French · Dessert
Chocolate Covered Candied Cherries
Fresh cherries are gently poached in a light sugar syrup until glossy, brushed with a whisper of brandy, then dipped in tempered dark chocolate and left to set into a glossy shell. The syrup concentrates the cherry's natural tartness while the brandy lifts its perfume, and the dark chocolate shell cracks cleanly to reveal the soft fruit beneath — a classic French bonbon built on contrast between bright fruit and rich couverture.
$1
20 minsPrep
5 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
175Calories
2gProtein
9.1gFat
20.9gCarbs
15.1gSugar
3.1gFiber
5mgSodium
1mgChol
5.4gSat Fat
210mgPotassium
19mgCalcium
2.7mgIron
0mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0.9gAlcohol
Goes well with
Darjeeling Tea
local
Kirsch
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Pit 40g fresh cherries, keeping stems intact where possible, and pat dry thoroughly.
2
Make a light syrup by dissolving 15g sugar-white into 15g water over low heat, then simmer cherries in it for 3-4 minutes until glossy and slightly translucent.
3
Lift cherries out with a fork onto a wire rack set over a tray and let drip-dry for 15 minutes, then pat off excess syrup.
4
Brush each candied cherry sparingly with 6g brandy and let it absorb for a few minutes before dipping.
5
Melt 42g chocolate-dark-70 in a double boiler, then temper by cooling and reheating to working temperature, checking with a thermometer.
6
Holding each cherry by the stem, dip into tempered chocolate to coat two-thirds of the way up, letting excess drip off.
7
Set dipped cherries on parchment or a wire rack and let the chocolate firm at room temperature for about 20 minutes.
8
Once fully set, dust very lightly with 2g cocoa-powder and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Cherry, pitted, stems left on
- 15g15g Sugar White, dissolved into syrup
- 15g15g Water, for syrup
- 6g6g Brandy, brushed over candied cherries before dipping, 85% alcohol retained
- 42g42g Chocolate Dark 70, melted and tempered,
- 2g2g Cocoa Powder, dusted lightly on set chocolate, 1
