Cherry Cordials, Shell-Molded

Preparation info

  • Yield:

    125

    Pieces
    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Cocoa butter, colored red, melted (at 30°C/85°F), for

Method

  1. Rub the red cocoa butter into cherry cordial molds, covering only portions of the mold.
  2. Line the molds with the tempered dark chocolate, using the shell-molding technique.
  3. Warm the fondant to 28°C/82°F. Add the invertase, mixing thoroughly. Thin the fondant with the brandy, if necessary, to make it somewha