Chocolate-Covered Cherries
Cherry chocolate coating is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g large cherries (with stems)
- 150 g chocolate (70% cocoa content)
- 1 tbsp Coconut oil
- 50 g chocolate chips
Instructions
-
1.
Chop the dark chocolate and melt it over a double boiler with coconut oil.
-
2.
Meanwhile, wash the cherries and pat them dry.
-
3.
Temper the chocolate with the chocolate chips until it reaches the right consistency.
-
4.
Dip half of the cherries into the tempered chocolate and set them on parchment paper to harden. Arrange the remaining cherries on a plate and serve.
-
5.
Fill the remaining chocolate in a freezer bag, let it harden and use elsewhere later.
-
6.
To temper with chocolate chips: add the chips tablespoon by tablespoon to the melted chocolate and stir well until the solid chocolate melts and distributes its stable crystals into the mixture. The cooled chocolate then reaches the desired working temperature. The amount of solid chocolate needed depends on the temperatures of both melted and solid chocolate. If the melted chocolate is 40°C and the chocolate chips are at room temperature, add about 15–20% chocolate chips.
-
7.
Before processing the tempered chocolate, it’s advisable to check its consistency. Dip a teaspoon into the tempered chocolate and let it cool on a cold work surface. If the chocolate quickly pulls, shines, and has no gray veil, it is properly tempered and ready for use.
