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
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.