Peter Greweling

Cherry Cordials, Hand-Dipped

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Preparation info
  • Yield:

    125

    Pieces
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Fondant (purchased)

Method

  1. Heat the fondant over a water bath to 70°C/160°F.
  2. If necessary, thin the fondant with the brandy until is of a viscosity into which the cherries can be dipped.
  3. Add the invertase, mixing thoroughly.
  4. Holding the brandied cherries by their stems, dip into the hot fondant. Place each piece on parchment paper covered lightly with confectioners’ s