. Their popularity continues to grow thanks to the irresistible combination of textures and flavors. These candies have become a common treat during special occasions, particularly around the holidays. The sweet chocolate shell, coupled with the juicy cherry and syrupy center, creates a perfect flavor balance.
This candy has a rich history. Many believe chocolate-covered cherries originated in Europe, specifically in France and England. The term “cordial” comes from the tradition of soaking cherries in liqueur before coating them with chocolate.
But what really sets this candy apart is the intriguing white filling.
The white substance inside chocolate-covered cherries is a sweet fondant that transforms into a liquid through the action of an enzyme called invertase. Initially, the white center remains a solid fondant, but over time, it liquefies, creating the syrupy center you find when you bite into the candy.
How Invertase Works
The enzyme invertase makes the magic happen. During the candy-making process, manufacturers add this enzyme to the fondant. Over time, invertase breaks down the sugar in the fondant into glucose and fructose, which dissolve more easily in water. This process creates the liquid center. Depending on storage conditions and temperature, it can take days to weeks for this transformation to occur.
To learn more about how invertase functions in candy production, you can explore how invertase works in candy production.
The Fondant and Its Role in Chocolate Covered Cherry
Fondant, a sweet paste made from sugar, water, and sometimes corn syrup, plays a key role in forming the white center of chocolate-covered cherries. Though many people associate fondant with cake decoration, its purpose in this candy is quite different. The fondant works with the invertase enzyme to create that liquid center over time.
In candy-making, fondant’s texture and flavor add to the overall appeal of the treat. If you’re curious about how fondant plays a role in various desserts, check out this guide to fondant making.
The Process of Making Chocolate Covered Cherries
Crafting chocolate-covered cherries requires a precise process to ensure that syrupy center develops. Here’s how it’s done:
- Step 1: Preparing the Cherries
Whether using fresh or maraschino cherries, the cherries are first pitted and dried to prevent excess moisture from affecting the candy. - Step 2: Coating the Cherries in Fondant
The cherries get coated in a layer of fondant, which initially serves as the solid center. - Step 3: Adding the Invertase
The invertase enzyme is either mixed into the fondant or applied separately. This enzyme will eventually convert the fondant into the liquid center. - Step 4: Dipping in Chocolate
After the fondant and invertase have been applied, the cherries are dipped in melted chocolate. The chocolate hardens to form the outer shell. - Step 5: Waiting for the Center to Liquefy
The candy is stored at a controlled temperature for several days or weeks, during which time the fondant liquefies, creating the syrupy filling.
This process demands patience and precision, but the final result is worth the wait: a perfect cherry encased in smooth chocolate with a delicious, liquid center.
Why Chocolate Covered Cherry Have a Liquid Center
The liquid center inside chocolate-covered cherries results from the enzyme invertase breaking down the solid fondant. Here’s a simplified breakdown:
- Invertase breaks down sucrose (table sugar) into glucose and fructose.
- These smaller sugars dissolve more easily in water, causing the solid fondant to turn into liquid.
- This transformation happens gradually over days or weeks, depending on the recipe.
This liquefaction process gives the chocolate-covered cherries their unique texture, as the fondant maintains its sweetness while becoming a syrupy interior.
How Long Does it Take for the White Filling to Liquefy?
The time required for the fondant to liquefy depends on several factors:
- Temperature and Time: The process can take anywhere from a few days to several weeks. Warmer temperatures speed up the transformation, while cooler temperatures slow it down.
- Invertase Quality: The efficiency of the invertase enzyme also plays a role. High-quality invertase will accelerate the liquefaction.
- Storage Conditions: Storing the candy in a cool, dry environment helps maintain the correct texture and ensures the fondant liquefies properly.
For most commercially produced chocolate-covered cherries, the liquefaction process is controlled to guarantee the center is perfectly syrupy when sold.
Different Types of Chocolate Covered Cherries
Chocolate-covered cherries come in various forms, each offering slight differences in flavor and texture. Here are the main types:
Milk Chocolate Covered Cherries
These are the most common variety, loved for their sweet, creamy chocolate coating. The milk chocolate balances well with the tartness of the cherry and sweetness of the liquid center.
Dark Chocolate Covered Cherry
Dark chocolate-covered cherries offer a more intense flavor. The bitter notes of the dark chocolate contrast beautifully with the sweet cherry and syrupy center.
White Chocolate Covered Cherries
For those who enjoy a sweeter, creamier taste, white chocolate-covered cherries are a great option. The mild flavor of white chocolate complements the cherry’s sweetness without the bitterness of dark chocolate.
Each variety has its own unique appeal, with personal preference playing a large role in which type someone might enjoy most.
Can You Make Chocolate Covered Cherry at Home?
Yes, it’s possible to make chocolate-covered cherries at home, although it requires patience and specific ingredients. Here’s a simplified recipe for anyone who wants to try it themselves:
Ingredients:
- Fresh or maraschino cherries
- Fondant (or a homemade version made from sugar, water, and corn syrup)
- Invertase enzyme
- Chocolate (milk, dark, or white)
Instructions:
- Pit the cherries and coat them in fondant.
- Add the invertase enzyme to the fondant.
- Dip the coated cherries in melted chocolate.
- Store the candies at a controlled temperature for 1-2 weeks to allow the fondant to liquefy.
Homemade versions make wonderful gifts or treats for special occasions, although they might not last as long as store-bought ones.
Frequently Asked Questions (FAQs)
Why Do Chocolate Covered Cherry Have a Liquid Center?
The liquid center forms when the enzyme invertase breaks down the fondant into a liquid.
How Long Does It Take for the White Filling to Liquefy?
The fondant usually takes 1-2 weeks to turn into liquid, depending on storage conditions.
What Makes the White Stuff in Chocolate Covered Cherry Sweet?
The fondant contains sugar, which gets broken down by the invertase into glucose and fructose, both of which are sweet.
Can You Make Chocolate Covered Cherry at Home?
Yes, with the right ingredients and some patience, you can easily make chocolate-covered cherries at home.
How Long Do Chocolate Covered Cherry Last?
Store-bought versions can last several months when stored in a cool, dry place. Homemade versions typically last for about 1-2 weeks.
Do Chocolate Covered Cherry Need to Be Refrigerated?
You don’t need to refrigerate them unless you live in a warm climate. Storing them in a cool, dry place is best.
Health Considerations and Nutritional Information
While chocolate-covered cherries make for a delicious treat, they also contain a fair amount of sugar and calories. Here’s a brief nutritional breakdown:
- Calories: Each chocolate-covered cherry typically contains 60-100 calories, depending on the type of chocolate and size.
- Sugar Content: Both the fondant and chocolate contribute a high sugar content.
- Fat Content: The chocolate, particularly if using milk or dark, adds to the fat content.
Enjoy these treats in moderation as part of a balanced diet.
Conclusion
The white stuff inside chocolate-covered cherries results from a fascinating process where the enzyme invertase breaks down the fondant, turning it into a sweet, syrupy liquid. Whether you prefer milk, dark, or white chocolate, these treats offer a delightful blend of textures and flavors. Now that you understand the science behind the syrupy center, you can appreciate this candy even more!