Cherry Cordials, dipped

These tiny little confections are really quite delicious, and you could fill them with other kinds of liquor other then Brandy. The only thing to really know about this confection is that it takes patience to roll or dip the cherries in the melted fondant.

Formula: pg. 

Yield: 125 pieces

100%            Fondant (purchased),                                                  1000 g

                   Brandy, for thinning                                                    as needed

<1%              Invertase                                                                   1/2 t

                   Brandied cherries with/without stem                           125 cherries

                   Dark chocolate, tempered                                           as needed

MOP:

Heat the fondant over a water bath to 70°C/160°F. Thin the melted fondant with brandy until the fondant is thin enough for a cherry to be dipped into. Add the invertase, mixing thoroughly.

Hold the cherries by the stems, or if using stemless cherries I found that it was easy to put gloves on my hands and dip the cherries by hand, and dip into the hot fondant. Place the dipped cherry on a silpat, and let set until the fondant sets a little harder. If the fondant doesn't cover the cherry completely you can roll it by hand, which also heats the fondant up again bringing it to a clay like consistency.

Let the fondant set completely.

Dip the cherries in tempered chocolate by the stems, or if stemless with a dipping fork. Let set up on a silpat. Cherries can be stored at room temperature for 7-12 days. The longer the invertase sits, the more liquefied the fondant will become inside the dipped cherries. Ideally do not eat for a day or two.