Maraschino cherry and almond truffles recipe
 Chocolate truffles with the wow factor! A perfect Christmas gift? You will need a digital thermometer as the temperatures need to be very precise in this chocolatier’s recipe. 24 maraschino cherries in syrup, strained and syrup reserved350g/12oz almond paste or marzipan500g/1lb 2oz dark chocolate, 250g/9oz broken into pieces, 250g/9oz very finely choppededible gold leaf or gold sparkle powder, to decorate 24 maraschino cherries in syrup, strained and syrup reserved 350g/12oz almond paste or marzipan 500g/1lb 2oz dark chocolate, 250g/9oz broken into pieces, 250g/9oz very finely chopped edible gold leaf or gold sparkle powder, to decorate 40g/1½oz golden syrup50g/1¾oz syrup from the cherries (see above)2 tsp lemon juice200g/7oz dark chocolate, broken into pieces 40g/1½oz golden syrup 50g/1¾oz syrup from the cherries (see above) 2 tsp lemon juice 200g/7oz dark chocolate, broken into pieces Method To make the cherry ganache, bring 50ml/2fl oz water, the golden syrup, cherry syrup and the lemon juice to a simmer in a saucepan. Place the chocolate in a bowl, pour the syrup over and whisk well until very smooth and glossy. Leave to cool. Line a tray with baking paper.Decant the ganache to a piping bag and pipe some into the centre of each cherry to fill the hole where the cherry stone had been. Place the cherries on the prepared tray and leave to set in the fridge for an hour.To coat the cherries, divide the almond paste into 24 pieces, flatten each piece and wrap it around each cherry making sure that there are no cracks. The cherry should be fully coated. Leave the cherries to dry overnight uncovered at room temperature.Melt the broken pieces of chocolate in a bowl over a pan of gently simmering water until it reaches 55C (make sure the water doesn't touch the bowl. Remove from the heat and add the finely chopped chocolate. Mix until smooth and glossy. Check that the chocolate is less than 30C, then dip each cherry into the chocolate using a chocolate dipping fork, (or alternatively a normal kitchen fork) and tap off the excess. Place on kitchen paper to set which should take only a couple of minutes.Decorate each cherry with a piece of gold leaf or edible gold sparkle powder.Eat the chocolate cherries within one month of making and store at cool room temperature. Keep away from direct heat and strong odours. To make the cherry ganache, bring 50ml/2fl oz water, the golden syrup, cherry syrup and the lemon juice to a simmer in a saucepan. To make the cherry ganache, bring 50ml/2fl oz water, the golden syrup, cherry syrup and the lemon juice to a simmer in a saucepan. Place the chocolate in a bowl, pour the syrup over and whisk well until very smooth and glossy. Leave to cool. Line a tray with baking paper. Place the chocolate in a bowl, pour the syrup over and whisk well until very smooth and glossy. Leave to cool. Line a tray with baking paper. Decant the ganache to a piping bag and pipe some into the centre of each cherry to fill the hole where the cherry stone had been. Place the cherries on the prepared tray and leave to set in the fridge for an hour. Decant the ganache to a piping bag and pipe some into the centre of each cherry to fill the hole where the cherry stone had been. Place the cherries on the prepared tray and leave to set in the fridge for an hour. To coat the cherries, divide the almond paste into 24 pieces, flatten each piece and wrap it around each cherry making sure that there are no cracks. The cherry should be fully coated. Leave the cherries to dry overnight uncovered at room temperature. To coat the cherries, divide the almond paste into 24 pieces, flatten each piece and wrap it around each cherry making sure that there are no cracks. The cherry should be fully coated. Leave the cherries to dry overnight uncovered at room temperature. Melt the broken pieces of chocolate in a bowl over a pan of gently simmering water until it reaches 55C (make sure the water doesn't touch the bowl. Remove from the heat and add the finely chopped chocolate. Mix until smooth and glossy. Melt the broken pieces of chocolate in a bowl over a pan of gently simmering water until it reaches 55C (make sure the water doesn't touch the bowl. Remove from the heat and add the finely chopped chocolate. Mix until smooth and glossy. Check that the chocolate is less than 30C, then dip each cherry into the chocolate using a chocolate dipping fork, (or alternatively a normal kitchen fork) and tap off the excess. Check that the chocolate is less than 30C, then dip each cherry into the chocolate using a chocolate dipping fork, (or alternatively a normal kitchen fork) and tap off the excess. Place on kitchen paper to set which should take only a couple of minutes. Place on kitchen paper to set which should take only a couple of minutes. Decorate each cherry with a piece of gold leaf or edible gold sparkle powder. Decorate each cherry with a piece of gold leaf or edible gold sparkle powder. Eat the chocolate cherries within one month of making and store at cool room temperature. Keep away from direct heat and strong odours. Eat the chocolate cherries within one month of making and store at cool room temperature. Keep away from direct heat and strong odours.