Hershey Canada sending Cherry Blossom to the chocolate graveyard

Some are grieving; some will dance on its grave. Hershey Canada is discontinuing Cherry Blossom, the novelty candy that consists of a syrupy maraschino cherry encased in milk chocolate with bits of coconut and peanut.

"After being a cherished treat for Canadians for many years, Hershey Canada confirms that Cherry Blossom will be discontinued across the country in early 2025," the company said in a statement sent to CBC News.

"This Canadian confectionery icon has created sweet memories for generations of fans."

The bonbons were originally produced at the Lowney Factory in Montreal, which was built in 1905. Hershey Canada took over the brand in the 1980s. The chocolates are instantly recognizable from their simple yellow packaging.

But not everyone who's tasted one would agree it's a "cherished treat."

Montrealers shared a range of opinions on the candy with CBC Thursday afternoon. Steven Eisenberg said he liked Cherry Blossoms when he was younger, and now he finds the candy "kind of gooey and stupid."

WATCH | Montrealers and experts weigh in on the Cherry Blossom's demise:

Cherry Blossoms, the century-old treat once made in Montreal, will be discontinued

1 day ago

Duration 2:35

Love them or hate them, the chocolate candies have their place in the city’s history — a history coming to an end with Hershey’s Canada ceasing production.

Morgan Thomas had never tasted a Cherry Blossom before. She tried one on the spot and gave a live review to CBC: "It's alright," she said, grimacing. She declined to finish it.

Emilie Lavery also ate a Cherry Blossom, a staple of her youth. "I cannot erase the past," she conceded. "So I like it."

A love-hate relationship

Canadians have a "love-hate" relationship with the Cherry Blossom, especially those who grew up in the '70s and '80s, said Jordan Lebel, a professor of food marketing at Concordia University's John Molson School of Business.

"Times have gotten difficult in the confectionery business. It's extremely competitive," he said, citing new technology that help manufacturers create more complex products, like chocolate with sea salt-infused caramel.

Consumers, meanwhile, are looking for treats that "surprise them and take them somewhere else," he said. 

"I'm not sure that the folks at Cherry Blossom had managed to find the winning formula to re-engineer the product."

Lebel noted that retailers probably aren't keen on giving top shelf space to a chocolate that hasn't evolved much, but said that the cherry-chocolate combination is a rare one, and another company might try to pursue the same niche.