The name Cherry in chocolate has more associations with candy or cake. Let's break stereotypes and make jam! As for the taste, I can say - a great combination! If desired, the harmonious cherry-chocolate flavor can be set off with alcohol or vanilla added at the very end of cooking.
Unfortunately, cherry jam in chocolate is not stored for a long time, since it is cooked for only half an hour, no more. We cook it in small portions and store it for a maximum of a week in the refrigerator. But I assure you, it won't last that long, a couple of days, and it will disappear! Well, very tasty!

What is not unimportant is that even a novice culinary specialist will prepare it. I am sharing another new recipe for blanks.

Cherry jam in chocolate

You can use any chocolate of your choice, black or milk.
I took half a good quality milk chocolate bar. However, if you want a richer color and flavor, chocolate should be chosen with a high cocoa content,

I advise you to serve this cherry jam with green or fruit tea.

how to make cherry jam with chocolate

Ingredients:

• cherry - 400 g,
• sugar - 250 g
• chocolate - 50 g.

Cooking process:

Wash the cherries, dry them on a paper towel. I advise you to use a large, juicy cherry. It is sweeter and tastier and also very aromatic.

Remove pits from cherries with a pin or a special tool. Place the berries in a saucepan or jam bowl. The most important thing is to use a dish with a thick bottom so that the jam does not burn.

Cover the cherries with sugar and leave for half an hour at room temperature so that the berries give juice. If this is not done, but immediately put to cook on the fire, there is a possibility that the jam will begin to burn, and there is absolutely no need to add water to this recipe, otherwise the taste will deteriorate.

Cut the chocolate into small pieces.

Put the cherries with sugar over low heat and bring to a boil, cook, stirring often for 30 minutes. If possible, remove the emerging foam. Cook on low heat all the time - to avoid burning. And be sure to stir often.

After 30 minutes, the pitted cherry jam is ready.

Add chopped chocolate, stir and simmer for 1 minute. Allow the jam to cool completely, then transfer to a jar or bowl.

At first, the jam will be liquid, after cooling it will thicken.

Store in the refrigerator, no more than 1 week.

I hope you enjoy my step by step photo recipe.

Bon Appetit!

Best regards, Elena Gorodishenina.

1. Grind half of the chocolate into pieces and melt, the main thing is not to overheat it, otherwise there will be an unpleasant bitter smell and taste. Pour chocolate into silicone molds so that it covers all the walls and leave at room temperature until cooled, then send it to the refrigerator for 20 minutes.

2. Prepare syrup in advance: pour a quarter of a glass of water into a saucepan and put granulated sugar, send the mass to the fire and cook. In a cup, mix 2 tablespoons of cold water with starch. Pour the contents of the cup into a saucepan and cook for 3 minutes over low heat. Cool the resulting mass a little and pour in the cognac, then add the berries from the tincture. We leave for 1 hour.

3. We take out the molds from the refrigerator, put a berry in each and pour a little syrup, about ¾ of the mold (in which the cherry was pickled). We send the form to the refrigerator for 1 hour.

4. After the allotted time, we take out the molds. Melt the remaining chocolate, cool it a little and pour generously on top of the molds, send the mass to the refrigerator for 10 minutes. Then, with a sharp knife, cut off the rest of the chocolate to get even edges. We send the candies for another 15 minutes to the refrigerator, after which we squeeze the candies out of silicone molds and serve them to the table.

20.08.2015 21.12.2015

Cherries in chocolate are a dessert that absolutely all sweet tooths have tried and loved. The sweet and sour taste of cherries is set off by a sweet dark chocolate icing, while alcohol fills the mouth and tingles the tongue. "Cherry in Chocolate" sweets give an unforgettable experience, acting on all senses.

Such sweets are also useful due to various organic acids, macronutrients, trace elements and vitamins (A, C, B2, PP) contained in cherries. Chocolate promotes the production of endorphins - the "hormone of happiness", which gives positive emotions. Chocolate covered cherries can be a great gift for loved ones, friends or colleagues.

The history of chocolate sweetness

It is believed that the appearance of sweets is associated with Belgium, but they appeared in Germany in 1839. They were created by Stolwerk, who was a baker. He was the first to use molds in the form of various shapes to cast a chocolate bar.

In 1912, in Belgium, for the first time, they began to fill a chocolate base with a praline filling. This invention belongs to the manufacturer Jean Neuhaus. At first, the whole process was manual, but after a few years they came up with a mechanism that was supposed to fill the chocolate with filling. This made the workflow much easier.

Soon people liked such a delicacy, and confectioners began to come up with new fillings, and, as a result, new types of sweets began to appear. Including sweets "Cherry in chocolate".

Making candy at home

But you can cook these sweets at home with your own hands. There is far from one recipe for their preparation. They are distinguished by their complexity.

The simplest recipe includes the following ingredients:

• 15 grams of dried cherries;
• 1 tablespoon cocoa powder
• 50 ml of brandy;
• 150 grams of dark chocolate (not less than 55% cocoa).

Cherries must first be infused in cognac in a cold place for a day (at least). It should be saturated with cognac and become juicy. After that, the cognac must be poured into a glass, as it will be needed later.

Break the chocolate into small pieces and melt in a water bath. To do this, you need 2 containers (one is slightly larger than the second). Put a large container with water on the fire, and put the broken chocolate in a smaller one and place it on a large container. It is important to ensure that not a drop of water gets into the chocolate dish.

It is better to heat chocolate in small portions, as it tends to harden quickly. It is necessary to stir it constantly until the sweetness is completely melted and acquires a uniform consistency. You must try not to overheat in order to avoid the separation of cocoa butter. Refrigerate until the chocolate is still soft but can hold its shape.

With a teaspoon, put the chocolate in special forms for sweets (it is better to use silicone ones). Fill them only halfway and insert, pressing a little, into each of the forms, cherries.

Melt the remaining chocolate and pour it over the molds completely. Put in the refrigerator for half an hour. Remove the candies from the molds, grease the remaining cognac, let dry and pour in cocoa powder. The sweets are ready.

For the second recipe, you will have to stock up on the following ingredients:

• preparation for a chocolate cake;
• water - 1.25 cups;
• vegetable oil - 0.5 cups;
• chicken egg - 3 pcs.;
• cream - 1 glass;
• cocktail cherries - 50 pcs.;
• chocolate - 450 gr.

We dilute the blank for the cake with water. Beat eggs with butter and pour into the dough. Then we bake the cake until tender and let it cool. Grind it and add cream. We mix all this well. Then we roll up small balls, while placing a cherry in the middle of each of them.

Melt the chocolate in a water bath and dip each ball in it. Let's freeze. You can use absolutely any chocolate: white, black, milk. Only you need to heat the white carefully so that the color is preserved and the chocolate does not burn.

Recipe number 3 "Like shop"

You will need the following ingredients:

• 11 pcs. cherries;
• 50-60 grams of chocolate;
• 30 grams of cognac or other alcoholic beverage;
• 50 grams of plain water;
• 1 teaspoon cornstarch
• 2 tablespoons of sugar.

We peel the cherries and keep them in cognac for 24 hours. Chop half of the chocolate into small pieces and melt in a microwave or water bath. Gently and evenly spread the silicone candy mold with chocolate and refrigerate in the refrigerator for a quarter of an hour. We check for gaps.

Cook the syrup from a quarter glass of water and 2 tablespoons of sugar. Meanwhile, pour cold water (2 tablespoons) into a separate container and add starch to it. Mix all this well and pour it into the syrup, which is boiling. Boil for a few minutes and refrigerate. Then add the cognac that was just used for the cherries.

Put cherries in the molds and pour the syrup so that there is room to the brim. Put all this in the refrigerator for a day. During this time, the preparation of future sweets should be pulled together by the film. Then you can proceed directly to the clogging of the sweets. To do this, melt the remaining chocolate and pour on top. We put away for 15 minutes in a cold place.

Meanwhile, we take a knife and wipe it dry. Warm it slightly over the gas burner, carefully cut off the excess top of the molds with a warm knife. The knife must be constantly warm, so it needs to be warmed up periodically. After completing this procedure, cool the sweets again, take them out and pack them in foil or simply put them on a plate.

Such candies have a liquid filling and are almost indistinguishable from those bought in the store.

The cherries can be dipped in the chocolate several times to create a thick chocolate layer.

From alcoholic drinks, cognac, liqueur and amaretto are best combined with cherries in chocolate.

You can heat chocolate not only in a water bath, but also in an oven, microwave, or double boiler.

Cherries can be used frozen, dried, fresh and even whole berry jam. In order to simply dip the cherries in the chocolate, it is convenient to use skewers and toothpicks. Juice can be used instead of alcohol for children.

"Cherry in chocolate" sweets do not have a high calorie content and do not greatly affect the figure. On average, this is 340 kcal per 100 g of treats. They have an exquisite taste and just melt in your mouth. They will perfectly help to express the "strength" of the donor's feelings.

Today I have chocolate-covered cherry jam for you, the name itself sounds interesting and unusual. I think that not all housewives have heard of it, but in vain, as a result, it turns out to be very tasty. The recipe for chocolate-covered cherry jam was sent to me by a good hostess who loves to experiment with preparations for the winter. I advise you to try to close a couple of these jars.

Cherry jam with chocolate, rather a dessert, it is very tasty! It also tastes like Cherry in Chocolate. When boiled, the alcohol evaporates and only the delicate taste of cognac remains. Cognac, chocolate and cocoa for such a dessert must be of high quality. Who does not like the taste of alcohol or small children will eat jam, then it is better to dilute cocoa with hot water in the same amount.

The recipe for cherries in chocolate for the winter is not complicated and it is quite simple to prepare, despite the fact that it has such an unusual composition. I describe the whole process in as much detail as possible so that everyone can repeat everything correctly. But if you still have extra berries left and you do not know what else to make of them, I advise you to look so that in winter you can add them to various pastries, drinks and more.

Ingredients:

• Cherries with pits - 1 kg
• Sugar - 600 g
• Cocoa powder - 1 tablespoon
• Dark chocolate 70% and above - 100 g
• Cognac - 50 ml.
• "Confiture" or "zhelfix 1: 1" - 1 sachet 20 g

Step-by-step recipe for chocolate-covered cherry jam

To make pitted cherry jam with chocolate, first rinse the berries well and dry them on a tray covered with a paper towel. I also prepare jars and lids, they need to be sterilized in any convenient and usual way. I remove the seeds from the dried cherries and put the berries in a saucepan with a thick bottom.

I put the saucepan with cherries on a small fire to heat up. Stir gently with a wooden spatula or occasionally shake the pan gently so that the berries do not burn. I warm up the berries for about 10 minutes, during this time they will let the juice out. This recipe for cherry jam with chocolate and the "Confiture" gelling mixture, so I pour it into a saucepan and mix gently, while the cherry juice thickens noticeably and bring it to a boil.

You can take any other gelling component, for example, "Zhelfix 1: 1" and use it according to the instructions. If you use "Zhelfix 1: 1", then you need to mix it with two tablespoons of sugar from the total weight of sugar, then follow the recipe. You can cook the jam without such a mixture, but then you need to boil the berries with sugar or in sugar syrup for much longer, to the desired consistency.

As soon as the berries boil, I pour in the sugar. You can put more sugar, depending on the preferences and acidity of the berries. My cherries are not very sour, so 600 g of sugar was enough for me. If the berries are very sour, then 1 kg of sugar is needed for 1 kg of cherries. Next, stirring occasionally with a wooden spatula, bring the cherries with sugar to a boil over low heat and cook until the sugar is completely dissolved, about 8-10 minutes.

Since we have cherry jam with chocolate and cognac, I am preparing other ingredients. I break the chocolate into pieces, and put a tablespoon of cocoa in a cup, pour cognac into it and stir well so that there are no lumps.

While cooking cherries with sugar, I try to collect the foam. Then I add chocolate to the cherry and stir until it is completely dissolved and pour in the cocoa and brandy.

Stir the mixture, bring to a boil and cook over low heat, stirring occasionally, for another 5 minutes.

I immediately spread the finished chocolate-covered cherry jam in sterile jars to the very top and tighten with sterile lids. Then I turn it upside down until it cools completely at room temperature.

After that, I send the jars with a wonderful summer dessert to a cold place for storage. Unusual cherry and chocolate jam for the winter is ready. From this amount of ingredients, I got 2 jars of 460 ml and 480 ml of a delicious dessert and 200 ml of syrup, which did not wait for winter and was eaten with ice cream on the same day. Try it, it's delicious!

Cherries in chocolate cannot be with a stone in any way - this is nonsense! Therefore, all the bones must be removed first. use for this either a special machine, or your relatives - ask them to help, coaxing the future with delicious sweets! To do this, cut the cherries from below and very carefully remove the pit so that the twig does not fall off.

Put the prepared cherries in a large bowl and, pouring cognac, set aside for 1 hour. It is best if the cherries lie in one layer so that the cognac is evenly distributed.

For marzipan, grind the almonds into flour in a coffee grinder or food processor until finely crumbled.

Beat the protein into a stable foam (almost strong peaks!). To make sweets, use only half of the resulting mass, the rest for another dish, for example, meringue.

Pour the sugar into a thick-bottomed saucepan. Add 70 ml of drinking water, stir and bring the mixture to a boil over medium heat. Cook for 2-3 minutes.

Remove the saucepan from heat, cool slightly. Gently, without sprinkling the syrup on the walls of the dishes, beat with a whisk until the syrup is slightly cloudy.

Add the almonds and egg white to the saucepan and stir thoroughly with a silicone spatula up and down. Return to medium heat. Warm up for 2-3 minutes, remove from heat and cool slightly. You should get a plastic mass.

Sprinkle the table with powdered sugar and roll marzipan into small balls a little larger than the pit from the future chocolate-covered cherries. Fill the cherry with marzipan, replacing the pit with the almonds.

Place a sheet of baking paper on a large cutting board or dish. Draw 30 circles, 2–2.5 cm in diameter, 2 cm apart. Sprinkle a pinch of chocolate powder over each.

Melt half of the chocolate in a steam bath and cool slightly. Drip about 1/2 teaspoon onto each circle on top of the dusting powder. chocolate and immediately place the marzipan cherries, tail up, on top of the chocolate. Put the board (dish) in the refrigerator for 1 hour.

Gently pour the remaining melted chocolate over the chilled cherries. Strengthen the ponytails with chocolate and brush them with a culinary brush. Return the cherries to the refrigerator for an additional 1 hour.