So now our cordials have been bathed in Kirsch: How to Make Spiked Cherry Cordials – Soak in Kirsch
And enrobed in fondant: How to Make Spiked Cherry Cordials – Make the Fondant
It’s time for the final step, dipping in chocolate.
I recommend using a high-quality dark chocolate for this step. No chocolate morsels from the grocery store. The best chocolate to use is at least 30% cocoa butter. You can find good options at King Arthur Flour https://shop.kingarthurflour.com/ingredients/chocolate or amazon.com
Temper the Chocolate
- I usually start with about 2 pounds of chocolate. You can use more or less. Don’t worry about having too much. The excess can be saved and used later.
- Grate or chop the chocolate.
- Add about 2/3 of the chocolate to a double boiler, and heat over warm water until the chocolate reaches 110-115 degrees.
- Remove the top pan from the double boiler and set on a towel or cork pad. Cool to 95 degrees. Add the remaining 1/3 chocolate and stir until melted.
- Holding each cherry by the stem, dip into to chocolate and place back on the parchment lined sheet.
You can eat the cordials right away, but they will be much better if you let them sit for a couple of weeks. The fondant melts inside the chocolate, the alcohol mellows, and the cherry and chocolate flavors enhance each other. Keep the cordials in a cool place. I packed mine into a box and set them in the refrigerator.
This was one of my favorite Canbassador experiments, even though it took most of the summer for me to finish! Don’t forget that these cordials ARE NOT SUITABLE FOR CHILDREN, as they are full of alcohol! But they will make a great hostess gift!
Full disclosure: This recipe was made with cherries I received from Northwest Cherry Growers