This batch of churchkhela, though made with red and black grapes instead of white, and using whole grapes homogenized instead of grape skins, tastes great, is moderately sweet and has good texture. Sliced into medallions like this, it is less likely to be eaten by those allergic to nuts and the light nut center surrounded by contrasting the dark grape homogenate is, at least in my opinion, much more visibly appealling than a long, whole, dark thing that most people would not find familiar.