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Aug 12, 2011 08:28 PM

How to make brandied cherry cordial bon bons?

I've seen lots of recipes that call for painting chocolate to cover the filling of a bon bon, but what do you do if the center is liquidy like with a cordial or drippy caramel? Make a separate "bottom" and paint it on? I'd love some advice. Since liqueur won't freeze, that's not an answer for the cordial.
I've seen fondant that can melt after many months but I'm hoping for a quick fix.


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  1. The usual method is to use fondant and invertase, which liquifies the fondant over time. I think it should be a matter of weeks rather than months, and you should be able to speed the reaction by adding more invertase.

    Not sure what you mean by painted on chocolate. Usually you have either a mold that is used to form a shell, filled, then the bottom is added, or you have a solid(ish) piece you can dip in chocolate. Filled molds need to have a fairly solid filling so that the liquid chocolate used to form the bottoms and seal the mold doesn't sink into the filling. If it is ganache, it can be somewhat soft, and is left to dry and 'crust' for a day or so before bottoming. I've heard of people spraying cocoa butter onto runnier fillings to form a more solid layer.

    You might want to look for hollow truffle shells. These have a fairly narrow opening, so you wouldn't be able to fit a whole cherry in, but there could be some small chunks. The shell is capped with a dab of chocolate to seal and then dipped in more chocolate to finish.

    1. They're extremely simple to make. Babette feasts refers to invertase, which is not familiar to me, and whatever it is it really isn't necessary. You make a simple fondant with sugar, water and corn syrup, knead it until it is smooth. Wrap a piece of fondant around bottled maraschino cherries, refrigerate until firm, then dip in chocolate. The fondant liquifies within a day or two inside the chocolate to create the familiar cherry-filled chocolate cordial. Here are a couple of links, each one makes the fondant differently:,1713,1...

      3 Replies
      1. re: janniecooks

        And that would be cherries with stems, for dipping ease.

        1. re: bushwickgirl

          Actually, stems could be left on but I prefer no stems to get a complete seal around the cherry. A dipping fork is the traditional tool for dipping ease - like a wire loop on the end of a handle for cradling the item to be covered, but one can use whatever utensil works best. doing this will give the traditional cherry bonbons one finds in chocolate assortments. of course the stem could be left on for appearance' sake but is really not necessary for dipping.

          1. re: janniecooks

            Yes you are correct; I was more referring to appearance than necessity. I have seen cordial cherries done in specialty candy shops, stems intact, and hung to dry in special frames where the stem tip is held in place, no flat bottom. Mostly the cherries are stemmed for the commercial market.

            You can get a good seal by dipping the smallest amount of stem into the chocolate as well.

            I use a fork, works just fine, in lieu of a 2- or 3-prong dipping fork or the spiral tool. The spiral tool seems like it's the tool of choice; I often see that spiral mark in the chocolate on the top on a good cherry cordial.

      2. I used to make mine by using a chocolate covered cherry mold and paint a shell in the mold. For the filling you could make the fondant, which is good. Since I was a chocolate maniac, I would soak cherries in liquor, like Kirsh. For the gooey part, I have also made a ganache and added a little liquor to the ganache as well and chill. I would put the cherry in the mold, in the little shell I painted in there, add a tiny bit of ganache and then top it off with more melted chocolate to seal the candy.

        Good thing about making the ganache truffles is that if you don't have candy molds you can just enclose the cherry in the ganache you can hand dip the truffle in the melted chocolate.

        2 Replies
        1. re: Matahari22

          I love the ganache idea. I ended up making chocolate shells and filling them with a cherry I'd soaked for 6 weeks in brandy / sugar. They were incredible the first day. The next day they looked pretty sad.

          I have some brandied cherries left and i think I will try the fondant approach. So yummy though. Thanks for the info.

          1. re: gourmandadventurer

            You're welcome. I wonder why they didn't hold up well, though.