Cherry Cordials, Hand-Dipped


Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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Fondant (purchased) 1000 g 35 oz 100%
Brandy, for thinning as needed
Invertase ½ tsp ½ tsp <1%
Batch Size 1000 g 35 oz 100%
Brandied cherries with stems 125 cherries 125 cherries
confectioners’ sugar, sifted as needed
Dark chocolate discs made with a no. 8 round tip 125 discs 125 discs
Dark chocolate, melted, tempered, for securing bases and for dipping as needed


  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’ sugar. The fondant may be kept over a hot water bath to keep it warm during this step.
  5. When the fondant sets, affix the cherries to the chocolate discs either with a dot of melted chocolate or simply with the sticky fondant coating.
  6. Holding the cherries by the stems, with the chocolate discs attached, dip each in the tempered dark chocolate.
  7. Store at room temperature for 7 to 12 days prior to use to allow the fondant to liquefy from the action of the invertase.