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We stock the full range of retro sweets that you can buy by the box, jar or hamper. We also offer all of those 80s favourites that we know you will love and enjoy. We offer free UK delivery and can have your sweets with you next day.
Putting the soft centre in a chocolate
The secret of putting creamy centres into chocolates is that the centres are made into solid shapes first, covered with liquid chocolate, then made creamy inside the chocolate coating.
Soft-centred chocolates contain fondant, which is made by mixing sugar with a quarter of its own weight of water. The solution is heated slowly until the sugar dissolves, and then the syrup is boiled until it reaches 240°F (115°C). The hot, sticky, clear solution is then poured out traditionally onto a marble slab - and left to cool to 100°F (38°C), when it becomes a mass of tiny sugar crystals.
The fondant is reheated to 110°F (43°C), when it is pliable enough for natural or artificial colours and flavours to be kneaded in. At the same time, another ingredient is added - invertase. This is an enzyme (a substance which assists chemical changes) extracted from yeasts.
The next step is to mould the kneaded fondant into fancy shapes, by reheating it until it is just liquid, and pouring it into cornflour moulds. A shallow flat bed of cornflour passes under a machine which stamps indentations for the shapes, which are then filled with the liquid fondant. As it cools and hardens, the fondant centres pull away from the cornflour slightly, and are then turned out onto another conveyor.
This carries the fondants through a bath of melted chocolate, which covers the base, while a curtain of melted chocolate covers the rest of the shape. When the chocolate has hardened the covered sweets are heated to 86°F (30°C), which is not hot enough to melt the chocolate, but activates the invertase. Invertase breaks down the sugar in the fondant into its two main components - glucose and fructose. These are both more soluble than sugar, and they combine with the water in the fondant to liquefy the centres and make them creamy. The process takes several days.
The process for liqueur chocolates is a little different. Alcoholic spirits are mixed into the fondant syrup, which is then poured directly into the cornflour moulds. As the liqueur-syrup cools, the sugar forms crystals which sink to the bottom of the mould, making a hard crust. The moulds are inverted onto a flat cornflour bed, and another crust forms on the other side. The liquid centre has now become enclosed in a hard sugar shell, which is covered with chocolate in the same way as for fondants.
In the upside-down world of the chocolate factory, hard fillings are covered with runny chocolate. The chocolate is left to harden, and the fillings are then made soft and creamy by enzymes which break down the sugar.