48 fresh Bing cherries with the stem, washed and thoroughly dried (see note)

6 oz (170 g) white chocolate, melted and tempered (see note)

Line a baking sheet with parchment paper.

Dip the cherries one at a time in the chocolate, about three-quarters of the way up the fruit. Place on the prepared sheet, stem up.

Allow the chocolate to completely set before transferring the cherries to a serving platter. These cherries are best eaten the same day. Keep them in a cool, dry place.

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