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This post began with good intentions. It was triggered by Twinkie’s Chapter 11 and the sad fate of that little cake of goodness.
I became inspired due to the upcoming Valentine's Day to add my two cents of all things 'Chocolate'. All things Chocolate that are not available across borders between the United States and Canada.
We, as those who had read my foray into home curing, all know that Canada takes it's chocolate and candy seriously. If you continue to read you will see just how serious we maintain our standards - so much so, that there is a whole arm of the Government that decides if what you are eating this February 14th is 'chocolate' or 'candy'.
However, after postponing and postponing the post, by the time I got down to writing it – all the chocolate bars had disappeared.
I hate to say who the thief of these delights was – but I must confess. I downed them all, of course not at the same time.
So this post which should have cost me one times the number of bars…now cost me twice the amount. In the case of the Bridge Mixture, three times.
I was also going to give little bits of Trivia on each bar but at this point I don’t want to see another chocolate bar even if it’s in a picture.
So bear with me: Aero is not sold in the US. And it’s bubbles are patented. As with a lot of food in Canada's current food pantry, the Aero Bar was originally made in the UK and then migrated into Canada. It is a milk chocolate bar that has air bubbles for which the secret has been patented. Yes, 1935 Rountree, a prominent confectionary company trademarked and patented the technology which produced Aero's 'bubbles'. Without its bubbles Aero is nothing - hence the lucky person who bought stocks in Rowntree in 1935.
Cherry Blossom is a type of chocolate bar that was produced by Hershey Canada Inc at their Canadian manufacturing facility in Smiths Falls, Ontario. The candy was originally manufactured by The Walter M. Lowney Company of Canada which was taken over by Hershey as a subsidiary brand. It consists of a maraschino cherry and cherry syrup surrounded by a mixture of chocolate, coconut and roasted peanut pieces. The candy is sold in an individually wrapped 45 grams portion, packaged in a close fitting cardboard box.
You are not Canadian if you don’t know how to eat a Cherry Blossom because there is a specific way one eats a Cherry Blossom. Any other way and it becomes crystal clear that you are not a born and bred Canadian.
One carefully opens the box which is specifically made to be easy to open flap-wise. Inside you will find a tinfoil package and within this tinfoil sits a dome shaped thing-a-ma-jig of chocolate.
Carefully open this package. With dry hands and an open mouth place the top of this confectionary dome inside and between your upper and lower teeth.
Bite.
Now you have successfully cut its head off guillotine-style. As you munch inside you come to the sex of the Cherry Blossom. It is, of course, a maraschino cherry sitting in a pink hued luscious syrup. “The cherry candy is coated with an enzyme that breaks down the solid into a liquid over the next 1 to 2 weeks after it has been produced and packaged."
I am pretty sure the Cherry Blossom could be used in any classroom that still teaches Sex-Ed. Tongue. Yup, the tongue goes directly towards the center syrup and scoops out the cherry till bone dry. Then the balance is eaten. THE BEST PART IS THE LAST.
Of about an inch thick is the base of this Canadian Confectionary which is actually why one eats a Cherry Blossom in this mode. The Best Is Always Last and nothing beats the base of a Cherry Blossom.
OH HENRY. For thirty-three years that is what I have been saying in good and bad times and always to…you guessed it! My husband Henry. The Oh Henry is simply caramel surrounded
