What are the ingredients in Queen Anne chocolate?

January 7, 2026 •

3 min read

According to World's Finest Chocolate, which owns the U.S. brand, Queen Anne has been crafting chocolate-covered cordial cherries since 1948. A full list of what are the ingredients in Queen Anne chocolate includes sugar, milk or dark chocolate, a marinated maraschino cherry, corn syrup, emulsifiers, preservatives, artificial flavors, and the enzyme invertase.

Quick Summary

This article details the ingredients in Queen Anne chocolate cordial cherries, identifying the primary components for both the U.S. and New Zealand markets. It clarifies the purpose of key additives like invertase, which creates the liquid center, and highlights the variations in formulation based on region and product type.

Key Points

Core Ingredients: U.S. Queen Anne cordial cherries contain sugar, milk or dark chocolate, maraschino cherries preserved with corn syrups, invertase, and artificial flavors and colors.
Invertase's Role: The enzyme invertase is the key ingredient responsible for transforming the sugary fondant center into a liquid syrup after the cherry is coated in chocolate.
Regional Differences: The American and New Zealand Queen Anne brands have different ingredients; the NZ version emphasizes natural flavors and colors and avoids palm oil, while the U.S. version uses more artificial additives.
Allergen Information: Both American and New Zealand versions contain common allergens such as milk and soy, with the American version also including sulfites.
Primary Additives: Key additives in the U.S. version include PGPR (emulsifier), vanillin (artificial flavor), and FD&C Red #40 (color).

Core ingredients in Queen Anne cordial cherries

Queen Anne's most iconic product, the chocolate-covered cordial cherry, features a specific combination of components that create its distinct texture and flavor profile. The core ingredients found in the U.S. version, produced by World's Finest Chocolate, form the basis for this popular candy.

Here are the primary components:

Sugar: The main ingredient in both the chocolate coating and the sweet, sugary syrup surrounding the cherry.
Milk Chocolate: Consists of sugar, cocoa butter, chocolate liquor, milk powder, and milkfat.
Dark Chocolate (flavored coating): For the dark chocolate varieties, a flavored coating is used that includes sugar, vegetable fat (often palm), cocoa, and chocolate liquor, with soy lecithin as an emulsifier.
Maraschino Cherries: The central component, which are cherries preserved in a brine solution containing sulfur dioxide, then sweetened and colored with high fructose corn syrup and FD&C Red 40.
Corn Syrup and High Fructose Corn Syrup: These are used in the sugary fondant and the preservation process for the cherries.
Invertase: This crucial enzyme is added to the fondant coating the cherries. Over a period of one to two weeks, invertase converts the solid sugar (sucrose) into a liquid syrup (dextrose and fructose), creating the signature gooey center.
Preservatives: Potassium sorbate and sodium benzoate are included to prevent spoilage.
Artificial Flavors: Vanillin and other natural and artificial flavorings are used to enhance the taste.

Variations by region and product type

The formulation of Queen Anne chocolates can vary significantly depending on the region of production and the specific product line. The U.S. cordial cherries, made by World's Finest Chocolate, include ingredients like artificial flavors, corn syrup, and FD&C Red #40. Variations exist, including flavors like Coconut or Cherry Cola. In contrast, the New Zealand Queen Anne brand focuses on natural ingredients. This distinction is important for consumers concerned about additives. The New Zealand company also states its chocolate does not contain palm oil.

Queen Anne chocolate ingredient comparison table

For a detailed comparison of ingredients between U.S. Queen Anne Cordial Cherries and New Zealand Queen Anne Marshmallow Fish, please see {Link: EWG website https://www.ewg.org/foodscores/products/043268800029-QueenAnneCordialCherriesMilkChocolate/} and {Link: foodisgood.com https://foodisgood.com/product/worlds-finest-chocolate-queen-anne-cherry-cola-cordial-cherries/}.

Conclusion: Understanding your Queen Anne chocolate

The ingredient profile of Queen Anne chocolate is not universal and is defined by both the regional brand and the product line. For consumers enjoying the classic American cordial cherries, the list is defined by a specific set of confectionery ingredients that create its signature liquid-filled center, including invertase, corn syrups, and artificial additives. However, those purchasing products from the New Zealand company will find a focus on natural colors and flavors, with key differentiators like the explicit avoidance of palm oil. By understanding these differences, consumers can make informed choices based on their dietary needs and preferences. The manufacturing process, particularly the role of invertase, is key to the unique characteristic of the cordial cherries, transforming the interior from a fondant paste into a liquid.

For more detailed information on food additives and their effects, the Environmental Working Group (EWG) provides in-depth resources on many components found in products like Queen Anne cordial cherries, highlighting concerns related to artificial dyes and processing.

/### The role of invertase in cordial cherries

Invertase is an enzyme crucial for the liquid center of cordial cherries. It is added to the sugary fondant around the cherry. After chocolate coating, invertase breaks down sucrose into liquid glucose and fructose over one to two weeks, creating the characteristic syrupy center.

/### Quality and sourcing of ingredients

Ingredient quality varies between the U.S. and New Zealand Queen Anne brands. The U.S. version uses standard ingredients like high fructose corn syrup and artificial flavors. The New Zealand brand emphasizes natural ingredients and has a partnership with Barry Callebaut's 'Forever Chocolate' sustainability program.

/### Allergens and dietary considerations

Both U.S. and New Zealand Queen Anne chocolates contain milk and soy. The U.S. version also contains sulfites from the cherries. The New Zealand brand may contain eggs, walnuts, and sulfites due to processing. Beef gelatine is used in New Zealand marshmallow products. Both have high sugar content.

Frequently Asked Questions

The liquid center is created by the enzyme invertase, which is added to the fondant coating surrounding the cherry. Over a period of one to two weeks, invertase breaks down the solid sugar into a liquid syrup.

Yes, the U.S. version of Queen Anne cordial cherries, manufactured by World's Finest Chocolate, lists both corn syrup and high fructose corn syrup as ingredients.

Yes, there are at least two distinct Queen Anne brands. The U.S. brand is known for its cordial cherries and is owned by World's Finest Chocolate, while a separate, family-owned brand operates in New Zealand with different products.

The U.S. version of Queen Anne dark chocolate cordial cherries uses a flavored coating that contains palm-based vegetable fat. However, the New Zealand Queen Anne brand explicitly states on its website that it does not use palm oil.

The red color in the maraschino cherries used for the U.S. version of Queen Anne cordials comes from FD&C Red #40.

The New Zealand Queen Anne company emphasizes using natural flavors and colors in its chocolates, contrasting with the artificial ingredients found in the American brand's cordial cherries.

The milk chocolate coating in the American cordial cherries consists of sugar, cocoa butter, chocolate liquor, milk powder, and milkfat. Soy lecithin and PGPR are used as emulsifiers.