On Jan 1, 7:04*pm, John Kuthe > wrote:
> On Jan 1, 6:54*pm, "Christopher M." > wrote:
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> > John Kuthe wrote:
> > > On Dec 30, 6:18 pm, "Christopher M." > wrote:
> > >> John Kuthe wrote:
> > >>> On Dec 30, 5:09 pm, "Christopher M." >
> > >>> wrote:
> > >>>> John Kuthe wrote:
> > >>>>> On Dec 30, 4:36 pm, "Christopher M." >
> > >>>>> wrote: ...
>
> > >>>>>> Are you talking about maraschino cherries? In the liquid?
>
> > >>>>>> W. Pooh (AKA Winnie P.)
>
> > >>>>> Oh hell no! That's why I invented my Chocolate Covered Cherries. I
> > >>>>> use real Bing cherries, not those maraschino things that are only
> > >>>>> called cherries because at one time, they used to be.
>
> > >>>>> John Kuthe...
>
> > >>>> Good. I was going to relate some maraschino horror stories. But
> > >>>> I'll keep those to myself.
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> > >>>> Pooh loves cherries.
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> > >>> So do I. And I always loved the idea of a chocolate covered cherry,
> > >>> but I never had one that had a real cherry in it. That's why I
> > >>> invented mine.
>
> > >>> And they really ARE that good. I'd put them up against anything
> > >>> comparable.
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> > >> Don't I know it. Some chocolate stores are very disappointing.
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> > >> W. Pooh (AKA Winnie P.)
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> > > I have never had a chocolate covered cherry that had a real cherry
> > > inside it. Ever, from anyone.
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> > > Who makes them, besides me?
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> > I think most people cover chocolate-covered cherries in a candy shell. I
> > think it increases the shelf life.
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> > I never cared for it, but I do like Jordan almonds and M&Ms.
>
> > W. Pooh (AKA Winnie P.)
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> I Googled "chocolate covered *cherries" and every hit I got was either
> for chocolate covered maraschino cherries or dried cherries. I can't
> believe I am the only person in the world who covers fresh Bing
> cherries in chocolate, but I'm still waiting to find another like I
> make.
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> And yes I cover each cherry in a soft almond and vanilla flavored
> "shell" before hand-dipping in real dark chocolate, but this shell
> liquefies over several days and mixes with the juice from the liquor-
> soaked fresh cherries into a liquidy center in which the fresh pitted
> Bing cherry marinates until eaten.

This year's were heavier on the almond extract than usual, or perhaps
the one I ate had proportionately more fondant, which is where the
almond flavor is, right? I thought as soon as I tasted it, this is
more almondy than usual. If they had been covered with milk
chocolate, they would have been too almondy, but the dark balanced it
out better.

I have mixed a little vanilla in with a bottle of cinnamon extract,
and have occasionally applied it to my lips for a calorie free flavor
treat. I need to go by Chocolate Chocolate Chocolate, and get some
maltitol chocolate.
>
> John Kuthe...

--Bryan