Soft-Centred Chocolates

2 Conversations

There it is...sitting on the table...the biggest box of chocolates you've ever seen...

You go over...

...lift the lid...

...and find to your disappointment that all the soft-centres have gone...

...and the rest all have teeth marks in because some adventurous person had been hoping that some of the ones which were left were soft-centres...

The point is that soft-centred chocolates are *always* the first to be eaten...they're the ones that most people like best...

Why is it that these delicious chocolates are loved most of all...? Well...it could be the difference in texture...the fact that there are 101 ways to eat them...and the question of how they're made...

After all...do they squirt the insides into a hollow chocolate shell...? Or is it something else...

Well...the thought that the centres are squirted into the chocolate shells is a popular theory...after all...then it would mean that *somewhere* out there, there are vats of the filling...

OK, snap out of it...it's a nice thought I know...

...but it doesn't happen that way...

No...not at all in fact...

Believe it or not...it's the *chocolate* that's squirted around the filling...

Yes...that's right...the chocolate on the outside isn't the 1st step in the process...

In fact...in the beginning, the soft-centres aren't even soft...

To start off with, the soft-centres are, in fact, hard... They're then injected with an enzyme which breaks down the starch, etc that's in the "hard" centre into sugars...making the "hard" centre a "soft" centre.

However, this process can take several months, so, whilst the centre is still hard, the chocolate is squeezed around it to take the shape of the chocolate. Then they're left for a few months for the enzyme to completely change all the starches into sugars, and are sold as *soft-centred* chocolates.

So...you know that last chocolate that's *supposed* to be a soft-centred one...? Yes...the one with the teethmarks in because someone thought it wasn't...

Well...leave it for a few weeks and it'll become a soft-centred chocolate, after all, the enzyme was just taking a little longer to work...:-)

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