Theory: Invertase

When fondant is used as a center, the enzyme invertase can be added to it in order to cause it to soften or liquefy after the fondant has been dipped in chocolate. When a formulation includes invertase, centers can be made up that are firm enough to handle easily, but that after dipping in chocolate, soften to create a creamier texture. A naturally occurring enzyme derived from yeast, invertase inverts sucrose, creating dextrose and fructose. (See Inversion.) Due to the high solubility of invert sugar, the fondant then softens or liquefies as the inverted sugar dissolves in the moisture present in the center.