Chocolate Covered
CherriesBy Bob Sherman
This
taste treat takes a bit of effort, but the results are delicious. I used a
heart shaped mould since Valentine's Day is soon, but the same technique may
be applied using a traditional chocolate covered cherry shape mould.
Most of the items you may need can be ordered directly
from this page for your convenience.
PLEASE NOTE!! - Although chocolate making is relatively
safe for the entire family to participate, adult supervision is required.
Chocolate
I prefer to use chocolate wafers designed for
home moulding chocolate. My preferred brand is Merckens which works well
with all chocolate moulding projects, is available in a wide selection of
colours, and tastes great.
Melting Chocolate
Either melting method may be used.
A microwave may also be used but care must be taken not to
overheat the chocolate.
- Place the chocolate in a microwave safe bowl.
- Heat for 30 seconds.
- Remove and stir.
- Repeat steps 2 and 3 until the chocolate is creamy.
- Optimum pouring temperature is about 90 degrees F.
Note: Pouring chocolate moulds hotter than 160 degrees F. will destroy
the mould. Do not place the thermometer in the microwave!
Chocolate Making Supplies And Materials
The following chocolate making supplies and other
materials were used to make this project. Clicking on the item name will
bring you to that item's page with a full description and ordering
information.
| Item |
Amount Used |
| Heart Mould |
A deep mould is needed to make these. |
| Chocolate Coating |
Dark chocolate was used here. |
| Dry Fondant |
One pound makes approximately 60 medium sized
patties. |
| Flavour Oil |
Optional - These may be made with a second
flavour added to the fondant for something really different. |
| Pastry Brush |
One needed. |
| Squeeze Bottle |
Optional - Makes the final filling much neater. |
| Wrapping Foil |
Optional - Use if you want to individually wrap
these. 3" squares are needed for this size mould. |
| 16 ounce Box |
Optional - Use if you want to box these as shown. |
| Heart Insert |
Optional - Use if you want to box these as shown. |
| 19 inch Red Bow Stretch Loop |
Optional - Use if you want to box these as shown. |
| Butter |
6 Tbs. per pound of fondant. |
| Milk |
2 Tbs. per pound of fondant |
| Maraschino Cherries |
One for each. |
| Thermometer |
One. |
| Double Boiler |
For melting chocolate. |
Step By Step Instructions
 |
 |
| 1. The mould is used with no
modifications. |
2. Brush the mould cavities with
melted chocolate. Allow to cool, then brush on a second coat. |
 |
 |
| 3. The mould ready for use. Hint -
after cooling hold the mould up to a light to check for thin areas -
touch up as needed. |
4. Put 6 Tablespoons of butter and 2
Tablespoons of milk in a pan (or bowl if using a microwave). |
 |
 |
| 5. Warm it until the butter melts,
then stir well. |
6. Sprinkle in some dry fondant mix.
|
 |
 |
| 7. Knead the mix. Repeat steps 3 and
4 until the full pound of dry fondant has been added. When you are
approaching the last of the dry fondant, add your flavour oil. Once
all the dry fondant has been kneaded in the consistency is now like
dough. |
8. Add some of the cherry juice to
the fondant and knead it in. |
 |
 |
| 9. Add a small amount of fondant to
each mould cavity. |
10. Place a cherry in each cavity.
|
 |
|
| 11. Top off each mould cavity as
neatly as possible. Working from the edges to the center of each
cavity reduces the chance of leakage. |
12. Place in a freezer barely long
enough to de mould easily. if you leave these in a freezer too long
they will crack. |
 |
|
| 13. Wrapped and boxed these make a
really nice gift. |
|
Disclaimer: The information presented here is accurate to
the best of my knowledge and common chocolate making practices as of the
time of this writing - January 2007. The author and the publisher accept no
liability for the use or misuse of any of the information presented in this
article. This article is presented for informational purposes and is used at
your own risk.
Author:
Bob Sherman