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How To make Chocolate Balls with Cherry Cordial Centers
50 Whole candied cherries
3/4 c Cherry brandy (more may be
-necessary) 1/2 lb Sweet milk chocolate, broken
-into pieces 1/4 lb Unsweetened baking
-chocolate, broken into -pieces 1 1/3 c Powdered sugar
7/8 c Butter, softened
3 tb Unsweetened cocoa
1/3 c Powdered sugar
1/3 c Unsweetened cocoa
Soak the cherries in the brandy overnight or longer. Drain the cherries, reserve the brandy. Cream the butter and sugar in a mixer. In a double boiler, melt the chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in the freezer and thoroughly chill. Prepare a surface to assemble the balls. Mix equal amounts of cocoa and powdered sugar, about 1/3 cup each. On a piece of waxed paper, heavily dust with the cocoa powdered sugar mixture. Remove the chocolate from the freezer when it is chilled and stiff. For each cherry, spoon out a heaping teaspoon of the chocolate and drop on dusted paper. Dip your fingers into the cocoa/sugar mixture and flatten chocolate to a small pancake. Place a cherry in the center and fold chocolate around it. Gently roll the ball between your palms to form and finish by rolling the ball in the cocoa/sugar mixture. Repeat for each cherry. If the chocolate mixture softens, return to the freezer to firm up. Place the completed balls in a container with a lid and store in the frig. These balls are dense and heavy with a rich chocolate flavor. For a lighter flavor, I suggest you omit the unsweetened baking chocolate and add 1/4 lb. more milk chocolate. Licking your fingers is not permitted during the assembly, but manditory after you are done. (grin) There's yet another variation to chocolate covered cherries. It's for the brave & daring at heart. You have to start in the summertime, when cherries are ripe. You take a pound of them, a pound of rock candy, and a fifth of good brandy or bourbon. Mix together, & let set in the back of the 'fridge for 3-4 months. When you finally get around to making the chocolate covered cherries, you use the preserved cherries for the centers, & the liquor as the base for the cordial. Courtesy of: Al Martin
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Chocolate Covered Cherries - Infused Food How To - MagicalButter.com
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Chocolate Covered Cherries
This recipe can be found here:
I used 7 Hershey's milk chocolate bars for the coating.
Thank for watching.
My website
Quick And Easy Chocolate Covered Cherries -- No Bake Required!
Share this video on your news feed if you like it. You can make chocolate covered cherries from maraschino cherries -- left over from decorating your Pina Colada Cake -- or from fresh cherries.
Simple, easy and I show you how to make the parchment cone for decorating.
Equipment
Link to the cherry pitter I used.
Mini cupcake liners
Large baking tray -
Ingredients:
2 1/2 c (325 g) Powered Sugar
1/4 c (57 g) unsalted butter
1 tablespoon maraschino cherry juice or water
1-2 tsp water as needed
10 oz (283 g) semi-sweet chocolate for dipping. Melted in microwave for 1 minute then 30 second intervals as needed.
White chocolate melts for drizzling plus any colored sugars, jimmies or sprinkles
Directions:
1. Knead all ingredients into a paste. Add 1 tsp of water as needed.
2. Wrap around cherries and roll into a ball.
3. Dip into melted chocolate and drizzle with the white melts.
How to Make Chocolate Covered Cherries
It's National Chocolate Covered Cherry Day!! Celebrate by making chocolate covered cherries--more specifically--cherry cordials with liquid centers! Join renown edible artist Natalie Madison as she dives into how to make this unique dessert using fondant and chocolate molds!
Here at Art Is In Cakes, we provide the Tools and Knowledge to build your Passion for Baking. Join us at artisincakes.com and subscribe to our Youtube (youtube.com/c/ArtIsInCakes) and Vimeo (vimeo.com/artisincakes) channels to find more videos related to cake decorating, cookie decorating, baking, and candy making.
And if you are local to Little Rock, Arkansas we have a beautiful store front and sell all things related to baking at 9807 W. Markham St., Little Rock, AR 72205. And in the back is our dedicated classroom...just waiting for you.
Here is the recipe:
Melt your confectionery chocolate in the microwave. Fill the mold completely with chocolate and then dump it out so the mold has an even coating of chocolate. Let it firm up in the refrigerator for a few minutes. Make the fondant filling by pouring a 1 lb bag of dry fondant into the mixer. Add 6 tablespoons of butter, a teaspoon of invertase, and two tablespoons of a liquid of your choice. Mix until the texture is no longer grainy. Taking the mold out of the fridge, insert a dollop of fondant into the mold and place a cherry on top. Cover the top of the cherry with fondant and place the mold again in the refrigerator. After a few minutes, take the mold out and add the final layer of chocolate.
And here are the links to purchase the materials and tools if you decide to try this at home...
Chocolate mold:
Invertase:
Dry Fondant:
Confectionery chocolate:
Paramount crystals:
*******
Short on time? Here's what to expect in this video at the different time stamps:
0:44 coating the chocolate mold
2:40 making the filling
5:20 building the cherries
7:38 putting the final coat on
10:58 removing the chocolate covered cherries
*******
If you like what you see, give us a thumbs up and subscribe and browse our channel for more videos related to cake decorating, cookie decorating, baking, and candy making. Local to Little Rock, Arkansas? We have a beautiful store front and sell all things related to baking at 9807 W. Markham St., Little Rock, AR 72205. And in the back is our dedicated classroom...just waiting for you.
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This video is copyrighted, all rights reserved. Feel free to share, but please do not copy, or duplicate, this work without express written permission by Art Is In Cakes. © Art Is In Cakes, 2020
Music:
Modulation of the Spirit by Little Glass Men
© Ryan Claus
Produced and composed by Ryan Claus
Creative commons attribution 3.0 license:
Making Liqueur Chocolates: Boozy Sweet Treats (1965) | British Pathé
Let your sweet tooth ache as you watch these handmade liqueur chocolates being expertly prepared by a team of talented ladies in the 1960s.
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Piccadilly, London.
Absolutely wonderful footage of home made liqueur chocolates being made - yum. Pathe Pictorial takes us through all the various steps involved. They are being made for a famous Piccadilly store - which is not named (could be Fortnum and Mason - SL).
Sugar syrup is made then liqueur added. Various shots of moulds being made in trays of warm starch. The liqueur mixture is dripped into the moulds then the top is covered over with the starch. The delicate shells of liqueur are taken out of the moulds when the outside has solidified slightly. (Always wondered how they did that!)
Cherries soaked in brandy are taken from a big barrel then covered with gooey pink fondant cream - mm! Melted chocolate is seen in a big vat - it pours out of the bottom. Peppermint creams are covered in chocolate. The liqueur shells seen earlier are covered with chocolate. There are women up to their wrists in it says the narrator over a shot of a woman dipping chocolates in melted chocolate - her hand is absolutely covered in chocolate - not very hygienic!
Various shots of the chocolates being wrapped by hand and arranged in boxes. C/U of a box of very cute foil covered chocolates with the name of the liqueur contained within. Narrator suggests that this is the last place where hand made chocolates are made but I'm not so sure about that. He says that mass-production is an ugly word here and talks of the old world charm of chocolates that are made one at a time.
Various shots of chocolates on display in the shop then C/U of woman popping a choc into her mouth. That's probably what you've been wanting to do since we started this story says the narrator - too right!
Cuts exist - see other record.
BRITISH PATHÉ'S STORY
Before television, people came to movie theatres to watch the news. British Pathé was at the forefront of cinematic journalism, blending information with entertainment to popular effect. Over the course of a century, it documented everything from major armed conflicts and seismic political crises to the curious hobbies and eccentric lives of ordinary people. If it happened, British Pathé filmed it.
Now considered to be the finest newsreel archive in the world, British Pathé is a treasure trove of 85,000 films unrivalled in their historical and cultural significance.
British Pathé also represents the Reuters historical collection, which includes more than 136,000 items from the news agencies Gaumont Graphic (1910-1932), Empire News Bulletin (1926-1930), British Paramount (1931-1957), and Gaumont British (1934-1959), as well as Visnews content from 1957 to the end of 1984. All footage can be viewed on the British Pathé website.