Cherry Cordials, Starch-Molded

Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Dark chocolate discs, as bases 125 discs 125 discs

Fondant Filling

Premade 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 125 cherries 125 cherries
Dark chocolate discs 125 discs 125 discs
Dark chocolate, melted, tempered, for securing bases and for dipping and finishing as needed


To Prepare the Molds and Make the Dark Chocolate Discs

  1. Prepare starch molds using a dome imprinter. (See Starch-Molding Technique and Theory.)
  2. Prepare the discs using the tempered dark chocolate and either a cutter or a stencil. The discs should be the same diameter as the starch molds.

To Make the Fondant Filling

  1. Heat the fondant over a water bath to 70°C/160°F.
  2. Adjust the consistency, if necessary, using the brandy. The fondant should be thin enough to flow through a funnel without setting but not so thin that it will not set in the molds.
  3. Add the invertase, mixing thoroughly.
  4. Pour the fondant into a warm funnel. Deposit in the starch molds, filling them one-third full. It is important that the fondant be kept hot during depositing. If necessary, the funnel may be rewarmed in hot water during depositing.
  5. Place a brandied cherry on top of the hot fondant in each mold.
  6. Fill the molds the rest of the way with the hot fondant. Allow to crystallize until set, approximately 30 minutes.
  7. Remove the crystallized fondants from the molds and brush the excess starch off of each piece using a soft, dry pastry brush.
  8. Place each dome on a dark chocolate disc. Secure each dome with a small dot of tempered dark chocolate.
  9. Using a dipping fork, dip each cordial in the tempered dark chocolate. After the chocolate has set, pipe a whirl of tempered dark chocolate on each piece.
  10. Store at room temperature for 7 to 12 days prior to use to allow the fondant to liquefy from the action of the invertase.