Chocolate-covered cherries from Chocolatier, Vol. 1, No. 5 (page 60)

  • light corn syrup
  • semisweet chocolate
  • Show all ingredients...
  • Serves : 40

  • EYB Comments

    If using the issue's "Water fondant" (p. 54), allow 24 hours for it to ripen before use. Finished chocolate-covered cherries need 7-10 days to ripen before serving. Can substitute commercially prepared water fondant for the issue's "Water fondant"; the issue's "Simple syrup" from p. 56 or flavored liqueur for Maraschino cherry juice; and rum, other liquor, flavored liqueur or flavoring extract for bourbon.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    If using the issue's "Water fondant" (p. 54), allow 24 hours for it to ripen before use. Finished chocolate-covered cherries need 7-10 days to ripen before serving. Can substitute commercially prepared water fondant for the issue's "Water fondant"; the issue's "Simple syrup" from p. 56 or flavored liqueur for Maraschino cherry juice; and rum, other liquor, flavored liqueur or flavoring extract for bourbon.

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