Posted by Susan on December 17, 1997 at 00:47:59:
In Reply to: chocolate covered cherries posted by Joelle on December 16, 1997 at 10:50:07:
Please consider these instructions to be of an experimental nature, since I haven't had a chance to field-test them yet. No promises, but they ought to work (and I can't find anything else on the Web that meets your criteria).
To prepare filling, set out a can of pitted Bing cherries in heavy syrup (16 - 17 oz.), 1 tablespoon sugar, 1 tablespoon cornstarch, and 1 tablespoon liqueur (optional). Drain syrup into 1-qt. glass dish, then set cherries aside. Blend cornstarch into syrup until smooth. Microwave uncovered on HIGH until syrup is thickened and clear, stirring at 1-minute intervals (about 4 minutes total). Mix in cherries, sugar, and liqueur. Cool, then refrigerate.
Obtain and prepare plastic bon-bon molds. Obtain and temper some good-quality chocolate, semi-sweet or bittersweet. (Hersheys won't do!) Place a generous blob of melted chocolate in the bottom of each mold, then use a small food-grade paint brush to draw it all the way up the sides. Let these chocolate shells harden before going any further. Now place one cherry in each mold and almost-but-not-quite fill with syrup. Fill tops (which will become the bottoms of each candy) with tempered chocolate, bringing chocolate all the way across and making sure that you get a good seal at all edges. Allow chocolate to completely harden before releasing candies from molds. Keep cool and consume promptly.
Let us know how this comes out, ok?
Susan