Sugar crust

Traditional sugar crust lining in liqueur chocolates

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.