YIELD: 15 TO 20 CANDIES
These candies are simple to make but do require tempered couverture and chocolate molds to make them work, as untempered chocolate is too soft and no molds will cause messy cordials. For a quick refresher on how to temper chocolate, refer to tempering.
Directions
Drain the liquid from the maraschino cherries, set them aside, and place the cherries on a paper towel.
Transfer the cherries into a small bowl containing the brandy and allow soaking for 1 hour.
Remove from brandy and place onto a dry paper towel.
Let the cherries rest until they are fairly dry to the touch, for about 1 hour.
Brush the tempered chocolate onto the insides of the chocolate mold to coat the sides evenly.
Let chocolate completely harden.
Place one cherry into each cavity.
Mix together the confectioner’s sugar, cherry juice, and vanilla extract and pour a small amount (just to fill) on top of the cherries.
Top with tempered chocolate and let rest until chocolate has completely hardened.
Store in an airtight container for up to 1 week.
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Ingredients
15 to 20 maraschino cherries, stems removed (see note)
¼ cup brandy
1 cup couverture, tempered
â…“ cup + 1 tablespoon confectioners sugar
3 teaspoons cherry juice (from cherry jar)
¼ teaspoon vanilla or almond extract
A chocolate mold
