How to make a creme egg

At last, in my biology text book of all places, I come across the answer to one of life’s great questions ! Yes -  the text book has finally explained how they get the filling into a Cadbury’s Creme Egg...

                                         The answer is ...that they use an enzyme.

When they first make the eggs the centre is solid. It contains the enzyme and a polysaccharide. (It doesn’t say which one in the text book but I suspect, after extensive research, that it’s just neat sucrose). Once the chocolate coating has hardened, the enzyme breaks down the polysaccharide, turning the solid centre into the familiar runny goo that is such a guilty pleasure.

Now if I can just track down the name of the enzyme they use – I can make them at home!

Update: I've just been advised - by my daughter - that the enzyme is invertase - full details here - and after reading how they make them....suddenly creme eggs don't seem so delicious after all ...