 Cherry cordial | |
| Type | Confectionery |
|---|---|
| Main ingredients | Fruit, invertase, chocolate |
| 150 (calories may vary depending on brand) kcal | |
 | This article needs additional citations for verification .(October 2006) |
A cordial is a type of confection in which liquid filling is placed within a chocolate shell. A well known confectionery of this type is the cherry cordial (a type of chocolate-covered cherry).
The liquid center found in some cordials is made using invertase to hydrolyze sucrose in the filling, a process that can take up to two weeks. This makes it a requirement to age the cordials in storage before consuming them to ensure the filling has become liquid. Some fillings include cherry, strawberry, raspberry and blueberry. [1] [2]
Cordial may refer to:
Dessert is a course that concludes a meal. The course consists of sweet foods, such as candy, and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an invert sugar.
Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between layers of cake it is known as a filling.
Tastykake is a line of snack foods manufactured by the Tasty Baking Company, headquartered at the Philadelphia Navy Yard in Philadelphia, Pennsylvania. Established in 1914 by Philip J. Baur and Herbert T. Morris and originally selling its product only in the Philadelphia metropolitan area, the company now distributes its products in several states on the East Coast, south to Florida, and has been gradually expanding across the United States.
After Eight Mint Chocolate Thins, often referred to as simply After Eights, are a brand of mint chocolate covered sugar confectionery. They were created by Rowntree Company Limited in the UK in 1962 and have been manufactured by Nestlé since its acquisition of Rowntree in 1988.
Black Forest gâteau, also called Black Forest cake, is a German chocolate and cream cake with a rich cherry filling. While it is most likely based on a Black Forest dessert tradition, the cake's specific origin in Germany is contested.
β-Fructofuranosidase is an enzyme that catalyzes the hydrolysis (breakdown) of the table sugar sucrose into fructose and glucose. Alternative names for β-fructofuranosidase EC 3.2.1.26 include invertase, saccharase, glucosucrase, β-fructosidase, invertin, sucrase, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: β-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertase is a glycoprotein that hydrolyses (cleaves) the non-reducing terminal β-fructofuranoside residues. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond. Invertase cleaves the α-1,2-glycosidic bond of sucrose.
A bourbon ball is a Southern delicacy invented by Ruth Hanly Booe of Rebecca Ruth Candy in 1938.
Sugar crust, in chocolate confectionery, is a method to prepare liquid filled chocolates to make liqueur chocolate or liqueur soaked fruit such as cherry.
A charlotte is a type of bread pudding that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar effect.
Cherry Blossom is a type of chocolate confection in Canada produced by Hershey Canada, a subsidiary of Hershey.
Cella's is a brand of cherry cordial confection marketed by Chicago-based Tootsie Roll Industries, who purchased the brand in 1985. They were originally introduced in 1864.
The following outline is provided as an overview of and topical guide to chocolate:
Chocolate-covered cherries are a traditional popular dessert confection. Variations include cherry cordials with liquid fillings often including cherry liqueur, as well as chocolate-covered candied cherries and chocolate-covered dried cherries.
Chocolate-covered fruits include blueberries, pomegranate, strawberries, oranges, dried apricots, and other candied fruits and citrus peels. Dark chocolate, milk chocolate and white chocolate are used for decoration. Nuts, coconut, chocolate chips, sprinkles, and other toppings are sometimes added. During the Christmas season chocolate covered fruits are sold at European markets.
Fondant is a mixture of sugar and water used as a confection, filling, or icing. Sometimes gelatin and glycerine are used as softeners or stabilizers.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
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