oh my gosh! These are decadent. I found that I can minimize leaving and "patch jobs" by putting the freshly dipped cherries onto a cookie sheet that I had put into the freezer for about half an hour.
I also found that it was easier to make these if the stems are removed at the very beginning of the process. That seems counter-intuitive, but here's what I did. After dusting your hands with powdered sugar, get the right amount of fondant and roll it into a ball. Then press it into a disk and put a cherry in the middle, and wrap it up as well as you can. Then, roll the whole thing as if you were rolling the fondant into a ball again. This will help get even coverage. When dipping time came, I just stuck a fondue fork into the top and dipped. In hindsight, I think a skewer would have worked better, but the fork was handy. Once they were all dipped, I went over them with the semi-cooled chocolate with a pastry brush and voila. Then it was back to the freezer for 15 minutes, turned them over and went back at it with the pastry brush.
Yes, these are a little time consuming. And yes, you have to wait a lot of time before you can even experience how wonderful they are, but for the love of all that is good in this world, they are so worth it!
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oh my gosh! These are decadent. I found that I can minimize leaving and "patch jobs" by...