Invertase is a natural enzyme used in chocolate making to create liquid fondant centres inside moulded chocolates. Known also as Fermvertase, it works by breaking down the sugar in a fondant filling over 1. 2 days after the chocolate shell has been sealed, converting it into a smooth, runny liquid centre. It can also be used to prevent crystallisation in ganache centres. Comes in a 30ml bottle. Vegan, Kosher, and Halal suitable. Key Details Brand: Roberts Volume: 30ml bottle Type: Natural enzyme (Invertase / Fermvertase) Primary function: Creates liquid fondant centres in moulded chocolates Secondary function: Prevents sugar crystallisation in ganache centres Time to liquid centre: 1. 2 days after sealing the chocolate shell Dietary suitability: Vegan, Kosher, Halal suitable Compatibility: Used with fondant (not ganache) for liquid centres Best For Creating traditional liquid fondant-centred chocolates for gifts and boxes Preventing crystallisation in ganache truffle centres Professional confectionery production of premium filled chocolates Home chocolate makers wanting to recreate classic liqueur-style chocolates Frequently Asked Questions How do I use invertase in chocolate making? Place a spoonful of fondant into the cavity of your chocolate shell and add a few drops of invertase. Cover with melted chocolate to seal the shell. Leave sealed for 1. 2 days and the invertase will convert the fondant into a smooth liquid centre. The result is a clean liquid-filled chocolate when bitten. How much invertase should I use per chocolate? A few drops per fondant centre is sufficient. Invertase is highly effective so use sparingly. Too much will not improve the liquid result and may affect the flavour of the fondant. Browse all chocolate making supplies at Baking Pleasures, including chocolate moulds, or explore our full range of cake decorating supplies. See our icing and fondant coverage chart for fondant coverage guidance.
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