We think cordial cherries are kinda magical...they start out with a hard, solid center and after a short time they morph into the sweet, syrupy confections that we love so much. So how does it work you ask...well...it's the sweetest kind of chemistry.
The term "cordial" can mean many things, but our favorite definition is: "a sweet liqueur." Naturally, a "cordial" cherry then would consist of a cherry with a sweet liqueur...or sweet syrup.
An enzyme is a protein that causes reactions to occur.
Hydrolysis means to break down or cleave a molecule.
A disaccharide is a two-sugar compound made up of two one-sugar compounds called monosaccharides.
We start out with a sugar mixture called fondant...it's made with table sugar (or sucrose) and and enzyme called invertase. Sucrose is a disaccharide...meaning it's made up of two monosaccharides: glucose and fructose. Sucrose is a solid at room temperature, while glucose and fructose are liquid sugars at room temperature.
In a liquid medium such as a juicy maraschino cherry, the invertase acts as a catalyst to cleave the solid sucrose molecule which results in the two liquid sugar molecules, glucose and fructose.
This whole process begins almost immediately and the reaction repeats over and over again taking several days to several weeks to complete. Because the enzyme begins working straight away, it's important to enrobe the cherries in chocolate very soon after coating them in the fondant mixture to keep all the newly formed syrup encased.
Once the fondant coated cherry is enrobed in chocolate the whole reaction can take place while we do our art thing...this batch is destined to be Snowmen Cordial Cherries.
Here's the reaction written out for you...