Using black and red whole grapes instead of white grape skins only, the taste and texture are still good, though somewhat different from the original Georgian churchkhela I tasted in that country. The violet color has changed almost completely to a dark brown. So, the question remains, is the visual better or worse than the light brown original recipe churchkhela which used only white grape skins? And would it sell in the US and Canada if imported from the Republic of Georgia. Of course, you can't taste it from just a picture so I would welcome comments on the overall taste, texture and visual from any of you who try making churchkhela yourselves, whether you use the orginal recipe. For that, see "Georgian Dishes" published by Sakartvelos Matsne. This book is also full of other extraordinarily good Georgian recipes that are not hard to make. Enjoy, BUT, AS I SAID IN THE MAIN CHURCHKHELA GALLERY, BE SURE TO PULL OUT THE STRING BEFORE TRYING TO EAT CHURCHKHELA. Otherwise, the cotton string is very chewy AND SOMEONE COULD POTENTIALLY CHOKE ON IT.