Preparation info

  • Difficulty


  • Yield:

    120 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Dark chocolate discs (25-mm/1-in diameter), as bases 120 discs 120 discs

White Chocolate Ganache

Brandied cherry halves 120 halves 120 halves
Butter, soft (25°C/77°F) 120 g 4 oz 15%
Cherry jam (see Note) 120 g 4 oz 15%
White chocolate, melted, tempered, at 30°C/86°F 510 g 18 oz 64%
Kirschwasser 50 g 2 oz 6%
Batch Size 800 g 28 oz 100%
Dark chocolate, melted, tempered, for dipping as needed
White chocolate, melted, tempered, for finishing as needed


To Make the Dark Chocolate Discs

  • Prepare the discs using the tempered dark chocolate and either a cutter or a stencil. Leave the discs attached to the parchment paper to facilitate piping.

To Make the White Chocolate Ganache

  1. Place a cherry half in the center of each disc. Be certain that a border of the chocolate disc is exposed all around the cherry.
  2. Using a 5-qt planetary mixer, cream together the butter and jam until well aerated.
  3. By hand, stream the tempered white chocolate into the butter mixture, taking care not to allow chunks of chocolate to form.
  4. Stream in the kirschwasser, stirring the mixture until homogeneous.
  5. Using a pastry bag fitted with a no. 5 round tip, pipe pointed cones of the ganache on each cherry half, taking care that the ganache makes contact with the chocolate disc around the perimeter of the fruit. (If the ganache is too soft to pipe, allow it to sit for several minutes at room temperature, turning it occasionally until it firms to the proper piping consistency, or speed the process by tabling the ganache to expedite crystallization.)
  6. Allow the ganache to crystallize until firm enough to handle, about 20 minutes.
  7. Release the pieces from the parchment paper and dip them in the tempered dark chocolate.
  8. After the chocolate has set, use a paper cone to pipe a small snowcap of white chocolate on top of each piece.