Cherry Cordials, Shell-Molded

Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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Cocoa butter, colored red, melted (at 30°C/85°F), for lining molds as needed
Dark chocolate, melted, tempered, for lining molds as needed
Premade fondant 1000 g 35 oz 100%
Invertase ½ tsp ½ tsp <1%
Batch Size 1000 g 35 oz 100%
Brandy, for thinning as needed
Brandied cherries 125 cherries 125 cherries


  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 somewhat fluid.
  4. Place a brandied cherry in each lined mold.
  5. Pipe the fondant into the molds to within 3 mm/ in of the top.
  6. Seal the molds with the chocolate, using the shell-molding technique.
  7. Follow the shell-molding technique, to allow the chocolate to set and to remove the finished pieces from the molds.
  8. Store at room temperature for 7 to 12 days prior to use to allow the fondant to liquefy from the action of the invertase.