Has anyone had any experience with making chocolate covered cherries?
I made a batch for the first time, and though they appreaed well coated with chocolate, many of them have sprung leaks! I had the cherries quite cold when dipping them, and I was thinking the problem might have been the expansion when they warmed up? I’m not sure. Any advice?
Many of them leaked–didn’t count, but many.
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How many leaks? I always have a few that leak, but if it’s more than half the batch….. maybe it’s your chocolate.
fridge cold is all u need. when melting ur chocolate add a tbls of shorting. this makes it more pliable and gives it more shine. also make sure ur cherries are very dry when dipping
When my son and I make chocolate covered cherries, we use an uncooked fondant to wrap the cherries in. We also use the ones with the stems attached (for dipping purposes, then pull the stems when done)
Be sure to put your chocolate bark in double boiler and use candy thermometer to keep the temperature in the proper range.
We usually double dip the cherries. We don’t put the cherries or the fondant wrapped cherries in the fridge. Just on waxed paper.
After dipping for the 2nd time, pull the stem out and put a tiny swirl on top of the cherry to cover the hole.
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Yes. One year for Christmas, my Mom and I made a bunch. It was so time consuming. We had a lot of leaks and troubleshooting. We used maraschino cherries with the stems, from the jar. We dried them on paper towels very well. Then we wrapped them in the white fondant. We made sure to not squeeze the cherries so that no juices leaked out. We then froze them overnight. Then we dipped them in the melted chocolate, froze them again. Then we dipped them a second time. We left the stems on to help us hold on to dip them, it made it easier. Then we stored them in the garage for 2-3 weeks. It was cooler in there, but not frozen, not enough room in the fridge. That was the most successful batch. Can’t tell you how many sticky explosions we had before that.
It’s true the cherries may do that when they warm, but they warm quickly in the hot chocolate. The issue may arise from the chocolate itself. The chocolate doesn’t cool fast enough to remain the same as when they are first covered. It’s hard to say what happened without knowing how you did it exactly. How many times did you coat them? Did you refrigerate them immediately or let them cool in luke warm temperatures? Also, what did you place them on? Where are these “leaks?” There’s too much detail lacking to give a sure answer…
I did the same thing, you refrigerate them then leave them for about 15 minutes at room temperature, then dip them. They are good though, eh?
****Try this recipe, I only had a couple with holes, I did double dip them and after they were set, I looked for any holes and just patched those.
CHOCOLATE COVERED CHERRIES
2 1/2 (1 lb.) boxes powdered sugar
1 can Eagle Brand milk
1 stick butter
1 tsp. vanilla
1/2 tsp almond Extract
Maraschino cherries (drained), or nuts or coconut
1 lg. pkg. chocolate chips
2 tbsp. butter
Mix together the first 5 ingredients and Mix well . . Knead in to large ball. Roll in to 1 inch balls and flatten each in to 2 inch circle. Wrap around cherries and lightly roll in hands. Place with stem up on waxed paper-lined baking sheets. Cover loosely and refrigerate 4 hours or over night. Then mix the next 2 ingredients in double boiler to melt. Dip balls in chocolate mixture. Place on waxed paper and cool. Makes about 4 dozen.
I’ve never (knock on wood) had a problem with this recipe. Enjoy! And Happy Holidays!
CHOCOLATE COVERED CHERRIES
60 maraschino cherries with stems
3 tbs. butter, softened
3 tbs. light corn syrup
¼ tsp. salt
2 cups sifted powdered sugar
1-½ lbs. almond bark, cut up (available at Wal-Mart)
Line two baking sheets with waxed paper & set aside. Drain cherries thoroughly on paper toweling. Combine butter, corn syrup & salt. Stir in powdered sugar. Knead mixture until smooth. (chill mixture if too soft). Shape 1 tsp. of the mixture around each cherry. Place coated cherries on a prepared baking sheet. Chill. In a heavy 1-qt. saucepan melt chocolate over low heat, stirring constantly. Holding by stems, dip coated cherries, one at a time, into chocolate. Spoon chocolate over cherries to coat. Place cherries on prepared baking sheet. Chill. Store in refrigerator in a covered container. Let candies ripen in refrigerator for one or two weeks before serving.
Yield: 60 Chocolate Covered Cherries