How to water the biscuit. Chocolate impregnation for biscuit

Among the whole variety of pastries, classic and newfangled recipes, the biscuit does not lose its popularity. Mild taste and airy consistency make it a favorite treat for those with a sweet tooth of any age. And for children, it is biscuits that are more suitable than other desserts: they have a minimum of ingredients, and only natural ones, and the soft structure is easy to chew. Elderly people prefer biscuits and cakes for the same reason. And all the other gourmets can afford to diversify the traditional biscuit dough flavoring, aromatic and decorative ways.

The simplest and most versatile is the impregnation of biscuit cakes with syrup. Affordable and uncomplicated technique is suitable for almost countless options. For every taste, age, holiday and just a whim, you can invent and implement new varieties. And in general, the syrup transforms a fairly dry biscuit in the basic variation, making it more moist and tender. This is just a godsend for young housewives or those who do not have much time for culinary delights. Indeed, with the help of different syrups, it is possible to create new, dissimilar works from the same cakes. confectionery art.

Biscuit syrup recipes
For the impregnation of biscuits, syrups and sweet sauces of varying degrees of complexity and cost are used. For dessert to romantic dinner they may include alcoholic beverages inappropriate in children's cake syrups. But the variety of essences, fruit juices and flavors allows you to experiment with existing ones and create new syrup recipes to your taste. Try one of our favorites:

1. Sugar syrup for biscuit. In fact, this is a base, a sweet liquid, in which you can add any flavoring component to give originality. But initially the recipe for syrup for biscuit cakes and pastries consists of sugar and drinking water in a volume ratio of 2:3. Stir ingredients and bring to a boil. Skim off the foam and refrigerate the syrup. Only cooled syrup is suitable for flavoring.
   
2. Vanilla syrup for biscuit. Add vanillin to the chilled syrup or immediately use vanilla sugar instead of regular refined sugar.
   
3. Cognac syrup for biscuit. Pour two tablespoons of cognac into the cooled sugar syrup and mix until the liquids are completely combined. The variant with rum and bourbon instead of cognac is also popular.
   
4. Coffee syrup for biscuit. Pour a small cup of freshly brewed espresso into the bowl with the cooled syrup. You will get the perfect syrup for soaking chocolate biscuits.
   
5. Citrus syrup for biscuit. Stir the zest and freshly squeezed juice without the pulp of a lemon, lime or orange into the base syrup.
   
6. Fruit syrup for biscuit. Use any natural juice or even pitted and pulpless liquid jam to give the sugar syrup the color and flavor of the fruit. Apricot, cherry and pomegranate juices are especially well suited for this.
   
7. Chocolate syrup for biscuit. Boil rich cocoa or simply dissolve chocolate powder in the base syrup.
   
8. Liquor syrup for biscuit. All liqueurs perfectly complement the taste of sugar syrup. When coconut, Baileys or Cointreau are added, the impregnation becomes even sweeter. Limoncello gives it a more piquant taste. And in general, almost any alcoholic drink, including vodka, is suitable for enriching the syrup.
   

Technology of biscuit impregnation with syrup
Syrups impregnate not only cakes and pastries, but also any muffins, muffins, rum women. But still it is biscuit cakes thanks to impregnation, they acquire their famous delicacy and plasticity. To tender dough not sour from the liquid, impregnation with syrup is started only after the biscuit has completely cooled down. Otherwise, due to the rush, you risk getting a flabby and shapeless sweet lump instead of a soft cake.

Ideally, after removing from the oven or bread machine, the cakes should be allowed to stand for at least 3, and preferably 6 hours. You can spend this time preparing the syrup, which still has time to cool down to room temperature. Use a special culinary brush made of synthetic bristles or silicone. Some housewives are used to using a teaspoon, which, in general, is not important and depends only on your convenience. The main thing is to follow this sequence of actions:
It will be possible to decorate a biscuit and serve it to the table only after the syrup is completely absorbed. But it is better to put moistened cakes on top of each other immediately. This contributes to better flavoring and will make the cake more stable.

Biscuits are delicious on their own. But you can make them even better. Now we will tell you the options for making syrup for biscuit.

syrups

Biscuit Syrup Recipe

Ingredients:

• sugar - 4 tbsp. spoons;
• water - 6 tbsp. spoons.

Cooking

Pour water into a small saucepan and add sugar, mix and put the container on a small fire. While stirring so that the mixture does not burn, bring to a boil. You do not need to boil, the main thing is that the sugar dissolves. After that, remove the syrup from the heat and cool to about 37-40 degrees. This is the classic sugar syrup for biscuits. For flavoring, various fruit juices, liqueurs, tinctures and even cognac are often used.

Strawberry syrup for biscuit impregnation

Ingredients:

• strawberries - 300 g;
• sugar - 50 g;
• water - 300 g;
• cognac at the rate of 1 tbsp. spoon for 200 g of syrup.

Cooking

Squeeze juice from strawberries. We prepare sugar syrup - add sugar and strawberry cake to the water, boil for about 5 minutes over low heat. Then we filter the syrup, pour the prepared juice into it and bring it to a boil again. Boil for 3 minutes. After that, filter the syrup again and let it cool. And only pour cognac into the chilled syrup and mix.

Recipe for coffee syrup for soaking biscuit

Ingredients:

• natural ground coffee- 2 teaspoons;
• water - 200 ml;
• sugar - 2 tbsp. spoons;
• cognac - 1 tbsp. a spoon.

Cooking

First, we prepare a coffee infusion: pour natural ground coffee with boiling water, bring to a boil over low heat, then turn off the fire, a container with coffee drink cover with a lid and let it brew for 10-15 minutes. After that, we filter the coffee, add sugar and bring to a boil again. When it cools down, add cognac and stir.

Orange syrup for biscuits

Ingredients:

• sugar - ¼ cup;
• Orange juice- ½ cup;
• zest of 1 orange.

Cooking

Finely chop the orange peel. Place the zest, sugar and orange juice in a saucepan. Cook over low heat until the sugar dissolves. Then we reduce the fire to a minimum and cook the syrup for another 10 minutes, until it decreases in volume by 2 times. Then we filter it and soak it.

Syrup for impregnating biscuit with liquor

Ingredients:

• sugar - ¾ cup;
• water - ¾ cup;
• liqueur - ¼ cup.

Cooking

In a small saucepan combine all the ingredients. We put it on the fire and boil until the sugar dissolves. Then reduce the fire and boil until the volume is reduced by about 2 times. After that, remove the syrup from the heat, let it cool slightly and soak the cake still warm.

How to soak a biscuit with syrup?

We have offered you several options for syrup. And now we will tell you how to properly soak the biscuit with syrup.

So, first we determine what kind of cakes we have. It is about what you need to determine whether they are dryish or wet. If we have the first option, then we will need a lot of syrup. If the cakes are oily and already wet, then the syrup will go quite a bit. Very well and evenly sprays the syrup on the surface of the cake with a conventional spray gun. We collect still warm syrup into it and spray it evenly over the surface. If such a device is not at hand, then you can soak the cake with a teaspoon. Pour the syrup little by little, it is important that it is distributed evenly, otherwise, in one place it may leak, and in another the cake will be dry. By the way, you can also use a regular brush to impregnate the cake.

After the procedure is completed, we remove the cake in the refrigerator for 5-6 hours, and even better all night.

What kind of syrup to soak a biscuit is a matter of taste. Above are the basic recipes. Or you can always prepare the main sugar syrup, and add a little to it for flavor, for example, cherry, chocolate,. For the same purpose, tinctures are also suitable. Please note that any additions should be made to the syrup that has already cooled down, as all flavors will evaporate from the hot one.

A homemade biscuit always turns out higher and tastier than a store-bought counterpart.

To finished cake was wet, cooks use biscuit impregnation. It is made on the basis of two main components - liquid and flavoring.

Today, there are a huge number of impregnation options: chocolate, alcohol, sugar, coffee, with condensed milk, on juice.

Each type is suitable for different taste preferences, different compositions of the cake. Several proven recipes will make the cake rich and fragrant.

sugar syrup

• Cooking time - 20 minutes.
• The preparation time of the ingredients is 5 minutes.
• After cooking, it turns out - 200 milliliters of liquid.

Ingredients:

• Pure water - 10 tablespoons.
• Sugar - 6.5 tablespoons.

Recipe:

1. Before making an alcohol-free option, it is a good idea to choose the sugar carefully. It should not contain unnecessary impurities and debris - they will not dissolve in the liquid and worsen the appearance.
2. When starting to prepare the impregnation from sugar and water, it is necessary to pour water into a clean dish - a deep ladle with a thick bottom is suitable for this.
3. Add sugar to the bowl, mix thoroughly.
4. Place the saucepan over medium heat, stirring constantly during the cooking process.
5. As soon as the composition boils, it is removed from the stove, cooled to room temperature.
6. With the help of such simple recipe you can cook your favorite cake and not think about how to grease the biscuit.

   The recipe is universal, suitable for any cake. Following the instructions step by step, the result will definitely please the hostess.

Coffee impregnation with cognac

• After cooking, it turns out - 250 milliliters of syrup.

Nutritional value per 100 grams:

Ingredients:

• Sugar - 5 tablespoons.
• Cognac - 2 tablespoons.

Recipe:

1. One of the most popular impregnations for biscuits is the cognac variety.

   The option is suitable for most cakes, because it leaves a pleasant alcoholic aftertaste.

   The cognac recipe is relevant for cakes such as Sacher, lemon biscuit, chocolate cake, as well as for a rum baba.

2. In a saucepan, sugar is mixed with water, sent to medium heat, waiting until the mass is completely dissolved.

   After boiling, it is necessary to boil the syrup for 1 minute. Cool the resulting composition.

3. Brew strong coffee. For this, 100 milliliters of water will require 3 teaspoons of the drink.

   Coffee should turn out saturated in color, as indicated in the photo. The drink must be filtered through a fine sieve.

4. Combine syrup, coffee, cognac in a saucepan, mix thoroughly. It is no longer necessary to warm up the composition - it is used in this form to impregnate cakes.

   A good taste gives the use of such a syrup on honey biscuits, as well as on delicious sour cream cakes.

Chocolate, milk and lemon syrup

In addition to the listed popular recipes, it is worth highlighting 3 more options separately: milk, chocolate and lemon.

Such delicious syrups do not differ in complexity in preparation, but will give unforgettable taste, will give a unique flavor to the finished biscuit.

Note! It is necessary to coat the cake with syrup at the stage of cutting the cakes.

When the biscuit is divided into layers, before introducing the cream, impregnation is used - it gives the cakes juiciness, makes them moist.

If you do not want to use sour citrus, you can replace it with an orange - then you get an orange impregnation suitable for most cakes.

Consider the methods of preparing syrups:

Name	Cooking
Lemon	For 250 milliliters of water, you need half a lemon. 3 tablespoons of sugar and 2 tablespoons of cognac. Sugar is mixed with water, heated over a fire. Add lemon juice, cognac
Dairy	1 cup milk is mixed with 1/3 cup sugar. The mixture is brought to a boil, boiled for 3 minutes, cooled. 2 tablespoons of cognac are introduced into the composition - the impregnation is ready. It can be used in a detachable form with a biscuit
Chocolate	100 grams of condensed milk is mixed with 1 tablespoon of cocoa powder. The mass is warmed up a little, 100 grams of butter are added

Recipes from condensed milk and without alcohol

Impregnation on condensed milk with coffee

• Cooking time - 25 minutes.
• The preparation time of the ingredients is 1 minute.
• After cooking, it turns out - 300 milliliters of syrup.

Nutritional value per 100 grams:

Ingredients:

• Pure water - 200 milliliters.
• Sugar - 2 tablespoons.
• Freshly ground coffee - 3 teaspoons.
• Condensed milk - 100 grams.

Recipe:

1. Many recipes that use condensed milk involve the use of alcohol, however this recipe rules out its use.

   Water is mixed with sugar and brought to a boil over medium heat. As the water boils, boil for no more than 2 minutes.

2. Separately brew coffee in 100 milliliters hot water. Drink must be chilled.
3. The resulting drink and the sugar mixture are mixed, condensed milk is added and mixed thoroughly.

   Thanks to this impregnation, the cakes will be even sweeter, richer and tastier.

Vanilla impregnation on condensed milk

• Cooking time - 25 minutes.
• The preparation time of the ingredients is 1 minute.
• After cooking, it turns out - 500 milliliters of syrup.

Nutritional value per 100 grams:

Ingredients:

• Condensed milk - 1 can.
• Water - 3 glasses.
• Vanillin - 1 sachet.

Recipe:

1. Warm water is poured into a container, condensed milk and vanillin are added.
2. The mass must be shaken with a whisk until it becomes homogeneous.
3. Impregnation is used to lubricate the cakes; jam can be used as a cream.

Such simple recipes impregnations and syrups will help diversify birthday cakes, making them delicious, soaked and full-bodied.

Useful video

To begin with, the biscuit itself is tasty and tender, and therefore you don’t want to spoil it or “weight it down”. This should be our main task.

And a couple more "discoveries" that I myself came to or found in prescription reference books.

Do not rush to grease the cakes with cream while they are hot! This will not make them especially tasty: the top layer will be soaked, but the middle and bottom of the cake will remain dry.

Therefore, our actions:

• The first thing you need to do to make the cake soft and to retain moisture in it is to let the cake cool down a bit after baking. Then it is wrapped with a film and placed in the cold for at least 8 hours.

• The second is that 20-30 minutes should pass between impregnation and lubrication of the cake with cream.
• Third! sponge cake does not apply to desserts "a la guests on the doorstep." After we soak the cakes and before serving, time must pass, at least 6 hours.

Named all the main subtleties. Now you can go to the dessert impregnations themselves. I'll start with simple recipes.

Impregnation for biscuit from sugar and water

Advantage: always in stock. This impregnation is universal. It is basic and on its basis more complex and interesting tastes can be constructed. You can add both juices, spices, and aromatic substances such as zest (except for spices, everything is added only to the chilled syrup).

Recipe: ideally, water and sugar are taken in a ratio of 6 to 4. For 6 tbsp. water needs 4 tbsp. Sahara.

1. Heat up the water;
2. Add sugar to it. Stir gently to dissolve the sugar;
3. The syrup will boil and immediately remove the bowl with it from the heat so that the syrup does not thicken and caramelize. Cool down.

This biscuit impregnation does not contain alcohol, the most common and simple. In it, when it has cooled to room temperature, you can add vanilla extract to give a sweet aroma. But the main thing is that it goes wonderfully with any cream and cakes: coffee, chocolate, citrus and fruit.

I have used it in many other recipes as well.

Advantage: another basic universal impregnation. That's just the kids to the cakes moistened with it, it is better not to let it. But for an adult company, good cognac added to the syrup has a number of advantages. Of course, this is not 2 in 1, drank and ate. No. Then why is there algolol in the cake? The aroma and taste of cognac is very rich, it will decorate the biscuit, give it a piquant sophistication.
Another one important little thing. The fact that there is an alcoholic drink in the composition is more noticeable if a low-quality product is used. Therefore, it is advisable to choose not a confectionery cognac, but an expensive, proven one. Then the taste will be softer, more voluminous.

• Water - 0.5 cups
• Cognac - 60 g.
• Sugar - 0.5 tbsp.

How to cook:

Put sugar into boiled water and mix. Boil the syrup for 5 minutes. Remove from fire and cool. Add cognac when syrup is at room temperature. Stir - and you can grease the cakes.
Most often, such impregnation includes additives: juices, coffee, etc.

Here are some recipe options:

- with coffee

• Water - 1.5 tbsp.;
• Cognac - 2 tablespoons;
• Coffee - 2 tablespoons;
• Sugar - 1 tbsp.

I used this impregnation for.

How to cook:

Boil 1 tbsp. water with sugar. Boil with 0.5 tbsp. coffee water, insist, then strain. When the drink and syrup are at room temperature, mix and add cognac.

- With cherry juice

• Water - 0.5 tbsp.;
• Cherry juice - 0.5 tbsp.;
• Sugar - 1 tbsp;
• Cognac - 3 tbsp.

Boil water, stir with sugar, keep on fire for 3-5 minutes. To keep the juice bright and retain its taste, add only to the cooled syrup. Mix well, add cognac and you can lubricate. This impregnation option is perfect not only for, but also for.

- With lemon juice

• Water - 0.5 tbsp.;
• Sugar - 0.5 tbsp.;
• Cognac - 3 tablespoons;
• Lemon juice - 1 tsp;
• Vanilla extract - 0.5 tsp

Prepare syrup by boiling sugar and water for 3 minutes. Cool and add cognac, vanilla and lemon juice.

Impregnation for milk biscuit

Advantage: suitable for light cakes. Very gentle impregnation. And this recipe is the basis, you can come up with it yourself or take already compiled impregnation options.

Recipe: I will give 2 options.

With milk

• Milk - 3 tbsp.;
• Sugar - 1 tbsp.

Stir and boil until the sugar is completely dissolved. Cooled impregnation can lubricate the cakes.

With condensed milk (I will give proportions for a large cake):

• Condensed milk with sugar - 1 jar;
• Water - 3 tbsp

How to prepare such an impregnation:

Pour condensed milk with boiling water. Mix well and let cool.
Both options can be topped with vanilla, cinnamon, melted chocolate or brewed coffee.

Impregnation for biscuit from jam

Advantage: you can take any jam: cherry and strawberry, apricot and apple. Store bought and homemade will do.
Recipe:

• Water - 1 tbsp.;
• Jam - 0.5 tbsp.;
• Sugar - 2 tbsp.

Mix everything and boil. Cool and pass through a sieve.

Benefit: wine makes cakes juicy and fragrant.

• Wine - 1 tbsp.;
• Sugar - 1 tbsp.;
• Spices - (any to your taste, for example, cinnamon or coriander).

The wine is heating up. Sugar is added. And boil until the sugar is completely dissolved. Spices are added and removed from the oven, cooled.
You can adjust the density of this impregnation. The longer the wine syrup is on fire, the thicker it is, but the alcohol content in it is less.
This biscuit impregnation, the recipe of which I gave, is suitable for both red and white wines.

How to calculate the amount of impregnation per cake?

How to determine if this impregnation is enough for one cake and for the whole cake?

There is a simple formula: for 1 part of a biscuit you need 0.7 parts of impregnation and 1.2 parts of cream.

That is, if the cake is 1 kg, then impregnation - 700 gr, cream - 1 kg 200 gr. But we don't bake such a big cake very often. The best option is a biscuit for 6 eggs. It weighs approximately 400-500 gr. So, to soak it, you need 280-350 grams of syrup, and 480-600 grams of cream. These figures are approximate, because everyone chooses according to their taste. Someone likes drier cakes, another - more moist, so much so that it drains.

How to distribute impregnation?

It is best to do this with a spray gun (yes, you can start it specifically for this purpose). Then the impregnation layer will lie flat, unlike pouring with a spoon. A brush will work too. In a word, there is a choice.
A couple of words after. Impregnation is an important part of the dessert; without it, the colors seem to fade. Yes, and dry cakes are obtained if the cream is too thick or between soufflé cakes, or soft cheese as a layer. Of course, it's still delicious, I do not argue. But not bright. Therefore, I propose to be creative in the choice of impregnation. What do I consider? Will there be berries in the cream or in the decoration of the cake. And also, what kind of cream, both in density and in composition. If berries (fruits) are supposed to be in decor and / or cream, then berry syrup can and should be added to the impregnation, fruit juice, if desired, a little alcoholic beverages. Checked! Such synchronicity is very impressive! For example, in the Drunk Cherry cake, this rule works well.

Little nuance. You know, some things you just need to check on your own experience. How many have heard that it is better to soak light cakes with light syrups or milk. For dark ones, almost all impregnations can be used. But when I saw how unsympathetic it looks classic biscuit With coffee impregnation, I realized that you need to take into account the color of the cakes too.

The usual biscuit will be complemented by impregnation with the addition of honey, alcohol, coffee, vanilla ... The list is huge. And it is better not to stop the fantasy, let it tell you. For example, the aroma and mild flavor of lavender, zest, green tea, nut essence, milk, from canned pineapple syrup, etc. And again, I repeat, as for me, it is better when the cream, the biscuit itself and the impregnation complement each other, and do not play in discord. It is only worth considering the consequences, for example, it will not be too lemon-lemon and sour-sour if the taste of this citrus dominates everywhere. Maybe smooth it out with heavy cream or butter?

I am always grateful to those who help to learn new things and not to forget old recipes! Show off your inventions and secrets, supplement the article, share and tell! After all, our goal is to make holidays and weekdays beautiful and incredibly tasty!

I'm waiting for your feedback =)

Biscuit is the basis of many confectionery masterpieces. But it is not enough to cook tender and fluffy biscuit, you still need to make it tasty. In order for the confectionery product to acquire juiciness and a unique taste, it is worth taking care of the impregnation for the biscuit. Confectioners know many options for preparing a constituent confectionery product. Some recipes require special skills, but basically even a beginner can handle the preparation of the impregnation.

How to make a biscuit tender and juicy

Biscuit is air dough, which in the process of preparation requires special attention and a clear exposure of recipes. But at the time of baking, moisture evaporates from the dough. This makes the cakes too dry, a touch of originality in taste is lost.

In the process of preparing a confectionery masterpiece, it is worth combining the taste of cream, biscuit and impregnation correctly. Currently, impregnations prepared on the basis of elite alcoholic beverages are mainly used. This component will add piquancy and originality to the taste of the dessert, softening the cream cakes.

In order not to spoil the biscuit, you need to strictly adhere to the proportions at the time of applying the impregnation to the cakes. The ideal proportion is 1 part biscuit to 0.7 parts impregnation and 1.2 parts cream.

What kind of impregnation is better to cook at home

With the development of confectionery art, methods for preparing and processing sweets from this type of dough began to evolve. To avoid dry cakes, in addition to cream, they also began to use impregnation for biscuits.

Any impregnation for biscuit at home is very easy to prepare. It does not require special devices or ingredients. Most often, syrup acts as an impregnation. The most standard option is sugar concentrate, which is prepared within 15 minutes. To diversify the taste characteristics, minor components are added: zest, alcohol, confectionery spices, flavorings.

Recipe for classic biscuit impregnation

The problem with the preparation of impregnation does not arise. Sometimes, due to lack of experience, the result may turn out to be inappropriate for the need. The consistency may be too liquid or, conversely, thick and viscous. In order to avoid annoying mistakes, you should strictly adhere to the proportions.

Standard Recipe impregnation for biscuit is the easiest way to prepare sugar syrup:

1. Place sugar and water in a small saucepan. It is advisable to take products in a 1: 2 ratio.
2. Cook the mixture over low heat. Bring the contents to a boil and cook until it thickens.
3. During the cooking process, you need to constantly stir the syrup and remove the foam if necessary.
4. Remove the saucepan from the heat and cool the contents completely.
5. When the impregnation has completely cooled, add flavorings or other components to it. Mix the ingredients well together.

Add to a hot mixture of sugar and water additional components it is forbidden. Especially if these are flavors, as all the smell will disappear with the steam.

Alcoholic impregnation from jam

It is easy to prepare a syrup for impregnating biscuit at home, but you can further simplify the procedure for preparing this component of a confectionery product. The principle of preparation of impregnation:

1. You need to prepare 50 grams of vodka, 50 grams of jam or marmalade, 1 glass of water.
2. First you need to mix water and jam. It is better to take a warm liquid - the jam will dissolve quickly and completely in it. Stir it until it's homogeneous mass.
3. After mixing, you need to heat the mixture of water and jam over low heat. It is necessary to constantly stir the impregnation so that it does not stick and does not burn.
4. Remove the saucepan from the heat and let the mixture cool completely.
5. When the jam with water has cooled, you need to pour vodka into the container and mix all the ingredients well.

The biscuit will acquire fruity notes and bright taste with a bitter aftertaste.

The most popular types of syrups for impregnation

Biscuit impregnation syrup can be an original addition to the cream. There is a list of the most popular recipes, where the base is ordinary sugar syrup:

Often several variants of auxiliary additives are used in one syrup. The perfect combination is alcohol + syrup + citrus. Coffee can be in harmony with vanilla. White wine is easily combined with Cahors or cognac.

How to properly soak the finished biscuit

Properly cooked biscuit, ideal impregnation consistency and delicious cream- this is not yet a guarantee of an ideal confectionery product. Impregnation for biscuit can not only save it, but also significantly worsen the taste and appearance. To prevent this from happening, you need to properly process the cake.

The biscuit must be completely chilled. Even when the cake has completely cooled down, you should not immediately apply impregnation - the product must stand, become more elastic. Exposure must be at least seven hours.

In order for the syrup to evenly soak the cake, it is worth performing the procedure on flat surface. So that the impregnation completely passes through all the pores of the biscuit and does not gather in one place, it is better to cut off the upper part of the cake. The procedure can be done with a sewing thread. First, use toothpicks to make markings that will determine the level of the cut.

The cream is applied to the impregnation after 2-3 hours. confectionery still need a few hours of exposure in general. Only after that the product will be impregnated, combine all the tastes.