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Cordial Cherry Mold

Display: Sweet Inventions
Culinary Technique: forming

Date: c. 1920

Location: Germany

Dimensions: 1.25" h x 18" w x 4.75" d

Making cordial cherries required many steps. After each step, the work in progress was chilled, and the excess chocolate carefully scraped away to allow for the next step. First, molten, tempered chocolate was poured into the mold to form the shell, which was then filled with a maraschino cherry dipped in fondant, and finally covered with a layer of tempered chocolate. The mold was tipped over to release the candies for packaging. Boxed cherries settled for a month while the invertase (acidic sugar) in the filling softened the fondant into a sweet syrup.