After a while, the syrup will “crust,” or form a layer of sugar crystals, all around its surface. In order to accomplish this, the syrup is placed in trays made of starch dotted with small impressions. The second method of making chocolate cherries is called enrobing, meaning the centers of the chocolates are run under a curtain of liquid chocolate to form a shell. Before the shell hardens completely it is plugged up with a small seal of chocolate, which becomes the bottom. The shell is filled with cordial or sugar syrup and a cherry. The first is shell molding – pouring liquid chocolate into molds to a form a shell.
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For the alcohol free version, the pitted cherries are cooked in a sugar syrup instead and then jarred.Ĭherry cordials are made in one of three ways. The cherries used in the candy are made by pitting and heating the fruit for a short amount of time in the liqueur and storing it in cans or jars. While they were originally made with liqueur, they are more commonly made with a sugar syrup flavored with cherries, similar to what maraschino cherries are preserved in. Cordial candies could be made with other fruits, but cherries were the most popular and continue to be. Liqueur chocolates, like those made in France, became a popular treat and Americans gravitated towards their own special cordial. This type of cordial is intense and very sweet, so it was (and still is) added to something else to make a mixed drink (kind of like grenadine) or sipped in small amounts as a post-dinner beverage. After the mixture was strained, one was left with a sweet, thick, syrupy alcohol with a strong fruity flavor. In America, the term cordial was used to describe a particular type of strong liqueur with a distinctive flavor made by crushing whole cherries (including the pits) and steeping them in a sugar syrup with a bit of alcohol. Both the griottes and the cordial traveled to America where adding a bit of the sweet, aromatic, and alcoholic cordial to the chocolate covered fruit seemed like a great idea. They were made by enclosing long stalked sour griotte cherries in chocolate with a little kirsch.
By the 1700’s cordials were becoming known for their intoxicating effects as well, which probably helped with the aphrodisiac thing (fewer inhibitions, if ya know what I mean).Īround the same time, a confection called griottes popped up in the Franche-Comté. They were “taken” after excessive eating to settle the stomach and aide digestion and became known as “surfeit waters.” Not only that but they were considered aphrodisiacs.
The medicinal use of the cordial continued until the 1400’s when it arrived in England. Cordials were believed to stimulate the heart and therefore improve circulation.
As a noun, cordial can mean medicine or medicinal food or drink and the cordial was originally used as a type of medical tonic. The word “cordial” contains the word “ cor,” which means “heart” in Latin. However, the cordial reaches a bit farther back than the tasty treats we associate with the holiday season. When we think of cherry cordials now, we think of chocolate-covered cherries filled with a sweet syrup.
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