Apparently, please correct me if Im wrong, Cadburys put a solid filling in their creme eggs. Then, after the 2 parts are joined together they inject an enzyme which turns the centre gooey. What enzyme is used? (Daughter's school science question.)
I've seen them being made, you've been mis-informed - no enzyme is involved. Each half chocolate egg has the white fondant squirted in then, a blob of yellow before they are stuck together to form a whole egg. It really is that simple.