- Level: Easy
- Yield: 2 cups chocolate covered cherries
- Nutritional Analysis Per Serving (Serving Size: 1 of 10 servings): Calories 324, Total Fat 14 g, Saturated Fat 8 g, Carbohydrates 55 g, Dietary Fiber 3 g, Sugar 46 g, Protein 2 g, Cholesterol 0 mg, Sodium 9 mg
- Total: 20 min
- Prep: 20 min
- 2 cups dried cherries
- 16 ounces bittersweet chocolate, tempered
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- Place the dried cherries in a coating pan attached to a stand mixer. Set the mixer to low speed for effortless coating. Ladle tempered chocolate over the spinning cherries, one scoop at a time, building to your desired thickness. Aim for a delightful 50/50 ratio (by weight) for perfect balancemore chocolate for a thicker shell, less for a lighter touch!
- How to Temper Chocolate (Adapted from Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Tempering is your secret to glossy, snap-worthy chocolate that stays smooth and firm, never chalky. Master it, and you'll elevate every sweet creation.
- Simple Microwave Method: Chop chocolate into small pieces and microwave in 30-second bursts on high until mostly melteddon't overheat! Dark chocolate targets 88-90F (just warmer than your lip); white or milk at 86-88F. Residual heat melts lumps; stir with an immersion blender or whisk. As crystals form on the bowl's edges, mix them in for tempering. A glass bowl retains heat beautifully.
- Seeding Method: Stir in small pieces of unmelted chocolate (about 1/4 of total) into melted chocolate. Blend smoothly for even crystallization.
- Traditional Tabliering: Spread two-thirds of melted chocolate on a cool marble surface, working it with a spatula to 81F until it thickens. Blend back into the rest for uniform temper. Ideal for pros with space!
- Quick Temper Test: Dab on paper or a knife tipif it hardens shiny and even in minutes, it's perfect. Dive in and coat those cherries for a heavenly homemade delight!
