I used to be rather fond of chocolate covered cherries when I was growing up. It was easy to get excited about the treasure of a single cherry inside a Whitman’s Sampler box of chocolates. They only put one in a box, and I’d once revered that cherry as something special.
Fast-forward to the present day. I no longer like them. It would probably be impossible for me to finish even a small box of cherries today. They are way too sweet. And very messy!
This past week, for fun, I posted an informal poll on Facebook asking my friends for their opinion about chocolate covered cherries. I received a hefty response. As the comments began to roll in, the general reaction was decidedly negative. But after a couple of days the love/hate ratio began to slowly even out. In the end, the naysayers held the majority.
Personally, I have a suspicion that the older generation likes them and the younger folks do not. I wasn’t able to prove that theory with my silly poll, but what the hell, I’ll assert it anyway.
I don’t know what the white muck surrounding the cherry actually consists of, and it would probably be best not to know. I’ve come to realize that it is this internal goo that makes the whole experience downright nasty. It tastes like cough syrup or that foul cherry fluoride that we were once tortured with as kids at the dentist.
Skimming the list of items that make up a Queen Anne cordial cherry, I counted 21 different ingredients, some of them bearing absurd chemical names. Yuck!
In the future, if I get a craving to bite into a mysterious substance that is ludicrously sugary, I’ll buy a Cadbury Creme Egg.