Chocolate Cherries

Ingredients

• 500 g heart cherries (with stems)
• 400 g couverture chocolate (white and dark)

Instructions

1. 1.

   Wash cherries gently, do not remove stems, drain and pat dry.

2. 2.

   Temporarily melt the coverages separately over a hot but non-boiling water bath, tempering the chocolate. Hold the dry cherries by their stems and dip them into the coverages. Let them dry on a cooling rack or parchment paper.

3. 3.

   Temper chocolate:

4. 4.

   Before chocolate can set from liquid to solid, it must be tempered, i.e., cooled. This allows fat crystals to form; repeated heating and cooling of the chocolate liquid is required.

5. 5.

   Cooling can be accelerated by adding chocolate shavings.

6. 6.

   Temperature ranges for further processing:

7. 7.

   Dark chocolate 31°C–32°C

8. 8.

   Milk chocolate 30°C–31°C

9. 9.

   White chocolate 28°C–30°C