Cherries with Chocolate
Chop the dark chocolate and melt together with the Biskin over hot water.
In the meantime, wash the cherries and pat them dry.
Mix the chocolate with the chocolate chips and temper until it forms the right consistency.
Now, dip the cherries halfway into the chocolate and allow to cool and solidify on a sheet of baking paper.
Serve the cherries on a plate.
Put the remaining chocolate in a freezer bag to solidify.
Tempering with the chocolate chips:
Add the chocolate drops, a tablespoon at a time, to the melted chocolate and stir well. The solid chocolate melts and distributes its stable crystals into the mass. In addition, the melted chocolate is cooled to the desired processing temperature.
Determining how much solid chocolate to add depends on the temperature of the molten and solid chocolate. If the melted chocolate is 40°C (approximately 100ºF) and the chocolate chips are room temperature, then you have to add about 15% to 20% chocolate chips.
Before using the tempered chocolate, it is advisable to check it is at the right consistency. Dip a teaspoon into the tempered chocolate and let it cool on a cold countertop. If the chocolate begins to shine and no greyness has appeared, it is at the correct temperature and can be used.