Chocolate Covered Cherries Iii Food

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

CHOCOLATE-COVERED CHERRIES

Steps:

• In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. , Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. , In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.

CHOCOLATE COVERED CHERRIES III

Steps:

• Using a double boiler, heat the chocolate until melted. Stir in milk, using enough to make the chocolate smooth.
• Holding the cherries by their stems, dip them one by one into the chocolate mixture.
• Place the coated cherries on wax paper until the chocolate has dried.

MY FAMOUS CHOCOLATE COVERED CHERRIES

Steps:

• Combine the first 5 ingredients until well blended and smooth and place in fridge until firm.
• Meanwhile spread out the drained cherries on a cookie sheet and freeze for at least 1 hours.
• Scoop out about 1-2 teaspoon of filling and form into a ball around a cherry.
• Place on a wax paper lined cookie sheet and freeze for 1 hr after you have formed them all.
• Melt dipping chocolate and using your hands dip each cherry placing it on a wax paper lined cookie sheet and chill in fridge until chocolate is solid.
• Remove cherries carefully as not to break them open and loose the center.
• Place in an airtight plastic container and keep in a cool dry place for up to 1 month.

CHOCOLATE COVERED DRIED CHERRIES

Steps:

• Place the dried cherries in a coating pan attached to a stand mixer. Spin at low speed. Using a ladle, add the chocolate to the spinning cherries. Add one ladleful at a time until the cherries are coated to the desired thickness. (Use a 50/50 ratio (50 percent chocolate, 50 percent weight of the cherries.) If a thicker coat is desired, use more chocolate and vice versa.
• How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain the cherries, reserving 1/4 cup of the cherry juice.
• Place the cherries on paper towels and pat to dry.
• Place the powdered sugar, butter and 3 tablespoons of cherry juice in the bowl of a mixer; beat to combine until the mixture forms a dough.
• If the mixture seems too wet or sticky, add 1 tablespoon of powdered sugar at a time until desired consistency is reached.
• If mixture is too dry, add 1 teaspoon of cherry juice at a time until desired consistency is reached.
• Cover the bowl and refrigerate for 20 minutes.
• Take two teaspoons of the cherry dough and flatten it into a disc shape.
• Place one cherry onto each disc and wrap the dough around the cherry to form a ball. If the dough sticks to your hands, try coating your hands in cooking spray first.
• Place the balls onto a sheet pan lined with parchment paper and freeze for 20 minutes.
• While the balls are chilling, melt the candy melts by placing them in a microwave safe bowl and cooking them in the microwave for 30 second increments until melted.
• Stir the candy melts until smooth.
• Place one ball on a fork and use the fork to coat the ball in chocolate. Gently tap the fork against the side of the bowl to remove any excess chocolate.
• Place each dipped ball onto a sheet of parchment paper. Repeat the process with the remaining balls and candy melts.
• Place some of the melted candy in a resealable bag and snip off one corner of the bag to use as a piping bag.
• Use the piping bag to drizzle melted chocolate over the tops of the dipped cherries.
• Let the chocolate coating harden, then store the cherries at room temperature for up to one week.

BOOZY DARK CHOCOLATE COVERED CHERRIES

Steps:

• Drain the cherries, reserving the juice for another purpose. It will not be used in this recipe but is great for cocktails and more.
• Place the cherries in a quart-sized mason jar or other container. Cover completely with spiced rum. Seal and refrigerate for at least 24 hours, up to 72 hours. The longer the cherries sit in the rum, the stronger they will taste.
• Next, drain the rum-soaked cherries. Keep this cherry-infused rum. It is SO good for cocktails. Place the cherries on layers of paper towels for 10 minutes. This step ensures that the chocolate coating will cling to the fruit.
• Line a tray or platter with parchment paper. Place the decorative sugar into a shallow dish or bowl.
• Melt the dark chocolate according to package directions. Use a small bowl that is deep enough to dip the cherries into. I used the Dark Chocolate Bada Bing Bada Boom from Chocoley Chocolate. Refer to the brand you use for specific directions.
• If the chocolate is too thick, stir in about a teaspoon of shortening until melted and the chocolate is smooth.
• While the chocolate is warm, dip the cherries one at a time. First dip into the chocolate then into the sugar.
• Place the dipped cherries onto the prepared parchment. When done dipping all of the cherries, refrigerate until set.

CHOCOLATE COVERED CHERRIES

Steps:

• Line a cookie sheet with parchment paper or waxed paper. Pat cherries dry with paper towels.
• Melt chocolates separately in stainless steel bowl set over pan of simmering water, stirring until smooth.
• Holding stem of cherry, dip cherry into melted chocolate to coat. You can coat half of cherry in white chocolate and half in semisweet chocolate, if desired. Transfer chocolate-dipped cherry to prepared cookie sheet. Repeat with remaining cherries and melted chocolate.
• Refrigerate for about 40 minutes, or until set.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth.
• Stir in confectioners' sugar and knead to form a dough.
• Chill to stiffen if necessary.
• Wrap each cherry in about 1 teaspoon of dough.
• Chill until firm.
• Melt chocolate coating in a heavy saucepan over low heat.
• Dip each cherry in by its stem, and place on waxed paper lined sheets.
• Chill until completely set.
• Store in an airtight container in a cool place.
• Best after 1 or 2 weeks.