Kirschwasser (pronounced /KIRSH-VAHS-?r/, German for â€œcherry waterâ€�) 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). Kirschwasser is commonly called Kirsch in English-speaking countries. Kirsch is an essential ingredient of Swiss cheese fondue and of some cakes. It is used in traditional German SchwarzwÃ¤lder Kirschtorte (Black Forest Gateau, which is believed to have originated in the 16th century) and in other cakes â€” 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 & SprÃ¼ngli and Camille Bloch, among others, manufacture these Kirsch chocolates.