Roberts Invertase For Liquid Centres - 30ml holly it will produce an 80%

it will produce an 80% Invert Sugar

Pipe onto baking paper

marzipan and more

Creamy White coloured pieces of non tempering compound chocolate

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Roberts Invertase For Liquid Centres - 30ml holly it will produce an 80%Invertaste is a great product to create liquid centres for your chocolates. Perfect for those liqueur flavoured centres. Once you have put a spoonful of fondant into the centre of your chocolate shell, add a few drops of invertaste. Cover and fill the remainder of the mould with Melted chocolate. Leave it for 1 2 days and the invertase will break the sugar in the fondant down and turn it into liquid. When you bite into your chocolate you will get a