Cherry Chocolate Hearts

So how about it? 

Home-made cherry chocolates.

These were simple but more importantly fun to make.  Why not try experimenting with different fillings such as honeycomb or nuts.  If you have any other ideas I would love to hear them.  Here is my recipe;

250g chocolate (milk, dark or white the choice is yours) broken into small pieces

3 tbsp of your favourite liquer ( I chose Kirsch, it was already in the cupboard and needed using up)

handful of glace cherries

chocolate mould

confectionery thermometer

Firstly, soak your cherries in your chosen tipple for a few hours before you begin so that they soak up that booze. 

Now you need to temper your chocolate.  This will ensure that it has shine and a ‘crisp’ snap, it’s much easier than it sounds.  Just place two thirds of your chocolate pieces into the top pan of a double boiler (or you can use a glass or metal bowl over a pan.)  Make sure the water in the pan is simmering and not boiling.  Allow the chocolate to melt, stirring occasionally, check the temperature using your thermometer until it reaches 45°C(110F).  Place the bowl or top of the double boiler on to a tea towel and leave to cool until 35°C(95°F).  Add the remaining chocolate and stir until melted. 

Spoon a little bit of chocolate in to the bottom of each each mould and add a cherry. Now add the remaining chocolate until you reach the top of the mould.  Leave to set for a good few hours. 

They should look something like this.  They taste delicious, I will be making these all year round.  I can’t wait to experiment with some different flavours.

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3 thoughts on “Cherry Chocolate Hearts

    1. I’m glad you like them, I do love glace cherries too. I enjoyed your Rock Cakes post, I haven’t had one for years but they were always a firm favourite growing up!

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