Cherry Marzipan with White Chocolate - sugar

Method

• The marzipan: Prepare a frosting sugar by cooking sugar, water and vanila.
• Cook, in a heavy saucepan, uncovered, on a very low heat until the syrup becomes very thick and sticky.
• If you use a density meter it should read 37 to 38C.
• Mix with almonds which have been ground to a very fine powder, on a marble surface.
• We obtain a white paste used in all recipes for 'petits fours'.
• also known as almond paste.
• The cherries: They can be fresh, brandied or sugared.
• Take the pips out.
• If they are too wet, roll them in some icing sugar to dry them.
• The chocolate coating: Melt white chocolate with water and keep warm in a double boiler.
• Divide the marzipan into small balls.
• Take one ball, shape it around one cherry.
• Skewer it on a tooth stick and dip it into the chocolate.
• Cool on wax paper.