• Cooking Time: 5 minutes
  • Servings: 36
  • Preparation Time: 35 minutes


Juicy red, ripe bing cherries herald summer with a flourish. These beauties are stuffed with cherry marzipan then dipped in fine courveture, just perfect after a lazy picnic lunch by the lake.


  • 36 ripe bing cherries, pitted
  • 8 oz (Solo) almond paste
  • 2 Tbs black cherry concentrate
  • 10 oz 72% (E. Guittard) chocolate couverture, chopped


  • Stir almond paste and black cherry concentrate together till marbled nicely.
  • Carefully stuff ripe cherries with the resulting 'cherry marzipan.'
  • Chill briefly.
  • Meanwhile, gently melt couverture and keep melty over warm water.
  • Carefully dry each filled cherry before dipping to coat or partially reveal the cherry, as you like.
  • Plate and enjoy immediately. These are ephemeral delights!

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