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:
“They give us a pair of cloth shorts twice a year for all our clothing. When we work in the sugar mills and catch our finger in the millstone, they cut off our hand; when we try to run away, they cut off our leg: both things have happened to me. It is at this price that you eat sugar in Europe.”
—Voltaire [François Marie Arouet] (1694–1778)
“All civilization has from time to time become a thin crust over a volcano of revolution.”
—Havelock Ellis (1859–1939)