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.
Read more about Sugar Crust: Preparation of Sugar Encrusted Liqueurs, Preparation of Starch Moulds
Famous quotes containing the words sugar and/or crust:
“‘Tis the voice of the Lobster; I heard him declare,
‘You have baked me too brown, I must sugar my hair.’”
—Lewis Carroll [Charles Lutwidge Dodgson] (1832–1898)
“Under the day’s crust a half-eaten child ...”
—John Ashbery (b. 1927)