Cooking Lesson #720: Dark Chocolate Liquid Cherry Cordials

…from the Perspectives’ Kitchen

How you doin’? Whether or not you’re a big fan of chocolate-covered cherries, or cherry cordials, you have to admit they have a special place in the pantheon of the gods of chocolate candies. They are unremittingly sweet and gooey and have that liquid stuff in the middle that is messy, fun and sort of mysterious.

If you’re looking to make a BIG impression this coming Valentine’s Day, impress your true love with a gift from your heart and your hands… Dark Chocolate Liquid Cherry Cordials. This unique chocolate is famous for its liquid center. I’ll bet you have been wondering for years how chocolatiers get all that liquid goodness in the center of a chocolate truffle. I can tell you this… they are not injected.

You can purchase dome shaped molds on Amazon and other websites.  They are inexpensive and they hold up very well for many Valentine’s Days, Mother’s days and Christmases to come. I use a good quality dark chocolate, but you can use milk or white chocolate if you prefer. Better yet, why not make a nice assortment of all three chocolates?

NOTE: You will need to start making your liquid cherry cordials about a month ahead of when you are planning to give them as it takes a few weeks to allow the Sugar Fondant to begin to evolve into a liquid. This recipe requires a little practice to get your technique perfected. So, it’s never too early to start and anyway, even the rejects still taste great. 
For best results weigh out the truffle elements in grams.
 
                                               Read All Instructions Completely Before Beginning
                                                         Do Not Take Short Cuts—Think Quality
 
Prep time:  1 to 1-1/2 hours
Cool time:  1-1/2 hours
Dwell time: about 2-4 weeks
Yield:  36-48 truffles

Ingredients
(These amounts are per truffle; multiply them based on the number of truffles you wish to make. For best results weigh out the truffle elements in grams.)
 
3.50 grams tempered dark chocolate, (I prefer Guittard Dark Chocolate)
1 whole stemless Maraschino cherry
4.00 grams sugar fondant (recipe below)
1.50 grams tempered dark chocolate  

Directions

1. Drain the Maraschino cherries and then set them on clean paper towel to drain away/absorb the moisture.
2. Cast the truffle shells in Dark Chocolate; here’s an instructional video to help:  http://tinyurl.com/253c5rxv. When making handcrafted truffles you start by making the top shell of the chocolate shell first.
3. Let the chocolate set in the mold before beginning the filling process.
4. Place a maraschino cherry in each cavity.
5. Using a pastry bag, pipe the prepared fondant atop and around the cherry.  Leave space for a slightly thicker chocolate base close/base.
6. Close the truffle shell with dark chocolate and scrape the bottom of the mold to make a nice smooth base. Let the chocolate set up.
7. Lightly cover the mold with wax or parchment paper. Set the mold in the refrigerator for about 2-3 weeks.
8. Set a parchment lined tray on the counter. Holding the chocolate mold upside down, lightly tap the corner of the mold on the tray; this will dislodge the truffles. They might not all release at once; be patient and wrap gently a few times to help them release from the mold. If necessary, return the mold to the refrigerator for 15 minutes to chill the truffles again. The chocolate will not easily release if it gets too warm.
9. Test one of the truffles (it’s tough duty but someone’s got to do it!) to see if the fondant has liquified. If not return the truffles to the refrigerator for a few days and check again.
10. Once they are properly ooey-gooey in the center, you can place each one in a paper truffle cup or wrap them in red foil and place them in a beautiful box.

   
                                                         Sugar Fondant
 Ingredients 
7.00 ounces confectioners’ sugar, sifted
1-1/2 ounces room temperature unsalted butter
1-1/2 ounces light corn syrup  (I prefer Karo)
 
Directions

1. Sift confectioner’s sugar.
2. Combine butter, corn syrup and confectioners’ sugar, mix well.
3. Refrigerate for 1 hour before using.
4. Place the fondant in a disposable pastry bag.

 
ChefSecret:  You need to prepare the truffles about 3 to 4 weeks ahead of the time you’re planning to give them as gifts.
 
Quip of the Day:  Put “eat chocolate” at the top of your list of things to do today. That way, at least, you’ll get one thing done!
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Confection #Chocolate #DarkChocolate #CherryCordials #Guittard #Truffles #ValentinesDay #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024

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