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Heart Chocolate Covered Cherries
Project

By Bob Sherman

This taste treat takes a bit of effort, but the results are delicious. I used a heart shaped mold since Valentine's Day is soon, but the same technique may be applied using a traditional chocolate covered cherry shape mold.

Most of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Melting Chocolate
Either melting method may be used.

Double Boiler - See Double Boiler Usage Instructions.

A microwave may also be used but care must be taken not to overheat the chocolate.

Place the chocolate in a microwave safe bowl.
Heat for 30 seconds.
Remove and stir.
Repeat steps 2 and 3 until the chocolate is creamy.
Optimum pouring temperature is about 90 degrees F. Note: Pouring chocolate molds hotter than 160 degrees F. will destroy the mold. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Item	Amount Used
Heart Mold	A deep mold is needed to make these.
Chocolate Coating	Dark chocolate was used here.
Dry Fondant	One pound makes approximately 60 medium sized patties.
Flavor Oil	Optional - These may be made with a second flavor added to the fondant for something really different.
Pastry Brush	One needed.
Squeeze Bottle	Optional - Makes the final filling much neater.
Wrapping Foil	Optional - Use if you want to individually wrap these. 3" squares are needed for this size mold.
16 ounce Box	Optional - Use if you want to box these as shown.
Heart Insert	Optional - Use if you want to box these as shown.
19 inch Red Bow Stretch Loop	Optional - Use if you want to box these as shown.
Butter	6 Tbs. per pound of fondant.
Milk	2 Tbs. per pound of fondant
Maraschino Cherries	One for each.
Thermometer	One.
Double Boiler	For melting chocolate.

Step By Step Instructions


1. The mold is used with no modifications.	2. Brush the mold cavities with melted chocolate. Allow to cool, then brush on a second coat.

3. The mold ready for use. Hint - after cooling hold the mold up to a light to check for thin areas - touch up as needed.	4. Put 6 Tablespoons of butter and 2 Tablespoons of milk in a pan (or bowl if using a microwave).

5. Warm it until the butter melts, then stir well.	6. Sprinkle in some dry fondant mix.

7. Knead the mix. Repeat steps 6 and 7 until the full pound of dry fondant has been added. When you are approaching the last of the dry fondant, add your flavor oil. Once all the dry fondant has been kneaded in the consistency is now like dough.	8. Add some of the cherry juice to the fondant and knead it in.

9. Add a small amount of fondant to each mold cavity.	10. Place a cherry in each cavity.

11. Top off each mold cavity as neatly as possible. Working from the edges to the center of each cavity reduces the chance of leakage.	12. Place in a freezer barely long enough to de mold easily. if you leave these in a freezer too long they will crack.

13. Wrapped and boxed these make a really nice gift.

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You can help ensure the continued availabilty and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.

Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - January 2007. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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Home > Chocolate Making Supplies > Chocolate Making Projects > Chocolate Covered Cherry Hearts Project

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This site will look much better in a browser that supports current web standards, but it is accessible to any browser or Internet device.

Heart Chocolate Covered Cherries Project

Chocolate Making Supplies And Materials

Step By Step Instructions

Heart Chocolate Covered Cherries
Project