Tag Archives: dried cherries

Brandied Chocolate Cherry Almond Garmisch

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Brandied Chocolate Cherry Almond GarmischGarmisch is another wonderful yeasted coffeecake as only the Germans can make them. Superb bakers, their products not only look beautiful but are luxurious tasting.

This yeast dough is really easy to put together and even if you have been slow to come to yeasted doughs this is a great place to start. It is a firmer dough that handles easily. It can be made ahead and refrigerated for several days before shaping and after baking, it freezes to be eaten another day – maybe as a special treat on New Years Day morning.

This Garmisch dough comes from a recipe that is so old I can’t remember where I got it. The dough itself is not sweet. The sweetness of the Garmisch comes from the filling. The original filling was walnuts and while delicious, the chocolate cherry almond filling adds a note of excitement. Dried bing cherries are soaked in brandy. Almond paste, a European favorite combines exquisitely with the cherries and brandy. The processor makes quick work of combining the ingredients into a filling with the egg white used to bind the filling. Continue reading

Chocolate Cherry Bread

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Cherry BreadChocolate Cherry Bread combines two foods I love – chocolate and bread. So combining them seemed a natural. I can’t remember when I first tasted Chocolate Cherry Bread but it is among my favorite breads.  Besides how can cocoa, melted chocolate and chocolate chunks all in one bread be anything by super.

Cocoa is a natural and here I have combined it with melted chocolate and chocolate chunks for the greatet depth of chocolate flavor.

This Chocolate Cherry Bread freezes well and is great as a hostess gift. This bread, because of the chocolate in it, can be a slow riser and I often use my proofer to help it along. Try this once and I can assure you fear of bread baking will be in the past – at least I hope so. Continue reading