Chocolate Covered Cherries Recipe

How to make it

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• The Date Puree:

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• Remove the pits from the dates and put through Champion or Greenstar with blank plate to make puree, or put through a meat grinder (hopefully that has not been used for meat).
• (If you have no heavy duty grinder, you can use a food processor with a bottom blade. However, the dates are very sticky and you will have to scrape them off the sides every time you add more dates. Once all the dates are chopped up in the food processor, you can use the dough kneading attachment to mash it up even more. You want to get as smooth as possible. I would not use a blender as adding water to the puree will make it less chocolate like.)

• The Cacao Flour:

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• Take the dried Cacao nibs (no need to peel) and grind them up in a coffee grinder. After you have ground all of the cacao, use a flour sifter to remove any chunks that weren't properly ground. You can regrind those chunks and resift.

• The Cacao Fudge:

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• Knead together the half a pound of sifted cacao into one pound of date puree. You would knead just like you need bread dough. You can use the dough kneading attachment on your mixer or food processor if its strong enough. Add whatever spices that make it taste more chocolate to you. (I like the tiniest bit of cayenne, and a dash of cinnamon.)

• The Bob-Bons:

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• Roll fudge into flat sheet 1/4 inch thick.
• Cut into 3x3 inch squares of flat "chocolate fudge" and wrap square around a frozen cherry.
• When it thaws, the cherry center is liquid and sweet in a fudgy chocolate shell.