Bonbon with Cherries
40 maraschino cherries, drained (240 g)
1 teacup sugar (160 g)
4 tablespoons brandy
500 g Garoto Dark Chocolate, chopped
1. Filling: combine cherries, sugar, and ½ teacup water in a medium sized saucepan. Cook over low heat and let simmer until a thin syrup forms (about 10 minutes). Remove from heat and add brandy. Let cool down.
2. *Melt and temper dark chocolate and *make bonbons. Place a cherry in each mold cavity and fill with some syrup. Leave some space to reach the edge so that chocolate to make bonbon bottom does not mingles with syrup. Spread chocolate over mold and use a spatula to scrape the excess off. Refrigerate again until dull, thus indicating that bonbons can be removed from molds.