Can I get in on this for a few comments?
I think I am progressing with my hand dipped cherry cordials but correct whatever sounds idiotic.
The hubs loves CCC.
Asked a friend about the process and he pointed me in the direction of Peter Greweling's CIA course book.
After a mixup with Amazon (bought the home version) and the Grands blatant disregard of my Christmas wish list I finally found the student copy at half price books (altho there was nothing half priced about it .
This dog was pretty tired of hunting when it was finished with the hunting and gathering and prepping.
Used pure cane sugar for the fondant and somewhere I had seen the tip to the beautiful red liquor that pours out when the chocolate is breeched is....some of the cherry cordial, added to the fondant along with the intervase (this would prove to be an accomplice in my undoing).
I had splurged on the liquor (glad it comes in a tiny bottle lol) and macerated a jar of organic cherries (stems on) for 3 weeks and was chomping at the bit to get started.
South Texas had day after day of humid (but cold brrr) weather.
One day dawned cold and dry so I thought to myself...."self..today is the day" and told everyone if they bothered me they had to clean up after me (another story ).
Cherry tinted fondant got the intervase added.....cherries drained and dried on paper towels....chocolate tempered and kept warm on my kitchen heating pad (great for rising bread...just FYI) and the assembly commenced.
Right away I noticed the fondant to be a bit tacky so kneaded in a bit of 10X.
Cherry, fondant, dry and dip....set on parchment (had learned my lesson last year so had made little chocolate dot bases to set the candy on ...no leakage for me!)
Made ALOT of candy.
There was sugar and chocolate and fondant and juice all over the kitchen (this is why the threat works so well, lol) but the cordials were so pretty with the stems still attached, (just like the pix on the internet) covered and stored in a cool dry place and marked the calender for 10 days.
Ten days later, with no one at home to witness the unveil I placed a few on a cutting board and got my trusty and very sharp fillet knife out.
Cut into 3...the chocolate shell was crisp with a beautiful SNAP.
OMG is that bloody pus pouring from my candy?
I was sick.
All I can figure out is the starch in the 10X had not been affected by the intervase, stayed white and thickish and defiantly not something those with weak stomachs (not me I was a labor and delivery nurse, lol) to be gifted.
The leftovers are still in the fridge if anyone is interested ..makes a great add in for french vanilla ice cream.
I drank the leftover cordial juice and cleaned the kitchen.
Can hardly wait until next year.