United StatesNational Chocolate Covered Cherry Day
Back in 18th century England, someone had the brilliant idea to dip cherries in chocolate, and maybe add a little kirsch liqueur for extra oomph. The result? A burst of heavenly flavors that left taste buds yearning for more. These hit treats were called “cordials.” Here’s how it all started: The English began soaking sweet cherries in kirsch, a cherry brandy, and covering them with chocolate in the 1700s. These cordials were savored for their intoxicating effects, and reserved for holidays. The French created a similar confection called Griottes around the same time using a sour cherry called a Griottes, which they also soaked in kirsch and dipped in chocolate. Both English cordials and French Griottes made their way to America in the 1700s and immediately became in demand to no one’s surprise and a favorite mid-winter, holiday indulgence. The American twist on cherry cordials? Sugary syrup liqueur, made by crushing cherries, cooked with brandy, and covering them in chocolate. Whether they had alcohol or not, these treats were simply irresistible. During Prohibition (1920-1933), when alcohol was a no-no, they got creative. They started using flavored sugar syrup instead of booze to make chocolate-covered cherries. Clever, right?
Read the story