In a restaurant lately I tasted a sweet that had a thin encasing of chocolate or berry/fruit-flavoured icing. The encasing melted quickly in the mouth and the juice was released.
How do I make something similar? Is the encasing made around frozen juice? If so, how is melted chocolate to be combined with it? Or any other form of encasing for that matter. How are the sweets served, if they are to be stored in the freezer upon preparation?
There are three basic techniques:
mold a cup of chocolate, add liquid filling, and "glue" on a lid using melted chocolate as the glue. Serve it "upside down" to make it less obvious how you built it. Example: https://www.ricardocuisine.com/en/articles/food-chemistry/303-the-secret-of-the-caramilk-bar
make a filling that is soft but solid when it's cold (doesn't have to be frozen hard) but liquid at room temperature, coat it in chocolate, and let it warm up. Example: https://guides.brit.co/guides/make-liquid-centred-chocolate
make a filling that is soft but solid at first, but includes an ingredient that makes it get runnier (an enzyme that slowly converts the sugar to a more liquid form is the usual thing), coat it in chocolate and wait days or weeks for the filling to get runny, Example: https://www.budget101.com/holidays/3304-myo-liquid-center-chocolate-covered-cherries/