I give you huge kudos for your effort...but just a few hopefully helpful hints.... 1) your alcohol burned off in the heat...soak your cherries in the desired alcohol of choice...soak them for a week ahead of time. 2) with your beautiful molds..try piping in the first round of chocolate... waaaaaaay less waste 3) you squeezed out most of your beautiful liquid by scraping off the chocolate you poured in....try piping in the last bit over your cherries....or better yet rap the dried cherries in a cream nugget you make with powdered suger, butter and white corn syrup, freeze the covered cherries and then place them in the mold....if you make these ahead of time..the booze will cause the cream to liquify once completely wrapped in chocolate too...and boy howdy are they boozediggity!! 🤪 Your molds made them VERY pretty and Im sure they tasted good..but awwww, you lost the liquid and the booze.
Disaronno amaretto is the perfect liquor (interestingly both an aperitif and a digestif) for cordial cherries 🍒 😊 ❤ I do look forward to these, however, as they are the prettiest I have seen and the molds are on the large side - so more liquids to deal with, but I don’t mind sacrificing to messiness for extra liquid and a large, satisfying chocolate! ❤ Hint: You can jar your own cherries in a maraschino syrup dense with liquor for them to absorb, or even switch out the syrup in a store-bought jar for the liquor, and store in the fridge for at least 24 hours up to about a week beforehand. Reserve the liquid to mix with the liquor from the jar. Like someone else noted: you can also flip your mold, and drain the excess chocolate from inside, then put them back in the fridge to set.
Loved watching you. You could use a ziplock bag nipped to place chocolate into molds. Also you’re cordial. That’s how we learn, keep at it, they looked delicious!
HI! Keith love watching you making these chocolate covered cherries, 💖👍I am also knew at experimenting with chocolate truffles, and it is tricky. on your last step once you cover with layer of choco place tray on frig for 10 minutes, take out and flip over to get rid of all choco around it then it goes back in frig for 30 minutes. Good luck!!! Watch Paul A. Young Videos he is an expertise in chocolate with liquers. He is my teacher and I am discovering a lot about working with chocolate.
I give you huge kudos for your effort...but just a few hopefully helpful hints....
1) your alcohol burned off in the heat...soak your cherries in the desired alcohol of choice...soak them for a week ahead of time.
2) with your beautiful molds..try piping in the first round of chocolate... waaaaaaay less waste
3) you squeezed out most of your beautiful liquid by scraping off the chocolate you poured in....try piping in the last bit over your cherries....or better yet rap the dried cherries in a cream nugget you make with powdered suger, butter and white corn syrup, freeze the covered cherries and then place them in the mold....if you make these ahead of time..the booze will cause the cream to liquify once completely wrapped in chocolate too...and boy howdy are they boozediggity!! 🤪
Your molds made them VERY pretty and Im sure they tasted good..but awwww, you lost the liquid and the booze.
Thank you for the tips.
those look fantastic
They are DELICIOUS
good for you following thru but as a person that uses the chocolate molds you had me in stitches , one of the best videos I've seen :}
You are absolutely adorable!! Subscribed ❤
They paint the chocolate with a paint brush. They also add fondant.
Awesome brother.
Disaronno amaretto is the perfect liquor (interestingly both an aperitif and a digestif) for cordial cherries 🍒
😊 ❤ I do look forward to these, however, as they are the prettiest I have seen and the molds are on the large side - so more liquids to deal with, but I don’t mind sacrificing to messiness for extra liquid and a large, satisfying chocolate! ❤
Hint: You can jar your own cherries in a maraschino syrup dense with liquor for them to absorb, or even switch out the syrup in a store-bought jar for the liquor, and store in the fridge for at least 24 hours up to about a week beforehand. Reserve the liquid to mix with the liquor from the jar.
Like someone else noted: you can also flip your mold, and drain the excess chocolate from inside, then put them back in the fridge to set.
Amaretto is almond flavoured. Does almond go with cherries ? I'm asking because I already have some amaretto and I like it but I don't like vodka 🙂
If your chocolate is too thick put a little coconut oil in and stir
I came to leave the same tip! Lol
Great minds think alike 🤣
Beautiful
Loved watching you. You could use a ziplock bag nipped to place chocolate into molds. Also you’re cordial. That’s how we learn, keep at it, they looked delicious!
Messy messy messy but tasty tasty tasty!
Yes it was!
HI! Keith love watching you making these chocolate covered cherries, 💖👍I am also knew at experimenting with chocolate truffles, and it is tricky. on your last step once you cover with layer of choco place tray on frig for 10 minutes, take out and flip over to get rid of all choco around it then it goes back in frig for 30 minutes. Good luck!!! Watch Paul A. Young Videos he is an expertise in chocolate with liquers. He is my teacher and I am discovering a lot about working with chocolate.
Keith, I loved your video! You're funnier than Julia Child! 🤣😂
Can you taste the vodka? Does the alcohol burn off when you are heating the liquid?
You can send some to me. Lol
I've seen people use a paint brush to line each mold. 🤷🏼♀️
Hey buddy, you just showed me how to make the chocolate covered cherries the wrong way....haaaaaa....aaaa😮😅😅
🫶🏼
😂😂😂😂
Your funny
Yikes! Practice makes perfect
what a mess lol
Clearly you need help in the kitchen. ❤