When June comes, we try to find the best of sour-cherries in Notthern Greece. We put them in big glass vases, in layers of fruit, sugar and spices and let them bathe in the sun for three months. Then, from the juice, we make the sour cherry liquer that  I use for “Pavlina” , my  truffle. The actual fruit, after pitting them, we dry in the open-air with sugar and use them for some of my seasonal chocolates, out of which the most known is the Guanaja(70%) canape, topped with sour cherries..