Today we started the cherry cordials. After letting the cherries dry out overnight, we made fondant out of butter and powdered sugar, with a little cherry juice added. We had to cut the fondant into 60 little pieces, flatten them out and wrap around each cherry.
We let them sit in the refrigerator overnight until firm. We tempered some chocolate, which means heating, cooling then heating again. We then dipped them in chocolate and returned them to the fridge to sit for one week.
The fondant is supposed to turn into liquid around the cherry. Stay tuned for the final result and taste test report!