Delicious Cherry Filled Chocolate Candy Recipe

Start by preparing the white chocolate shells. Melt the first portion of white chocolate in a microwave-safe bowl. Use short bursts of heat, around 15 to 20 seconds at a time, until fully melted.

Ensure that the temperature doesn’t exceed 45 degrees Celsius (113 degrees Fahrenheit) to maintain the quality of the chocolate.

In a separate pot, combine the cherry puree and glucose syrup. Heat this mixture to 80 degrees Celsius (176 degrees Fahrenheit).

Once heated, pour the mixture into the melted white chocolate in a thin stream while continuously stirring to ensure an even consistency.

Add the cashew paste to the chocolate mixture. It's important to thoroughly mix or blend this combination until well incorporated.

Transfer the ganache into a piping bag and allow it to cool down to 30 degrees Celsius (86 degrees Fahrenheit). This is necessary for achieving the right consistency for filling.

Fill each white chocolate shell with ganache, using only about one-third of the capacity. Next, place either a whole or a half dried cherry into each filled shell.

Then, top off each shell with more ganache until they are completely full.

Once all the shells are filled, place them in a cool environment and let them rest overnight for proper stabilization. This step ensures that the chocolate and filling set together perfectly.