How to Make Ginger Cherry Apricot and Nut Chocolates

Three Parts:Making the fondantMaking the fondant shapesTransforming into chocolates

Ginger, cherry, apricot and nut make for a sublime combination of flavors dipped in chocolate. If you enjoy making fondant chocolate, this old fashioned recipe will recall an era long past when chocolates were kept for best and combining varied flavors was considered the ultimate treat.

Ingredients

  • 1 egg white (use pasteurized egg white if preferred)
  • 2 tablespoons cold water
  • 1/2 cup sifted confectioner's or powdered sugar
  • A few drops either almond or rose extract
  • Preserved ginger
  • Candied or glazed cherries
  • Candied or glazed apricots
  • Almond halves
  • Pecan nut halves or walnut halves (optional)
  • ½ a pound of quality chocolate (high cocoa butter content)

Part 1
Making the fondant

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    Make the syrup. Stir the powdered sugar and water in a saucepan. Heat on a very low heat, stirring constantly until combined.
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    Turn up the heat to boil the mixture. Stir until the boiling point is reached. This will be quick, so don't leave it!
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    Remove from the heat and allow to cool. Add the extract of choice and egg white to the cooled mixture. Stir through thoroughly. The fondant should now thicken.

Part 2
Making the fondant shapes

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    Knead the fondant for some time. It should feel smooth and pliable before using to shape.
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    Shape the fondant candy. Work fast, as the fondant will harden quickly during shaping.
    • Break off little bits of the fondant.
    • Roll in the hollow of the hand to form balls or oblong shape.
    • Wrap these balls or oblong shapes around the fruit pieces.
    • If using nuts, flatten a fondant ball with the fingers to create a shape long enough to cover the nuts.
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    Set each shape on a plate as it is finished, awaiting dipping.

Part 3
Transforming into chocolates

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    Melt the chocolate in a double boiler or in a microwave-proof dish.
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    Dip each molded fondant shape into the melted chocolate. Coat completely.
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    Transfer to a baking sheet lined with wax or parchment paper. Allow to harden.
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    Serve. Arrange on a candy dish for serving.

Tips

  • Candied or glazed fruit is also known as glacé fruit.
  • Caramel syrup can be a nice addition to this fondant, especially if nuts are to be used. To add caramel syrup, use three tablespoons of caramel syrup and reduce to just one tablespoonful of water with one egg white.

Warnings

  • Egg white can be a health hazard for persons with poor immune systems. If you have any concerns, use pasteurized egg whites.

Things You'll Need

  • Saucepan
  • Stirring spoon
  • Double boiler for melting chocolate
  • Plate
  • Baking sheet
  • Parchment (baking)/wax paper to prevent chocolates sticking as they set

Sources and Citations

Article Info

Categories: Fruit Chocolates