Chocolate Covered Cherries

July 3, 2013

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I loved chocolate-covered cherries so much as a teenager that I had a secret pact with a friend; we sent them to each other every month. Today the candies strike me as cloyingly sweet, but the combination of chocolate and cherries continues to haunt me. This morning in the market I was loading my basket with armfuls of Bing cherries, and suddenly saw them in a whole new light. I had a quick taste memory of chocolate cherries – and then I wondered why I'd never tried making my own.

Everyone dips fresh strawberries into chocolate, but cherries are better in every way. The texture is so much more appealing, the flavors are more compatible, and they even come equipped with a convenient dipping handle. I suppose it's fear of pits that's kept chocolate-covered fresh cherries from becoming a summer standard.

Once you’ve tasted these, that might change. They’re wonderful. And easy. I can't think of a better way to celebrate the Fourth.

Chocolate Covered Cherries

¼ lb 70% dark chocolate (I used Scharffen Berger’s bittersweet bar)

a handful of Bing cherries, (I am sure you can use Rainiers, but I love the deep flavor of Bings)

Wash the cherries and carefully dry them, storing them in the freezer until you’re ready to dip.

Slowly melt the chocolate (in a metal or ovensafe dish), over simmering water, stirring lazily and  infrequently so you don't streak it. Once the chocolate has completely melted, give it a little time to relax and cool down.

When the chocolate is just comfortably warm, remove your cherries from the cold and dip them in, one by one. Place them on a baking sheet lined with parchment and transfer to the refrigerator until you're ready to indulge. 

Eat happily, being careful of the pits.

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