Ingredients, 30 bonbons
300 g dried cherries
50 g maple syrup
pinch of salt
Put the cherries, maple syrup and salt in a food processor and process until a ball has formed. Roll small balls of this cherry paste.
Melt 500 g of tempered chocolate and dip your cherry balls into the brown goodness. Use a fork to take them out and leave them to dry on a baking sheet. You can pour out the remaining chocolate on a baking sheet too, or just let it set and use it another time.