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- Corteza de azúcar, en confitería de chocolate, es un método para preparar líquidos (a menudo de licor) en chocolates rellenos. La corteza sólida de azúcar se forma de una solución sobresaturada de azúcares con un relleno de elección. La corteza sella completamente el relleno, lo que le permite cubrir con una capa de chocolate en un proceso llamado envolvimiento. (es)
- 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, however, the liquid attacks the chocolate and they have a shelf life of only a few days. (en)
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- Corteza de azúcar, en confitería de chocolate, es un método para preparar líquidos (a menudo de licor) en chocolates rellenos. La corteza sólida de azúcar se forma de una solución sobresaturada de azúcares con un relleno de elección. La corteza sella completamente el relleno, lo que le permite cubrir con una capa de chocolate en un proceso llamado envolvimiento. (es)
- 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, however, the liquid attacks the chocolate and they have a shelf life of only a few days. (en)
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- Corteza de azúcar (es)
- Sugar crust (en)
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