Final answer:
To make piping chocolate, add a liquid like vegetable oil or melted butter to the tempered chocolate for the desired consistency. In the chocolate industry, invertase enzyme is used to transform and flavor in products like toffees.
Step-by-step explanation:
To make piping chocolate, you can add a liquid element such as vegetable oil or melted butter to tempered chocolate.
This results in a thinner consistency that is ideal for piping decorations on cakes and pastries. However, when chocolate companies desire to enhance flavor and sweetness in products like toffees, they use an enzyme known as invertase.
This enzyme catalyzes the conversion of solid sucrose into liquid glucose and fructose, which intensifies the sweetness exponentially.
In the confectionery industry, invertase enzyme is applied to a base of solid sucrose caramel coated with chocolate to produce a delectable product that is more appealing and commercially viable.