February 24, 2006
October 20, 2005
I will second the request. I have always wondered what the centre is that just seems to drip/ooze out of the chocolate once it is broken – like a liquid cream (it is used in the center of Freddo Frogs and Caramello Koalas here in Australia and the liquid caramel centres in Cadbury blocks). Is it just a fondant that has had more liquid added? Or some other sugar syrup?
I’m guessing that would form the centre for a violet cream?
May 29, 2005
Just a response to the Cadbury Caramilk (as we call it in Canada). The liquid caramilk in the Cadbury bars are initially a tiny hard square (or rectangle!). They or the chocolate shell is sprayed with an enzyme. The enzyme breaks the hard caramel into a liquid. I have done fundraisers with my kids and we sold the big Cadbury Caramilk bars and one time I received a batch that was just fresh out of the factory. I had people complaining that the bar was old because the caramel was somewhat hard. Apparantly, the caramel had not completely broken down yet.!! We have a family friend who is in the food industry and he told us all about the Cadbury Caramilk bar and how they get the caramel in it!!Cadbury at that time was running a national campaign and they were promoting how the caramel gets into the bar as a mystery!!
I will research the violet creams and post if I find the answer you are looking for. I do know that if I use a water, sugar, and tartar fondant and cook to 118 Celsius (hard fondant) it is great for dipping cherries into. The fondant will dry immediately after it has been dipped. Within 3 days the alcohol and enzymes from the cherries mix with the fondant and the fondant liquifies. The same process holds true for other fruit such as raspberries.