Desserts ALLERGIES: Tree Nuts
January 23, 2016
Beautiful maraschino cherries covered in tempured chocolate and sprinkled with macadamia nuts
4 oz. Chopped Chocolate 60%-70% Cocoa
24 Maraschino Cherries
½ cup Macadamia Nuts
Chop macadamia nuts in a food processor and set aside.
Chop chocolate into fine bits.
Set aside ⅓ of chocolate for seeding (see how to tempur chocolate here).
Melt ⅔ chopped chocolate over a double boiler until completely liquidized - should sting slightly when touched to lower lip.
Remove chocolate from heat and place on a cold towel or in an ice bath briefly to stop cooking process.
Place bowl of chocolate on a sturdy surface and slowly add remaining ⅓ chocolate while stirring (this is called seeding the chocolate).
Continue to seed your chocolate until the temperature is slightly lower than your body temperature (touch chocolate to lower lip, should feel slightly cool).
Dip cherries in chocolate and place on a baking sheet covered in parchment paper.
Quickly sprinkle macadamia nuts onto chocolate before it hardens.
By Jared at Cooking Divine
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