How are chololate covered cherries made?

Do you mean the Cherry Cordials or regular chocolate covered cherries?

For the former they make a cup of chocolate, pour in the liquid and cherry, then top it off with the bottom. Let cool then flip. There are molds available for homemade treats.

For the latter, melt chocolate and dip in a cherry by holding the stem or using a dipping fork. Place on wax paper and let cool.

The hardest part, in my experience, is getting the chocolate at the right temperature throughout.

I assume you’re talking about the traditional version that consists of a kirschwasser-soaked cherry surrounded by a liquid syrup, coated with chocolate.

You start with a cherry that’s been macerated in kirschwasser (cherry brandy), then dip it a couple of times in melted confectioner’s fondant (a sugar paste that turns liquid when warmed). The fondant dries to form a thick sugar crust around the cherry. This is then dipped in chocolate (traditionally, the stem is still on the cherry).

Once the macerated cherry is enclosed in the chocolate coating, the booze-laden juice of the cherry begins dissolving the sugar crust around the cherry, turning it into a syrup after a few days. This is the liquid that anoints your chin when you bite into one of these.

Personally, I’m not a big fan of these, but it is a cool trick. Everyone wonders how that syrup gets dipped, but it isn’t yet a syrup when the dipping is done.

I am amazed. did not know they actually were made upside down, then the bottom was attached. someone told me they were made in rotating tub. this is what made them round. i could never understand how the cordial was inserted inside, if they were constantly rotating. NOW, i know. thanks for the answers. john

Who cares, as long as they KEEP making ‘em!