After the cherries are frozen, melt your chocolate. Use a deep, narrow bowl or a liquid measuring cup. Melt the wafers or chopped chocolate according to package directions, usually in 30-second intervals in the microwave, stirring between each until perfectly smooth. Holding a cherry by its stem, dip it into the melted chocolate, swirling to coat it completely. Let the excess chocolate drip off back into the bowl. Use a fork to gently lift it out if needed, tapping the fork on the edge of the bowl to remove excess. Place the dipped cherry back on the parchment paper. If you want a decorative swirl, use a toothpick to make a little design on top before the chocolate sets. Repeat with all cherries. If your chocolate starts to thicken, re-melt it briefly.
Here is where the magic of patience comes in. Once all cherries are dipped, let the chocolate set completely at room temperature. Then, place them in an airtight container. Do not refrigerate them right away! The transformation happens at room temperature. Store the container in a cool, dry place (not the fridge) for 1-2 weeks. During this time, the fondant slowly liquefies from the inside out, thanks to the enzymes in the cherry juice and corn syrup. This is the “maturing” process that creates the legendary liquid center. After a week, you can test one by taking a bite—the center should be gloriously syrupy.
Pro Tips for Best Results
I tested the drying method three ways: air-drying, towel-drying only, and a quick rinse then dry. The absolute best result came from simply draining and patting them thoroughly with paper towels, then letting them air-dry for 30+ minutes. Rinsing them adds more water you have to remove, and skipping the air-dry leaves hidden moisture. Patience in drying is the first step to success.
Here’s what I learned the hard way about the fondant: if it’s too soft when you wrap the cherries, it will be a sticky nightmare and the centers won’t liquefy properly. The fondant should be the consistency of play-dough—pliable but not greasy or sticky. If it’s too soft, knead in a little more sifted powdered sugar, a teaspoon at a time.
For a perfectly thin, even chocolate shell, ensure your chocolate is at the right dipping consistency—smooth and fluid, but not hot. If it’s too thick, add a tiny bit of coconut oil or paramount crystals to thin it. Dip quickly, let the excess drip fully, and twist your wrist as you lift the cherry out to get a clean finish at the top near the stem.(See the next page below to continue…)