Sour cherry chocolates
Ingredients for 16-20 chocolates:
200-250 g of dark chocolate
Sour cherries remaining from a homemade liqueur production (the recipe soon) are best kept in an airtight container in the refrigerator, thoroughly sprinkled with sugar. Afterwards, they can then be used to make a variety of desserts, including the famous “Griotte” chocolates.
For the stuffing of the bonbons, place 80 grams of sour cherries (drained) in a saucepan, sprinkle with sugar and pour over the liqueur. Cook over medium heat, stirring occasionally. When the syrup thickens slightly, as if it was a fruit jam (about 10 minutes later), remove the pan from heat. Cool completely.
Melt about 50 grams of dark chocolate in a water-bath. Then temper it, adding 50 more grams of chocolate (chopped). Fill the cases of chocolate silicone moulds half way up with chocolate (I used a pop-cake mould). With an oval-shaped handle of a knife, stir and spread the chocolate up to the edge of the moulds. Repeat several times until the chocolate cools. You should get mini chocolate cups. Another alternative is to use small balloons. You will need to inflate them slightly, grease their oval base and dip them into the chocolate (already spread in the mold). Gently press down. When the chocolate hardens, burst the balloons and remove them.
Spoon a sour cherry and some syrup in each of the cups. Melt further 50 grams of chocolate (with the rest of the first round) and temper with a few pieces of chocolate. Lay about a ½ tsp chocolate into a thin circle, a little narrower than the base of the chocolate cup (I used silicone moulds for mini tarts). Chill in the refrigerator. About 10-15 minutes later, seal each chocolate cup with these thin rounds. Melt some more chocolate and weld the plates to the cups, making a full tour with the spoon. Smooth carefully.
Let the sour cherry chocolates cool completely at room temperature. Then remove the moulds and enjoy.