Food
Kirsch is sometimes used in Swiss fondue and in some cakes, such as the Zuger Kirschtorte. It is also commonly used in the dessert cherries jubilee.
It is used in traditional German Schwarzwälder Kirschtorte (Black Forest cake, which is believed to have originated in the 16th century) and in other cakes—for example in Gugelhupf cake.
Kirsch can also be used in the filling of chocolates. 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 an impermeable casing for the liquid content and also compensates for the lack of sweetness that is typical of Kirsch. Swiss chocolatiers Lindt & Sprüngli and Camille Bloch, among others, manufacture these Kirsch chocolates.
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