Chocolate Cherry BonBons
Makes 5 dozen
Commercial cherry cordials are made through a complicated process that includes enzymes that create the liquid cherry center. These candies have a firm center and sweet cherry flavor.
In a bowl, use 2 knives or a pastry blender to combine confectioners' sugar and almond paste. Work in chopped cherries until ingredients are evenly distributed. Add cherry liquid if paste seems too stiff.
On a board floured with confectioners' sugar, roll cherryalmond mixture into a rectangle ¾ inch thick. Cut the rectangle diagonally in each direction to make small diamonds.
Dip centers into dark or light chocolate fondue and place on a waxed paper or parchment-lined baking sheet to set. Keep cool until ready to serve or package.
Versatile Almond Paste
Almond paste is made of ground almonds mixed with a hint — no more than 35 percent — of sugar, processed to a super-fine, soft consistency. The delicate almond flavor can be showcased by enrobing almond paste in chocolate, or it can form the basis for a variety of candy centers. However, pure almond paste is very soft. To make it workable for most cooks — particularly when dipping it in melted chocolate — it must be stiffened with the addition of confectioners' sugar. Try making candy centers with almond paste and finely chopped dried fruits like apricots.
