Break the chocolate into pieces and place in a bowl. Melt over a pan of simmering water.
Blend the xanthane gum into the cherry puree.
Place the thickened puree in a saucepan and heat to 35ºc.
Add half of the puree to the melted chocolate and stir to make an emulsion.
Stir in the remaining cherry puree and pour into a container. Refrigerate for 2hrs.
«Feel free to experiment with different flavours of fruit puree to find other delicious combinations.»