Ingredients
3/4 c. glace whole red cherries, cut into halves (6 oz.)
3/4 c. glace whole green cherries, cut into halves (6 oz.)
1 c. pecans, coarsely chopped
16 oz. white chocolate, melted
Method
Sources
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dataset
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Gathered
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White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Stir glace cherries and pecans into melted chocolate. Spread mixture into a thin layer on a greased cookie sheet. Let stand until firm. Cut into squares. Store covered at room temperature. Yields about 2 pounds of candy. This is great for Christmas.