Sugar crust

Sugar crust, in chocolate confectionery, is a method to prepare liquid (often liqueur) filled chocolates to make liqueur chocolate or liqueur soaked fruit such as cherry.

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.

Liquid filled chocolates can be made without a sugar crust, but the liquid attacks the chocolate and they have a shelf life of only a few days.

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