Sugar crust

Sugar crust, in chocolate confectionery, is a method to prepare liquid (often liqueur) filled chocolates.

The solid sugar crust is formed from a supersaturated sugar solution with a filling of choice. The crust completely seals the filling, allowing it to be coated with a layer of chocolate in a process called enrobing.

Preparation of sugar encrusted liqueurs

Sugar crusts are formed by pouring filling into moulds prepared of starch (referred as starch moulds). The moulds are about room temperature. The surface of the liquid that is exposed to the air is dusted with starch. After approximately two hours, crusts form. These crusts are flipped and left to stand in starch for twenty-four hours. After standing for this period of time, the resulting shells are ready to be enrobed in chocolate.^[1]

References

↑ Torres, Jacques. "Liquor Filled Sugar Shells". Food Network. Retrieved 1 December 2014.

Chocolate

Overview	Outline History (in Spain)

Theobroma	Theobroma Theobroma cacao Theobroma grandiflorum Theobroma bicolor

Components	Cocoa bean Cocoa butter Cocoa solids Chocolate liquor

Drugs	Anandamide Caffeine Phenethylamine Theobromine Theophylline

Types	Types Baking Compound chocolate Couverture chocolate Dark chocolate Milk chocolate Modeling chocolate Organic chocolate White chocolate Raw chocolate

Products	Chocolate bar brands Chocolate beverages Chocolate biscuit Chocolate brownie Chocolate cake Chocolate chip Chocolate chip cookie Chocolate coins Chocolate crackles Chocolate gravy Chocolate ice cream Chocolate liqueur Chocolate milk Chocolate pudding Chocolate spread Chocolate syrup Chocolate truffle Chocolate-covered foods Cioccolato di Modica Fudge Ganache Hot chocolate Mint chocolate Mocaccino Mole sauce Belgian chocolate Swiss chocolate

Processes	Aerated chocolate Broma process Chocolate bloom Chocolate temper meter Conche Dutch process Enrober Sugar crust

Industry	Big Chocolate Children in cocoa production Chocolaterie Chocolatier The Dark Side of Chocolate European Cocoa and Chocolate Directive Ghana Cocoa Board Ghana production Harkin–Engel Protocol International Cocoa Organization Ivory Coast production Manufacturers (vertical) Nigeria production World Cocoa Foundation

Other topics	Chocoholic Chocolate fountain Chocolate museums Chocolatiers Health effects United States military chocolate

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