MOLD:

etapes_cerises_2010_019_200Mold CC I-120 or mold CC I-180.

INGREDIENTS:

• Cherries
White Fondant
• Cherry juice
Black chocolate , green chocolate and  red chocolate

PREPARATION :

1. chocolate mold cherry
2. Put green color on leafs  and red on cherry, refrigerate to fix
3. Mold the chocolate mold shell
4. Refrigerate for 2 minutes
5.Incorporate the cherries in each cavities
6. Put the fondant in a filing bag, to make easy the use of fondant
7. Add the cherry fondant up to 1/8 to the edge of the mold,dry for 10 minutes
8. Put the chocolate in the cavities to seal
9. Refrigerate for 10 minutes or up to when it is easy to take out the chocolate
10. It is recommended to wait 24 hours to have a chocolate similar to a Cherry Blossom, a good mix with fondant and cherry

THE CHEF SUGGEST:

To decrease the thickness of your fondant add ¼ cup cherry juice to 1 ½ cup of white fondant. 

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