OK, Bryan finally shamed me into creating a Flickr account, and
uploading a few photos I took of the making of my 2009 Chocolate
Covered Cherries:

Some of the basic ingredients:

http://farm3.static.flickr.com/2662/...d1191fe9_m.jpg

Prep for dipping:

http://www.flickr.com/photos/46051934@N07/4230322370/

The first few products:

http://www.flickr.com/photos/46051934@N07/4230322820/

Many MANY more!

http://farm3.static.flickr.com/2616/...b26b9f1a_m.jpg

http://www.flickr.com/photos/46051934@N07/4230324302/

http://www.flickr.com/photos/46051934@N07/4229557057/

Each individually wrapped in colorful foil:

http://www.flickr.com/photos/46051934@N07/4230326900/

Finally, a sampling:

http://www.flickr.com/photos/46051934@N07/4230328444/

http://www.flickr.com/photos/46051934@N07/4229561657/

http://www.flickr.com/photos/46051934@N07/4229561973/

The white fondant takes 3 to 5 days to liquefy.

John Kuthe...

John Kuthe wrote:
> OK, Bryan finally shamed me into creating a Flickr account, and
> uploading a few photos I took of the making of my 2009 Chocolate
> Covered Cherries:

Wow, that's incredible! I don't even like the things, and you made them
look so tempting even to me.

Serene
--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

On Dec 30, 10:26*pm, Serene Vannoy > wrote:
> John Kuthe wrote:
> > OK, Bryan finally shamed me into creating a Flickr account, and
> > uploading a few photos I took of the making of my 2009 Chocolate
> > Covered Cherries:
>
> Wow, that's incredible! I don't even like the things, and you made them
> look so tempting even to me.

OHMYGOSH they're good.
>
> Serene

--Bryan

On Dec 30, 10:26*pm, Serene Vannoy > wrote:
> John Kuthe wrote:
> > OK, Bryan finally shamed me into creating a Flickr account, and
> > uploading a few photos I took of the making of my 2009 Chocolate
> > Covered Cherries:
>
> Wow, that's incredible! I don't even like the things, and you made them
> look so tempting even to me.
>
> Serene
> --
> "I tend to come down on the side of autonomy. Once people are grown up,
> I believe they have the right to go to hell in the handbasket of their
> choosing." -- Pat Kight, on alt.polyamory

Serene, let me tell you the story. I've always loved the idea of a
chocolate covered cherry, but every chocolate covered cherry I ever
ate had one major flaw: the think inside was only called a cherry
because at one time, it used to be! That's right, those Marachino
abominations! YUCK! :-( So I thought, "I can do better" and I do. I
buy fresh Bing cherries ($5.99/lb in Dec, cause I have to buy their
plane ticket from Chile!) then I pit them by hand and soak them in
Majic Juice (yes, liquor is involved!) overnight in the fridge. Then
the next day (pic 1) I drain them, make up a powdered sugar based
uncooked fondant, wrap each cherry in a small piece of fondant then
dip them in REAL dark chocolate. The fondant contains invert sugar and
invertase (an enzyme that acts on the invert sugar) and over a couple
of days the fondant liquefies (from the enzyme action). The last pic
shows a "raw" or nouveau Chocolate Covered Cherry where the fondant
hasn't yet liquefied sufficiently. But they are still delicious.

They are 7 days out right now, and just about perfect! One pic I
posted shows the Little Chocolate Platforms I make to help prevent
them from leaking (a problem I've chased for years.) If they don't
leak, they last a long long time, the cherry and surrounding liquidy
insides sealed in dark chocolate. YUMMMMMM! As Bryan says they are
amazingly delicious. One female friend of mine calls them
"orgasms"! ;-)

I created an instantiation of as close to my ideal of a Chocolate
Covered Cherry as I can imagine! Yes, they are that good.

John Kuthe...

In article
>,
John Kuthe > wrote:

> OK, Bryan finally shamed me into creating a Flickr account, and
> uploading a few photos I took of the making of my 2009 Chocolate
> Covered Cherries:
> The white fondant takes 3 to 5 days to liquefy.
>
> John Kuthe...


Nice. Been a long time since I putzed with those. Yours are beautiful,
John. Congratulations.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

> John > wrote:
>
>> ...the making of my 2009 Chocolate Covered Cherries:


That's a lot of cherries. 100 is a lot, but over two *thousand*?? I'm
impressed.

Bob

On Jan 1, 9:49*am, zxcvbob > wrote:
> > * John > *wrote:
>
> >> ...the making of my 2009 Chocolate Covered Cherries:
>
> That's a lot of cherries. *100 is a lot, but over two *thousand*?? *I'm
> impressed.
>
> Bob

:-)

It takes me the better part of a day to make 150-200 Chocolate Covered
Cherries. Over a thousand would take me a week or more! ;-)

John Kuthe...