As I was dipping a second round of cherries yesterday, I had three lose their stems and become “test cherries” or, in other words, the cherries I get to eat before they’re ready without feeling guilty for wasting one I could be giving to someone else, or at least eating in its final form. (Of course, I have cherries from last Wednesday that are already liquefied, but I have to do quality control on every batch, you know.)
In the interest of tracking how quickly the invertase liquefies the fondant, I decided to dissect and photograph them before taste testing each day.
After (not quite) twenty-four hours, the invertase and cherry juice have converted the fondant immediately around the cherry to liquid, but most of the fondant is still firm and attached to the chocolate coating.
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