Name: Cherry Cordials, Shell-Molded
Ingredients: invertase; brandy; premade fondant; brandied cherries; dark chocolate; cocoa butter

Cherry Cordials, Shell-Molded

Preparation info

Published 2007

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

Rub the red cocoa butter into cherry cordial molds, covering only portions of the mold.
Line the molds with the tempered dark chocolate, using the shell-molding technique.
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.
Place a brandied cherry in each lined mold.
Pipe the fondant into the molds to within 3 mm/⅛ in of the top.
Seal the molds with the chocolate, using the shell-molding technique.
Follow the shell-molding technique, to allow the chocolate to set and to remove the finished pieces from the molds.
Store at room temperature for 7 to 12 days prior to use to allow the fondant to liquefy from the action of the invertase.