Crystallizing Centers

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
The process of crystallizing centers is a simple technique that adds yet another dimension to a confectioner’s repertoire. It is most commonly used for ganache centers and candied fruit, but it could just as easily and effectively be applied to any number of confectionery centers like gianduja, butter ganache, and marzipan. The process itself involves little more than cooking a syrup to the proper density, allowing it to cool, and then immersing the desired centers in the syrup overnight so that a thin skin of crystals forms on the outside of the centers. The crystalline skin acts very much like a covering of chocolate might; it prevents moisture migration and exposure to oxygen, while adding visual and textural interest.