Frozen Chocolate Candies

METHOD

• 1
  First, prepare a plate and line it with baking paper. Dip the frozen cherries into yogurt, place them on the baking paper on the plate, and put them in the freezer for at least 45 minutes.
• 2
  Meanwhile, melt the chocolate over a bain-marie. For the bain-marie, prepare a pot and a glass or stainless steel bowl that can be placed into the pot without touching its bottom. Pour a small amount of water into the pot and heat it so that the water simmers gently.
• 3
  Meanwhile, break the chocolate into the bowl and add coconut oil. Once the water in the pot starts to boil, reduce the heat to low, carefully place the bowl with chocolate and coconut oil into it, and let the mixture slowly melt over the hot steam, stirring constantly.
• 4
  Remove the melted chocolate from the steam, take the yogurt-dipped cherries out of the freezer, and coat them one by one in the chocolate. Return the coated cherries to the baking paper and put them back into the freezer for 5–10 minutes to allow the chocolate to set quickly.
• 5
  Then serve immediately or store in the freezer, where the candies will last up to 3 months.