- Chocolate For Fountains
- Coloring For Fountains
- Flavoring For Fountains
- Fountain Supplies
- Chocolate For Fondue
- Couverture Chocolate
- Molding
- Dipping and Enrobing
- Sugar Free Chocolate
- Compound Chocolate
- Candy Melts
- Dipping and Enrobing
- Drizzle & Design Chocolate
- Chocolate Coloring Oils
- Chocolate Flavoring Oils
- Metallic Sugar Crystals
- Gourmet Sanding Sugars
- Airbrush Paints and Supplies
- Colorful Cocoa Butter
- Chocolate Molds
- Plastic Sheet Molds
- Cast Aluminum Molds
- Polycarbonate Molds
- Chocolate Tools
- Chocolate Dipping Tools
- Thermometers
- Tempering Equipment
- Tempering Stones
- Melters/Warmers
- Supplies
- Airbrushes
Tip:
Working with Chocoley Cream Centers & Caramel is both fun and
deliciously rewarding. Having the correct tools & supplies makes
the experience more enjoyable and the finished product more pleasing.
Click the links below to view & order these essentials:
Tip:
Most of the recipes can use Dark, Milk or White Chocolate.
Tip:
When rolling the cream centers in your hands, use corn starch on your hands to prevent your hands from getting sticky!
Tip:
Make sure to follow the melting instructions that come with your favorite Chocoley chocolate!
Tip:
Use dipping tools for a sophisticated & professional look. Use our swirl dipping tool for a cool design.
Tip:
Try our Heavy Weight Dipping Sheets instead of parchment or wax paper.
Perfect for hand dipping chocolates - both sides of our heavy weight dipping paper are plastic coated & will always lie flat. Using traditional waxed paper, the bottom of the chocolates will be dull & edges tend to curl up.
Tip:
Store finished items in an air tight container.
Chocolate Cherry Cordials
Recipe 1
Truley mouthwatering! These cherry cordials won't last long, so you better make plenty of them!
Ideally, make a week or two in advance!
For an alternate recipe (different ingredients & method)
see Recipe 2
Ingredients:
- 1 lb chocolate
Choose either- INDULGENCE Ultra Couverture Dipping & Enrobing Chocolate (if tempering)
- Bada Bing Bada
Boom Dipping & Enrobing
Chocolate (if not tempering)
- 60 maraschino cherries with stems (there are about 30 cherries in a 10-ounce jar)
- 3 tablespoons softened butter
- 3 tablespoons light corn syrup
- 2 cups sifted confectioners' sugar
You'll also want:
OPTIONAL IDEA:
If you want to add Liquer: Drain cherries but reserve 1-1/4 cups of the drained cherry liquid in a small saucepan. Bring it to a boil. Remove from heat and stir in 1/2 cup Amaretto or Creme de Cacao, or 3 tb Kirsch (Cherry Liqueur) Gently add the cherries to the sauce pan and let it soak overnight.
DECORATIVE IDEA: Squeeze Chocoley Drizzle & Design Chocolate over the cooled finished cherry cordial.
Method:
See optional idea for adding liquer
| 1. | Mix softened butter and corn syrup in a small bowl. When well mixed, stir in sifted confectioners' sugar. |
| 2. | Knead mixture until smooth. If mixture is too soft to handle, put it in the refrigerator to chill well. |
| 3. | Shape about 1/2 teaspoon of the confectioners' sugar mixture around each cherry. |
| 4. | Place the coated cherries upright on a heavy weight dipping sheet. Chill until firm. |
| 5. | Melt the chocolate using instructions that came
with your chocolate. Ideally, use a double boiler (or a double
boiler insert). Do not let the water touch the bottom of the
double boiler. Only let the water simmer. Do not allow it to
boil or you may burn the chocolate. |
| 6. | Holding cherries by the stem, dip one at a time into the chocolate. Be sure to completely seal the cherries, otherwise the cherry juice may leak out after the chocolate has set. |
| 7. | Let excess chocolate drip off cherries. Place the dipped cherries stem side up on heavy weight dipping sheets. Chill until chocolate is firm. |
| 8. | Place the Chocolate Cherry Cordials in a Tupperware type container in the refrigerator until ready to serve.
They taste best after 1-2 weeks! |