Emil Gerbeaud, a French-born Hungarian legend who settled in Budapest in 1884, was the classic master of the combination of chocolate and alcohol, and he revived the confectionery that still bears his name. He invented the cherry cognac praliné: he preserved unharmed, pitted sour cherries in cognac, wrapped them in dark chocolate and after a short time the sugar and alcohol dissolved into a characteristic filling. This crispy on the outside, creamy on the inside is a true Hungaricum. Since then, it has spread far and wide, and many copies have been made, but the original harmony of flavors – the trio of dark chocolate, sour cherries and sweet, alcoholic filling – is inimitable.
The secret of the special liquid cream hidden under the chocolate shell is that the alcoholic cherry liquefies the fondant cream in a few weeks. In 1964, the process was mechanized, resulting in a reversal of the order of the process: the chocolate shell is formed first, then the cherry and the alcoholic cream are added.
In 1996, the best-known permanent quality cherry brandy was named Cherry Queen.
Cherry Queen is the most popular Hungarian praliné brand and the most popular alcoholic dessert. It is no wonder, as this bonbon, which is always renewing itself while respecting tradition, is more than just a special Hungarian pride. It carries with it a respect for tradition and an appreciation of the person who gives it. It is a special experience for its consumers, whatever their age, gender or occasion.