Cherry Cordials: The Liquid Center Grows Here is what most people don't know about a cherry cordial: the liquid center isn't injected. When we dip each cherry, it's a solid ball, a plump maraschino cherry packed in a sugary cherry fondant. Then chemistry takes over. Over three to six weeks the sugar slowly converts to syrup, building from the inside out, until the whole center turns fruity and liquid. That syrup around the cherry is the burst you bite into. We won't sell you one until it's ready. The batch we dipped today isn't the one you want. The one we dipped three weeks ago is. Four of us make them in small batches in our Dennis Port kitchen, roughly 300 at a time, panned, funnel-dipped, and run through the enrober. Choose either milk chocolate, which lets the sweet cherry syrup lead or dark chocolate, which pushes back against the sweetness. Why You'll Love It The liquid center is real. Not a filling. A chemical reaction that builds over weeks. You can taste the difference between a rushed cordial and one given time. The chocolate does real work. Milk lifts the cherry, dark contrasts it. Either way the shell holds until the moment it doesn't. Made fresh by the full team. Six pieces to a box, each in its own paper cup inside a clear acetate box with a kraft sleeve. Keep between 60 and 70°F, no refrigeration needed, best within four to five weeks. A gift with memory behind it. Customers reach for these at holidays and special occasions, the way their parents once did. "One bite of the fresh milk chocolate is a burst of flavor, and then the prize is the liquid dripping around the plump cherry. I bought 2 boxes and I don't share." - Barbara M. Order online and we'll ship them to you, or come find us on Cape Cod and take a box home the same day.
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