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1
Wash and dry cherries. Line 2 baking trays with baking paper.
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2
Break the milk chocolate into pieces. Place into a heat-proof bowl. Melt over boiling water, making surethe bowl does not touch the water. Once melted, let cool slightly.
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3
Pick up one cherry by its stem and dip it into the melted milk chocolate, so that most of the cherry is covered in the milk chocolate but a little bit of the actual cherry is still visible. Lift the cherry up from the milk chocolate and, holding it over the bowl, gently shake so excess chocolate drips back into the bowl.
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4
Place the cherry on one of the lined baking trays. Repeat until all cherries are covered in milk chocolate. One by one, pick up cherries by their stems and transfer onto other lined baking tray to minimize the chocolate buildup on the bottom of the cherries. Refrigerate cherries at least 15 minutes for the chocolate to harden. Replace the baking paper on the empty baking tray with a clean one.
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5
Break white chocolate into pieces and melt in a heat-proof bowl over boiling water, again making sure bowl does not touch the water. Let cool slightly.
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6
Take cherries out of the refrigerator. Take a cherry by its stem and quickly dip it into the melted white chocolate, so that a little bit of the milk chocolate remains visible. Don't let the cherry stay long dipped in the melted white chocolate, as the milk chocolate layer will start to melt. Lift the cherry up from the white chocolate quickly and, holding it over the bowl, gently shake so excess chocolate drips back into the bowl. If it looks like some milk chocolate has started to melt and to drip into the melted white chocolate bowl, you can also gently shake the cherries on top of a paper towel.
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7
Place the cherry on the freshly lined baking tray. Repeat until all the cherries are covered in white chocolate. Replace the baking paper on the empty baking tray with a clean one. One by one, pick up cherries by their stems and transfer them onto the freshly lined baking tray. Place tray with cherries into the refrigerator for at least 15 minutes to allow chocolate to harden. Replace the baking paper on the empty baking tray with a clean one.
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8
Break dark chocolate into pieces and melt in a heat-proof bowl over boiling water, again making sure bowl does not touch the water. Let cool slightly.
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9
Take cherries out of the refrigerator. Take a cherry by its stem and quickly dip it into the melted dark chocolate, so that a little bit of the white chocolate remains visible. Lift the cherry up from the dark chocolate quickly and, holding it over the bowl, gently shake so excess chocolate drips back into the bowl. Place the cherry on the lined baking tray. Repeat until all the cherries are covered in dark chocolate.
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10
Replace the baking paper on the empty baking tray with a clean one.
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11
One by one, pick up the cherries by their stems and transfer onto the freshly lined baking tray. Place tray in the refrigerator at least 15 minutes for the dark chocolate layer to harden.
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12
Keep chilled until ready to serve.
