Chocolate Cafe Kherries

May/June 2007

From Chocolate Cafe’s Kocoa Kollections

  • 1 jar of large maraschino cherries
  • 1½ cups powdered sugar
  • 2 tablespoons butter, softened
  • 1 tablespoon corn syrup
  • Your choice of quality chocolate bark or coating chocolate

Drain large cherries and let dry on paper towel.Mix together butter, corn syrup and powdered sugar to form a pliable ball of fondant. Take approximately 1 tablespoon of fondant and wrap around cherry; make sure the stem is sticking out. Refrigerate until firm.

Melt coating chocolate. Dip each cherry and dry on parchment paper. Refrigerate in airtight container for one week before serving, so that all the flavors blend.

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