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ISO: Chocolate covered cherries: dissolving?

Misc.
So, you include the cherry juice, and by letting the cherries sit, the juice dissolves the fondant, right?

Hmmm... I wonder what sort of reagent is in the juice that causes it to do this. I shall have to experiment more.

Meanwhile, does the temperature during the resting phase matter? I live in Australia, and it's the height of summer here. We're talking 36-44 C temps (100-120 F). (Paraffin wax in the chocolate helps to keep it from melting, but still, it's safer to keep the chocolates in the fridge.)

You mentioned room temps for your cherries. We don't have 'room temps' here. I wonder if temperature is a factor.

Ever made cherries in your Texan summer? Any difference from winter?

Hmmm... I wonder if the cherry juice is the secret to those smooth fondant centres or if it's the sitting around that does it.

Anyhow, thanks and I'll try your recipe, see how it turns out.

_______
Heidi
MsgID: 0053718
Shared by: Heidi, Perth W.Australia
In reply to: Recipe(tried): CC Cherries
Board: Cooking Club at Recipelink.com
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