Ingredients:
Fresh summer cherries dipped in white, milk or dark chocolate.
I used Callebaut chocolate buttons melted in the microwave.
Method:
Place chocolate in microwave proof bowl.
Every 10-15 seconds take the chocolate out and stir, as you want the chocolate to slowly and evenly melt.
Leave some of the buttons not quite melted as they will melt entirely from the residual heat of the bowl and chocolate as you continue to stir.
Roll your just-melted chocolate covered cherries in your choice of accompaniments:
Decorative:
Dragees from small to large, edible glitter, silver or gold leaf.
Cherry Ripe Shortcut:
Coconut (to toast or not to toast?!).
Chocolate on Chocolate:
Roll the chocolate coated cherry in chocolate shavings.
Nuts:
Flaked almonds, finely chopped hazelnuts or pistachios, etc.
Middle Eastern:
Crumbled halva, sesame seeds, sweet dukka, dried rose petals or violets, Pashmak.
Flag Colours:
France, Australian Aboriginal Flag, Italy etc.
Chilli:
Angel hair chilli strands.
Chocolate-Free:
Wrap your cherries in marzipan (coloured even!), or buttercream icing,
or
For a savoury flavour coat cherries with goat's curd or pate.
(Please let me know your favourite cherry-coated option!)
Shortcuts:
- Serve cherries with bowls of melted chocolate (and coconut) for guests to dip into
Or
- Just serve fresh cherries.