Posted by Gerard on December 18, 1997 at 03:05:30:
In Reply to: chocolate covered cherries posted by Joelle on December 16, 1997 at 10:50:07:
: I am in search of a chocolate covered cherrie recipie made with the clear liquid in the middle. I keep coming accross the one's made with confectioners sugar and evaporated milk,I need a recipie without that. Thank you
Get hold of some fondant, warm over low flame add kirsch and dip cherries by stem. Fondant at this point should not be thin but should coat the cherry. If too thin thicken with XXXXXsugar.
Place on granulated sugar to set.
When set dip in choc. The acid in the cherry will dissolve the fondant turning it liquid and you've got liquid centre cherries.
It takes a day or two for the fondant to dissolve.
Make sure the cherry is completely choc covered or the liquid will leak out (dip em twice).
Gerard