- Add the cherries to hot water to soften in a large bowl, leave for about 5 minutes until they are soft but not completely rehydrated.
- Drain the cherries and pat dry very well. In a large bowl mix with the orange zest and pecans and set aside.
- In a medium size pot fill halfway with water and bring to a boil, then lower to a simmer. In a large bowl place the small chunked white chocolate and melt; once melted fold in the cherry mixture.
- Once they are combined, pour onto a foil lined ¼ sheet pan; you want it to be at least ½ inch thick. Let the bark come to room temperature. When the white chocolate has become solid remove from the sheet pan. Cut with a serrated knife into ½ inch by 2 ½ inch bars and freeze.
- Place the corn husks in a bowl and pour hot boiling water over until they soften, about 15 minutes.
- In a large pot to steam the tamales place your water and begin heating. Place your tamale rack in the pot.
- Combine sweetened condensed milk, masa, ancho chile powder, cocoa powder, cinnamon, and 70% dark chocolate (except the milk chocolate chunks) in a stand mixer. Mix until creamy, about 5 minutes. Add the milk chocolate chunks and mix just to combine.
- Dry the corn husks and spread ¼ cup (but you can do up to ½ cup) evenly on the husk, leaving a ½ inch space on the long side of the husk and 2 inches on the top of the triangle. Add one of the white chocolate bars in the middle; wrap around and fold the top part up. Repeat.
- When you have wrapped all of your tamales put them in your steamer standing with the open end up, and steam for 15-20 minutes. Time depends on the size of your tamales and steamer. After 15 minutes take one tamale out and check to see if it’s firm; they should be firm but can still look wet.
- While the tamales are steaming make your Chantilly sauce in a bowl. Whip the heavy cream with the vanilla paste, but not to stiff peaks, you want it like double cream. Notice there is no sugar in the sauce because the tamale is going to be sweet enough. When plating place the tamale in the middle of the plate and unfold the corn husk. Leave the tamale in the husk and drizzle a little of the Chantilly sauce and garnish with cocoa powder.
Ingredient availability varies by location*