Ingredients
6 Tbsp. butter, softened
2 1/2 c. sifted powdered sugar
1 1/2 tsp. milk
1/4 tsp. vanilla
about 48 maraschino cherries with stems
1 (12 oz.) pkg. semi-sweet chocolate morsels
1 Tbsp. shortening
Method
Sources
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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
Professional chocolate callets — tempering, ganache, mousse
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Cream butter; gradually add sugar, beating well. Blend in milk and vanilla. Chill mixture for 2 hours or until firm. Drain cherries; dry on paper towels. Place bowl of sugar mixture in a bowl of ice to keep mixture chilled. Shape a small amount of sugar mixture around each cherry. Place on waxed paper lined cookie sheet; chill about 2 hours or until firm. Melt chocolate and shortening in top of double boiler. Dip each cherry by stem into chocolate. Place on a waxed paper lined cookie sheet; chill until firm. Store cherries in a cool place. Yield: about 4 dozen.