ingredient information
Kirsch
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Kirschwasser (pronounced /KIRSH-VAHS-?r/, German for “cherry water�) is a clear, colorless fruit brandy traditionally made from double distillation of morellos, a dark-colored cultivar of the sour cherry. However, the beverage is now being made from other kinds of cherries as well. The cherries are fermented complete (along with their stones).[1] Kirschwasser is commonly called Kirsch in English-speaking countries. Kirsch is an essential ingredient of Swiss cheese fondue and of some cakes.[2] It is used in traditional German Schwarzwälder Kirschtorte (Black Forest Gateau, which is believed to have originated in the 16th century) and in other cakes — for example in Gugelhupf cake. Kirsch can also be used in the filling of chocolate candy. A typical Kirsch chocolate consists of no more than one milliliter of Kirsch, surrounded by milk or (more usually) dark chocolate with a film of hard sugar between the two parts. The hard sugar acts as a strong casing for the liquid content and compensates for the lack of sweetness that is typical of Kirsch. Swiss chocolatiers Lindt & Sprüngli and Camille Bloch, among others, manufacture these Kirsch chocolates.