{"id":4731,"date":"2026-03-27T09:05:05","date_gmt":"2026-03-27T08:05:05","guid":{"rendered":"https:\/\/foodways.ch\/?p=4731"},"modified":"2026-09-30T09:43:50","modified_gmt":"2026-09-30T07:43:50","slug":"a-chocolate-with-a-cherry-filling-for-cherry-blossom-day","status":"publish","type":"post","link":"https:\/\/foodways.ch\/en\/a-chocolate-with-a-cherry-filling-for-cherry-blossom-day\/","title":{"rendered":"A chocolate with a cherry filling\u2014for Cherry Blossom Day"},"content":{"rendered":"\n

In Japan, cherry blossoms are celebrated on March 27\u2014a symbol of the beginning of a new cycle and the question of what will come of these blossoms. What is visible today as a splendor of blossoms becomes a harvest just a few months later. And often, it results in a surplus. For good years bring not only quality but also quantity\u2014more than the market can immediately absorb.<\/strong><\/p>\n\n\n\n

Surpluses and byproducts are not exceptions here, but rather part of the system. Nature and the weather are unpredictable, and yet this very unpredictability holds potential: for new products, new connections, and new forms of value creation\u2014provided the right stakeholders come together.<\/p>\n\n\n\n

This is exactly where we come in.<\/p>\n\n\n\n

Through our work within the United Against Waste<\/a> network and on various projects, we bring together stakeholders along the value chain in a targeted manner. Here\u2019s an example: Through UAW\u2019s StreamUp<\/em> mentoring program, we established contact with PureUp<\/a>. The startup led by Felix Schwander processes surplus fruit into high-quality purees for further processing. At the same time, it became clear that the 2025 cherry harvest would be particularly bountiful. What followed was no coincidence, but rather the result of effective collaboration: Felix Schwander and Claude Winter from the agricultural cooperative fenaco<\/a> connected through UAW, SDSN, and AvenirAlimentaire<\/a>. The situation was clear\u2014large quantities of cherries that could not be fully sold on the fresh produce market. The solution was equally clear: processing them into cherry puree\u2014a stable, versatile ingredient.<\/p>\n\n\n\n

The basis for this praline.<\/p>\n\n\n\n

We deliberately developed and produced the praline ourselves\u2014not as a showpiece, but as a logical extension of our approach. Anyone who talks about processes, losses, and potential should also be able to put them into practice. This is where our strength lies: A large part of our team comes from the culinary arts and the food industry. We know processes not only from analysis but also from implementation. It is precisely at this intersection that solutions that work are created.<\/p>\n\n\n\n

The praline is more than just a product. It demonstrates how a surplus can be transformed into a concrete application\u2014when networking, expertise, and implementation come together. We wish you a happy Cherry Blossom Day and hope you enjoy making these:<\/p>\n\n\n\n

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Recipe: Cherry Pralines with Basil<\/strong><\/h2>\n\n\n\n
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Ingredients<\/em><\/p>\n\n\n\n