Recipe for Cherry Blossom Chocolates
Cherry Blossom chocolates are one of those treats that span generations and delight the taste buds. As part of a culinary challenge at Le Groupe Maurice, the sous-chef of the VÜ residence, Luc Poirier, presents his own version of the recipe, combining indulgence and elegance. His secret? Sweet clover essence! Now it’s your turn to discover all the delicious details of this creation!
A tasty bit of history
Created at the end of the 19th century by the Walter M. Lowney Company in the United States, Cherry Blossom chocolates are nevertheless an integral part of Canada’s history, and more specifically Quebec’s. Although production was first established in 1905 in a factory in Montreal’s Griffintown neighbourhood, it was later moved to Sherbrooke in 1959, where it remained until 1989. Quite an era, wasn’t it?
Recognizable by their little yellow box, Cherry Blossoms are distinguished notably by their maraschino cherry centre bathed in an intensely sweet syrup – all coated in a milk chocolate glaze, sprinkled with coconut and peanuts. Both classic and unique, they long sparked a love-hate relationship among consumers until their production ceased in 2025, reigniting a powerful wave of nostalgia.
And that’s precisely what makes us want to revive this iconic confectionery, which over time has become a symbol for those with a sweet tooth and a source of irresistibly drippy memories!
Ingredients (makes 10 Cherry Blossom chocolates)
- 10 maraschino cherries
- 30 whole pecans
- 90 ml cherry juice
- 10 ml (2 tsp) cornstarch
- Egg cartons (to use as moulds)
- Plastic wrap (to line the moulds)
- Aluminium foil (optional, for finishing or wrapping)
Chocolate #1
- 80 g white chocolate
- 80 g milk chocolate
- 120 g dark chocolate (65%)
- 60 g chopped pecans
Chocolate #2
- 100 g white chocolate
- 150 g milk chocolate
- 200 g dark chocolate (65%)
Ganache
- 30 g white chocolate
- 30 ml (2 tbsp) of 15% cream
- 4 droppers (about 2 tsp) of sweet clover essence
Preparation
- Prepare the chocolate base by melting the first amount of chocolate in a double boiler until smooth. Then, chop the pecans and mix them into the melted chocolate.
- Meanwhile, prepare the egg cartons as moulds. Line them with a piece of plastic wrap (ex.: Saran Wrap).
- Pour a thin, even layer of chocolate and pecans into the bottom of the moulds to create a crunchy shell. Let cool and set aside.
- Next, in a bowl, mix the white chocolate, cream and sweet clover essence to obtain a smooth ganache. Set aside and make sure it cools completely.
- In a small saucepan, heat the cherry juice and whisk in the cornstarch to thicken it.
- To prepare the filling, proceed in this order: into each cooled shell, place a cherry, add one teaspoon of cherry juice, followed by one teaspoon of ganache. Top with the rest of the chocolate and pecan mixture. Refrigerate until the filling holds its shape.
- Once the preparation is cold and quite firm, take a separate saucepan and melt the second amount of chocolate in a double boiler until smooth.
- Remove the cherry blossoms from their moulds, place them on a wire rack and coat them with the melted chocolate. Finish by placing three whole pecans on each piece.
- They are now ready to behold and devour!
Discover the recipe (French only) :
Thank you very much, Luc, for your Cherry Blossom Recipe that’s as delectable as it is refined. The sweet clover essence brings a deliciously surprising aromatic signature. A true delight on the plate and in the mouth! As always, you can find this and other culinary creations in our Chef’s Recipes section.
Bon appétit everyone!