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Invertase is a great product to create liquid centres for your chocolates.
Perfect for those liqueur flavoured centres.
Once you have put a spoonful of fondant into the centre of your chocolate shell, add a few drops of invertaste.
Cover and fill the remainder of the mould with Melted chocolate.
Leave it for 1-2 days and the invertase will break the sugar in the fondant down and turn it into liquid.
When you bite into your chocolate you will get a lovely liquid centre.