I LOVE cherry cordials! No, I did not know how the juice was made. You are a very excellent teacher! Thank you! I don't know if I will attempt this, but I enjoyed watching your video.
That was CRAZY! Who would have known how the liquid centers got there and how it got there! Magic (almost) I know first hand that these were deliciuos...Thanks Britt!
I love cherry cordials. They were my dad's favourite too! Thanks for sharing the scoop on how they are made. Definitely had no clue about the invertase process! Kinda fascinating. ❤
This was so well done. Thank you for this video. I was going to only follow my chocolate textbook on this but now there's this wonderful video to follow too! 🎉
@@BrittneeKay sure! From chocolates & confections (chef Peter greweling) shell molded, hand dipped, and starch molded techniques. Shelled: Fondant made the same way with the addition of brandy for thinning if necessary. Other than the brandy it was the same ingredients and way you demonstrated! Hand dipped: Same except he says to dust the parchment paper with powdered sugar to keep from sticking. Also he pre-made his chocolate discs with no 8 round tip. Dipped cherry in fondant then places on each disc. Last the starch method: Create mold in starch. Fill with fondant. Place cherry. Fill rest of way with fondant. Allow to set 30 mins. Brush off excess starch, place on pre made discs, dip in chocolate. 😄
@@BrittneeKay this is the recipe: 1/2 cup powdered sugar, 6 tsp of the Maraschino Cherries liquid (from the jar) and cherries cut in half. It easily makes 24 bonbons ! Easy to make but probably not as good as yours ♥️
I have another video on the decoration for it, check out my playlist on bonbon decorations on my channel and you'll see it! It is probably also linked in this description here as well. You can make any of the designs also using dark chocolate if you prefer that!
Hi Britney it was nice to find your channel i like your way to explain every thing i have learned to much from you thank you ❤❤. I wonder if is there any alternatives for the invertase ? It's not available in my country
Thank you so much!! I'm glad you're here! You can instead use alcohol, you will want to use Kirschwasser in the fondant I believe. But I haven't tested this so I can't be sure. If you try it, look up a tried and tested recipe online first!
Many many thanks for this video, I've been scratching my head to make this kind of chocolate (where I live it's sold under the brand Mon Chéri) for my mom who loves them, and now I can! Only need to find where to buy invertase!
Aww yay! So glad! Hopefully you can find invertase, if not you can use cherry liquor which will also convert the sugar to syrup, you’ll maybe need to do a tiny bit more research if so! 🩷❤️
GREAT video - loved the heavy ex[plainer on fondant composition. Couple questions: 1) Why was the sugar boiled to 105^C before adding the glucose? I always just waited until the sugar fully dissolved. Is it to prevent the temp falling below boiling when it's added? 2) Do you know how alcohol would affect the filling (would you add it into the mixed before beating it? Mix it in after? Would you cook the sugar further if the filling were ~ 30% Kirsch?). I love booze filled chocolates, and the cherries have long been a favorite
To be honest I'm not totally sure, it is just the process that I was taught (when adding the glucose). :) As for the kirsch, I have never made it that way so also can't be of help. I know there are a couple other videos out there on YT that use alcohol rather than the invertase, maybe you can find answers there! Sorry I can't be of more help! : )
I really love your channel, I can gain a lot of knowledge about making chocolate from you. This is the first time I heard "invertase" and learnt how to use it. Thank you very much ~
Hey Britnee I want to do this recipe for Christmas but I want to dip without the stem. Do I use the same ingredients and temp or should I allow it to boil a bit longer to get a firmer fondant. I think I'll need to roll the cherry into the fondant to make it more like a truffle inorder to enrobe, right?
Yes, the recipe in the download is for molded cherries and you're right is a bit too liquid for the dipped cherries so you will adjust it! You can adjust it in two ways...use less water in the recipe combined with cooking it to a higher temperature. All of what I know is included in the downloadable recipe, so read over that thoroughly and it should help you out! I haven't bothered to formulate the dipped ones because I prefer the molded ones :) The recipe will cover 48 cherries!
Thanks! I stored mine in my wine cooler that is kept at about 57º F. You can store at room temperature as long as your room is around 70º F or lower. You can store in the fridge but the fondant will liquify slower the colder they're stored. Hope that helps!! :)
made my 1st batch of Cherry Cordials and I must say they came out very nice , 1st batch I use the maraschino cherries and the 2nd I used fresh cherries that was soaked in bourbon that my brother-in-law gave me, but the left over chocolate that I used was ok till I added new as a seed and major problems releasing from the mold and had to freeze the molds for a couple of hours to get them to release, I had ask Brittnee about that before in another post, don't mix left over already tempered chocolate with untempered
Oh that's great that your cordials came out nice! But I'm sorry you had problems with the second batch with the leftover chocolate. Can I ask, did you retemper that chocolate before use? You should be able to use chocolate over and over again...as long as you temper it again properly!@@terryraines9952
Ohh no! Try doing some research on substitutes, I think you can use cherry liquor instead and it'll work as well...but I am not fully sure, it might take longer to break down the sugars! :)
Is the brand "Louis Francois" sold in your country? Since you're European you might give a try ordering from France or similar. I have found that it's sold under the name "fralase" by this brand, the downside is it's only sold in 2kg which is quite a lot. Some stores do repack and sell in smaller quantities but I haven't found yet for this product.
Oh that's helpful! Yeah, really you should be able to find it anywhere, it's a pretty common confectionary ingredient! @louizafairclough3961@@deadlypoisonedrose
@brittnee kay hi , I like your videos , have tried learning chocolate tempering from your videos , tried microwaves method, heated till 48 c then cooled till 27.5 with help of in fridge out fridge mixing , then at 32 set it on a parchment paper and on knife test but it just set a little bit and instantly stuck on my fingers , can u please help where I am going wrong ?
Hmm it really is always hard to know unless I am there with you. First of all, what kind and brand of chocolate are you using? And what is your room temperature and humidity level?
To start, your room temperature and humidity are too high. Your room temperature really needs to be around 21ºC for your chocolate to properly set. It could be that you tempered your chocolate correctly but it is just too warm to harden all the way. Humidity will mostly affect the final appearance of the tempered chocolate. It should still temper but may be dull or cause streaks. It sounds like you did the tempering method correct, but your surroundings are not helping you. If you cannot cool down your room, try placing the final tempered chocolate in the fridge to see if it sets up and has a nice snap. @@sakshisaxena6610
I put it in fridge then too its sticking to my fingers, melting as soon as I m picking it, also my truffles are too soft to roll , m unable to roll them . What should I do to make truffles and properly set chocolate
Start with cooling down your working area, it is extremely important! And then just practice. Test out different methods. I find that the seeding method is my favorite, I would master that first if I were you. : )@@sakshisaxena6610
Oh awesome! My recipe is all in ounces and that is an easy conversion to do with a simple Google search and you'll be totally fine! Click the link in the description to download the recipe! : )
@@BrittneeKay thank you. I have a scale with ounces so its all good. Just having trouble sourcing invertase in the UK. Is there a substitute or recipe for it at all? I assume its essential to break down the fondant. :)
@@evelynday4141 Oh perfect!! : ) You actually can replace the invertase by instead using a cherry liquor as the flavor in place of the cherry juice and the alcohol will kinda do the same thing as the invertase. The problem is I havne't tried it myself so I can't give you exact measurements. If you want to do a search on UA-cam and get an idea of how much liquor people use instead of the invertase! 🍒
3 tips: 1-I use a round, rubber bristle pastry brush to paint a chocolate foot on the parchment paper to sit the dipped cordials on to avoid the very large finished foot. 2- i put a few teaspoons of the fondant with the invertase in a zip lock bag so i can monitor the liquification without cutting open any of the candy. 3- make the fondant thick enough to roll into a ball. Combined with tip 1, it really makes an attractive, rustic and much more round finished product.
Nice tips; my main focus here was the molded bonbons and the dipped ones were an afterthought. My recipe is formulated for piping, but I figured I'd show the other option as well, that's why they aren't the cutest 😄
Cherry cordials are easily my least favorite bon bon, but it’s still good to know how to make them. I figured there had to be some chemistry involved, but actual enzymes? Cool.
I know not everyone likes cherry cordials...how about you, do you like them? Did you know how the juice was made before this video? 🍒
They have always been my favorite and now I can't wait to try them! Love your videos! Thanks🥰
@@LindaSweis 🥰
I LOVE cherry cordials! No, I did not know how the juice was made. You are a very excellent teacher! Thank you! I don't know if I will attempt this, but I enjoyed watching your video.
@ aw thank you so much!! ☺️☺️☺️
Thank you *so* much for making this video! I couldn't find the details of these techniques anywhere until this presentation!
Oh awesome, so glad you found me! 😃
You explain so well that I want to jump up and try immediately. Thank you.
Wow that is such a huge compliment, thank you! 🥰🥹
That was CRAZY! Who would have known how the liquid centers got there and how it got there! Magic (almost) I know first hand that these were deliciuos...Thanks Britt!
So glad you liked them!!
Perfect workmanship, as always ❤!
In my country, we have Mon Chéri cerise chocolates. They are absolutely deliciiys, not sugary ,just tasty 🥰
Thanks so much! Oh that sounds delicious!
What a great video! I have ordered everything needed to make them. Cannot wait to try these tasty little darlings. Thank you.
Yay how fun! Let me know how it goes!!
I love cherry cordials. They were my dad's favourite too! Thanks for sharing the scoop on how they are made. Definitely had no clue about the invertase process! Kinda fascinating. ❤
Aww cute about your dad! My dad loves them as well! Happy to share, thanks for watching!
Your are so perfect in your videos. I really appreciate the way you go Indepth in explaining the procedure.
Aww that makes me so happy to hear. Thank you so much! 💓💓
These look so yummy! We love cherry cordials 😊😊 my son liked the dipped ones and thought they looked like chocolate bells 😆
hehe they do! They still aren't my favorite but making them gave me some appreciation for them! :P
You are a Rockstar 👩🎤! Thank you so much for doing this video! 🥰 I going to save this video until I get it right.
Thank you so much! You’re welcome! You’ve got it, they were surprisingly easy to do!!
@@BrittneeKay I'll let you know how they turn out.🥰
Thanks!
Aww thank you!! 🩷
Fantastic video. Thanks so much for sharing.
Glad you enjoyed it! 😃
This was so well done. Thank you for this video. I was going to only follow my chocolate textbook on this but now there's this wonderful video to follow too! 🎉
Aww thank you so much!! Curious to know if the way I did it is the same as your textbook!? :D
@@BrittneeKay sure! From chocolates & confections (chef Peter greweling) shell molded, hand dipped, and starch molded techniques.
Shelled:
Fondant made the same way with the addition of brandy for thinning if necessary. Other than the brandy it was the same ingredients and way you demonstrated!
Hand dipped:
Same except he says to dust the parchment paper with powdered sugar to keep from sticking.
Also he pre-made his chocolate discs with no 8 round tip. Dipped cherry in fondant then places on each disc.
Last the starch method:
Create mold in starch. Fill with fondant. Place cherry. Fill rest of way with fondant. Allow to set 30 mins. Brush off excess starch, place on pre made discs, dip in chocolate.
😄
@@Moonbutnosun Ohhh very interesting! Thanks for the reply!
Miam...as always...have an amazing week-end...thank you so much
☺️
@@BrittneeKay 🙂
Miam as always, have an amazing weekend...thank you so much...
Thank you, you too!
Wow…you impress me so much! They look so good. I didn’t know how to make them except for the easy ones with sugar icing 😂 This a good recipe ☺️
As always, you're so sweet, thank you!! 💖 Ohh I am curious to know more about the method you already know! What is the process?
@@BrittneeKay this is the recipe: 1/2 cup powdered sugar, 6 tsp of the Maraschino Cherries liquid (from the jar) and cherries cut in half. It easily makes 24 bonbons ! Easy to make but probably not as good as yours ♥️
@@beuba5938 Ohh nice! I think I saw a recipe similar to that in my research!
excellent but I like the cherrys with black chocolat, how did you make the piknk shell?
I have another video on the decoration for it, check out my playlist on bonbon decorations on my channel and you'll see it! It is probably also linked in this description here as well. You can make any of the designs also using dark chocolate if you prefer that!
Perfect! 😃🍒
🥰🥰🥰
So pretty! ☝🏽
Thank you!!
Hi Britney it was nice to find your channel i like your way to explain every thing i have learned to much from you thank you ❤❤. I wonder if is there any alternatives for the invertase ? It's not available in my country
Thank you so much!! I'm glad you're here! You can instead use alcohol, you will want to use Kirschwasser in the fondant I believe. But I haven't tested this so I can't be sure. If you try it, look up a tried and tested recipe online first!
Many many thanks for this video, I've been scratching my head to make this kind of chocolate (where I live it's sold under the brand Mon Chéri) for my mom who loves them, and now I can! Only need to find where to buy invertase!
Aww yay! So glad! Hopefully you can find invertase, if not you can use cherry liquor which will also convert the sugar to syrup, you’ll maybe need to do a tiny bit more research if so! 🩷❤️
Beautiful
Thank you! 🙂
GREAT video - loved the heavy ex[plainer on fondant composition. Couple questions: 1) Why was the sugar boiled to 105^C before adding the glucose? I always just waited until the sugar fully dissolved. Is it to prevent the temp falling below boiling when it's added? 2) Do you know how alcohol would affect the filling (would you add it into the mixed before beating it? Mix it in after? Would you cook the sugar further if the filling were ~ 30% Kirsch?). I love booze filled chocolates, and the cherries have long been a favorite
To be honest I'm not totally sure, it is just the process that I was taught (when adding the glucose). :) As for the kirsch, I have never made it that way so also can't be of help. I know there are a couple other videos out there on YT that use alcohol rather than the invertase, maybe you can find answers there! Sorry I can't be of more help! : )
Hey Britney. How do I make orange flavoured chocolate. We love it here in Europe.
I can make a video on this! Are you looking for an orange filling to to flavor the chocolate itself like in a bar?
I really love your channel, I can gain a lot of knowledge about making chocolate from you.
This is the first time I heard "invertase" and learnt how to use it.
Thank you very much ~
Thank you so much! I’m glad you’re here!! 😃🤩
another great video and learning experience from you, did you use tempered milk chocolate for the coverer cherries?
Thank you so much! Yep tempered milk chocolate for both! 🙃
Hey Britnee
I want to do this recipe for Christmas but I want to dip without the stem. Do I use the same ingredients and temp or should I allow it to boil a bit longer to get a firmer fondant. I think I'll need to roll the cherry into the fondant to make it more like a truffle inorder to enrobe, right?
Also, about how many cherries was this recipe enough for?
Yes, the recipe in the download is for molded cherries and you're right is a bit too liquid for the dipped cherries so you will adjust it! You can adjust it in two ways...use less water in the recipe combined with cooking it to a higher temperature. All of what I know is included in the downloadable recipe, so read over that thoroughly and it should help you out! I haven't bothered to formulate the dipped ones because I prefer the molded ones :) The recipe will cover 48 cherries!
Can you upload an airbrushing 101 video for decorating bon bon molds? I keep running into issues whenever I try to airbrush my molds 😩
Yes! I will do airbrush coming soon! Just need some time to film it because it’s a bit more involved! But it’s coming!
Awesome!!! Can’t wait to watch it!
Great tutorial!! So cool how it turns to liquid. How did you store the bonbons while waiting for the liquid to happen?
Thanks! I stored mine in my wine cooler that is kept at about 57º F. You can store at room temperature as long as your room is around 70º F or lower. You can store in the fridge but the fondant will liquify slower the colder they're stored. Hope that helps!! :)
@@BrittneeKay yes helps a lot!
good day, watching your video on cherry cordials and gonna try making that, but have you ever made your own caster sugar and glucose
Nice! Can’t wait to hear how they turn out! No I haven’t tried that! I’m not sure how you would go about making caster sugar??
made my 1st batch of Cherry Cordials and I must say they came out very nice , 1st batch I use the maraschino cherries and the 2nd I used fresh cherries that was soaked in bourbon that my brother-in-law gave me, but the left over chocolate that I used was ok till I added new as a seed and major problems releasing from the mold and had to freeze the molds for a couple of hours to get them to release, I had ask Brittnee about that before in another post, don't mix left over already tempered chocolate with untempered
Oh that's great that your cordials came out nice! But I'm sorry you had problems with the second batch with the leftover chocolate. Can I ask, did you retemper that chocolate before use? You should be able to use chocolate over and over again...as long as you temper it again properly!@@terryraines9952
Are invertase and invert sugar the same thing?
Nope! Invert sugar is thick and is very similar to honey! Invertase is an enzyme and very thin 🙂
Hi, great video. I live in southern Spain and I have tried all over the internet to get invertase and cant get it anywhere. 😢
Ohh no! Try doing some research on substitutes, I think you can use cherry liquor instead and it'll work as well...but I am not fully sure, it might take longer to break down the sugars! :)
Is the brand "Louis Francois" sold in your country? Since you're European you might give a try ordering from France or similar. I have found that it's sold under the name "fralase" by this brand, the downside is it's only sold in 2kg which is quite a lot. Some stores do repack and sell in smaller quantities but I haven't found yet for this product.
Oh that's helpful! Yeah, really you should be able to find it anywhere, it's a pretty common confectionary ingredient! @louizafairclough3961@@deadlypoisonedrose
Incredible 🤩 Could Kirsch cherrie liqueur be added? Love your videos.
Yes it can! You can actually use that to flavor the fondant rather than the cherry juice!
@brittnee kay hi , I like your videos , have tried learning chocolate tempering from your videos , tried microwaves method, heated till 48 c then cooled till 27.5 with help of in fridge out fridge mixing , then at 32 set it on a parchment paper and on knife test but it just set a little bit and instantly stuck on my fingers , can u please help where I am going wrong ?
Hmm it really is always hard to know unless I am there with you. First of all, what kind and brand of chocolate are you using? And what is your room temperature and humidity level?
Van houton couverture dark chocolate, room temperature 32 degree humidity 75%
To start, your room temperature and humidity are too high. Your room temperature really needs to be around 21ºC for your chocolate to properly set. It could be that you tempered your chocolate correctly but it is just too warm to harden all the way. Humidity will mostly affect the final appearance of the tempered chocolate. It should still temper but may be dull or cause streaks. It sounds like you did the tempering method correct, but your surroundings are not helping you.
If you cannot cool down your room, try placing the final tempered chocolate in the fridge to see if it sets up and has a nice snap.
@@sakshisaxena6610
I put it in fridge then too its sticking to my fingers, melting as soon as I m picking it, also my truffles are too soft to roll , m unable to roll them . What should I do to make truffles and properly set chocolate
Start with cooling down your working area, it is extremely important! And then just practice. Test out different methods. I find that the seeding method is my favorite, I would master that first if I were you. : )@@sakshisaxena6610
جدا رائع
Thank you!
THANK YOU GIRL THEY ARE DELI I TRIED IT WITH RASPBERRY AND BLACKBERRY IN SYRUP THE SAME DELI
Ohhhhh yum!!!!
Amo seus vídeos, estou aprendendo muito com você. Brittnee, qual é o nome desse livro que vc mostrou por gentileza? Abraços!11
Thank you!! 🫶 Hmmm I don’t recall mentioning a book in this video? Can you tell me what I was talking about?
looks just what I'm after but I am not familiar with cups - how can I convert to grams and ml please?
Oh awesome! My recipe is all in ounces and that is an easy conversion to do with a simple Google search and you'll be totally fine! Click the link in the description to download the recipe! : )
@@BrittneeKay thank you. I have a scale with ounces so its all good. Just having trouble sourcing invertase in the UK. Is there a substitute or recipe for it at all? I assume its essential to break down the fondant. :)
@@evelynday4141 Oh perfect!! : ) You actually can replace the invertase by instead using a cherry liquor as the flavor in place of the cherry juice and the alcohol will kinda do the same thing as the invertase. The problem is I havne't tried it myself so I can't give you exact measurements. If you want to do a search on UA-cam and get an idea of how much liquor people use instead of the invertase! 🍒
Thank you. I’ll take a look. 😊
@@evelynday4141 Great! Good luck :D Let me know how they turn out for ya!
Yummy 😋
😋
3 tips:
1-I use a round, rubber bristle pastry brush to paint a chocolate foot on the parchment paper to sit the dipped cordials on to avoid the very large finished foot.
2- i put a few teaspoons of the fondant with the invertase in a zip lock bag so i can monitor the liquification without cutting open any of the candy.
3- make the fondant thick enough to roll into a ball. Combined with tip 1, it really makes an attractive, rustic and much more round finished product.
Nice tips; my main focus here was the molded bonbons and the dipped ones were an afterthought. My recipe is formulated for piping, but I figured I'd show the other option as well, that's why they aren't the cutest 😄
Awesome videos…the most difficult part is dealing with the Imperial System
Thanks! Google makes it easy to convert 😉
🤩
😄
Cherry cordials are easily my least favorite bon bon, but it’s still good to know how to make them. I figured there had to be some chemistry involved, but actual enzymes? Cool.
Same! I don’t love them but have a newfound appreciation after learning how to make them!
You deserve every sweet word
Ingredients?
Check the link in the description to download the recipe!
DELICIOUS
Thank you!!
I love you madam I like your recipe's
Thank you so much