How to Make Chocolate Covered Cherries
It’s National Chocolate Covered Cherry Day!! Celebrate by making chocolate covered cherries–more specifically–cherry cordials with liquid centers! Join renown edible artist Natalie Madison as she dives into how to make this unique dessert using fondant and chocolate molds!
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Here is the recipe:
Melt your confectionery chocolate in the microwave. Fill the mold completely with chocolate and then dump it out so the mold has an even coating of chocolate. Let it firm up in the refrigerator for a few minutes. Make the fondant filling by pouring a 1 lb bag of dry fondant into the mixer. Add 6 tablespoons of butter, a teaspoon of invertase, and two tablespoons of a liquid of your choice. Mix until the texture is no longer grainy. Taking the mold out of the fridge, insert a dollop of fondant into the mold and place a cherry on top. Cover the top of the cherry with fondant and place the mold again in the refrigerator. After a few minutes, take the mold out and add the final layer of chocolate.
And here are the links to purchase the materials and tools if you decide to try this at home…
Chocolate mold: https://artisincakes.com/collections/…
Dry Fondant: https://artisincakes.com/products/dry…
Confectionery chocolate: https://artisincakes.com/products/con…
Paramount crystals: https://artisincakes.com/collections/…
Short on time? Here’s what to expect in this video at the different time stamps:
0:44 coating the chocolate mold
2:40 making the filling
5:20 building the cherries
7:38 putting the final coat on
10:58 removing the chocolate covered cherries
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© Ryan Claus
Produced and composed by Ryan Claus
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