Invertase, also known as Fermvertase, is a natural enzyme used to change fondant from a solid to a liquid. It is also used in commercial baking and candy making for moisture retention. Adding invertase to candy recipes, such as fondant candy fillings, will result in liquifying the fondant over time. Invertase is used in candies like cherry cordials and cream eggs to make the creamy liquid center. It can also be used to prevent crystallization in ganache centers.
Add invertase to moist fondant, and your chocolate covered creams will be creamy and smooth after they are dipped. Typical application rate is .1 to .25 percent of total. The more invertase that is used, the quicker the reaction time (twice the invertase level will enable the reaction to take place in half the time). Alcohol and acids can negatively impact invertase. For this reason, it is best to incorporate all ingredients to fondant creams before adding invertase. The liquifying process takes a few days and up to a week to happen, so plan on making candies ahead of time to allow the reaction to take place. Storing candies at room temperature will speed the process.
For maximum enzymatic activity and shelf-life, keep product refrigerated. Recommended storage temperature is 39º – 46ºF.
PRIVACY OF INFORMATION
Chocolat-Chocolat Inc. does not sell or lend ANY personal information collected during your visit to our online store. That means your name and address will not show up on any mailing lists, other than our own. If you do not want to receive our newsletter, please advise us by email or by phone.
METHODS OF PAYMENT
We accept Visa, MasterCard and AMERICAN EXPRESS. All prices are in Canadian dollars.
Our goal is your complete satisfaction. Do not accept a broken parcel. If you are not satisfied with your order, you may return it at your expense within 30 days. You must call or e-mail for a return merchandise authorization number. All returns are freight prepaid by the client. Unless Chocolat-Chocolat has made an error in order processing or shipping, shipping charges will never be refunded. You will be notified of your refund by e-mail. All products must be returned in the original purchase condition and complete. Restocking fees of 25% will be applied on returned merchandise. Important: returned orders with missing items, used or broken merchandise will not be accepted. Refunds on purchases made with a credit card will only be credited to the same card. Very important, all claims of any nature must be done within 30 days of the date of reception of merchandise. After the 30 days of the date of reception of merchandise there is no claim possible of any nature.
PURCHASING BY MINORS
Our policy is to not sell to minors. If you are under the legal age of majority and wish to purchase from our on-line store, you must have a parent or legal guardian make the purchase for you.
AT Chocolat-Chocolat Inc. we do our best to provide you with the most reliable and up to date information. In the event that an error does occur, we reserve the right to correct or cancel an order.
In Canada, the Goods and Sales tax (G.S.T.) is applied on every product sold in our on-line store. In Quebec, the provincial sales tax will be added to every item but the books.
CUSTOMS AND DUTY
Every order for the United States will be under a custom and duty charges under American laws. Duties and taxes are paid by Chocolat-Chocolat INc.. To speed up the duty process, we need your federal identification number or your social security number. Cadro moulds manufactured in Canada are under the North American Free Trade Agreement with a certificate of Origin. It is mutually understood and agreed that any litigation or claim between the seller (Chocolat Chocolat Inc.) and the buyer will be resolved in a court of law that is part of the Montreal judiciary district.