Instructions: The marzipan: Prepare a frosting sugar by cooking sugar, water and vanila. Cook on a very low heat until the syrup becomes very thick and sticky. If you use a density meter it should read 37 to 38 degrees.

Mix with almonds which have been ground to a very fine powder, on a marble surface. We obtain a white paste used in all recipes for petits fours.

The cherries: They can be fresh, brandied or sugared. Take the pips out. If they are too wet, roll them in some icing sugar to dry them.

The chocolate coating: mlet white chocolate with water and keep warm in a double boiler.

Divide the marzipan into small balls. Take one ball, shape it around one cherry. Skew it on a tooth stick and dip it into the chocolate.

Cool on a marble.

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