Cherry Ripe
About this build
Glacé cherries and desiccated coconut are enclosed in dark chocolate to recreate a giant version of the Australian Cherry Ripe bar.
Archive summary updated
Read the original account and photographs ↓
What the original account establishes
These notes distinguish the recorded result from quantities or settings the contributor did not specify. Follow each source link to the original passage.
- The bar cost about $30 using Cadbury 70% cocoa chocolate, listed as 6 large Old Gold bars, 1 bag of desiccated coconut, 2 bags of glacé cherries and 1 Cherry Ripe for testing; the butter, sugar and condensed milk in the photograph were never used because the filling held together on its own. Half the chocolate was melted into a tray and set for an hour and a half in the fridge; the cherries were blended to a mush and mixed with about 2/3 of the coconut, tasting as it went. Blocks of the remaining chocolate stood in as a temporary rim while the filling was spread, the rest was melted and poured over the top and into the gaps for the sides, and the bar set overnight. It won the pimped category of a work bake-off and, at 70% cocoa, was still a third uneaten after a week. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8 · Source 9
Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
Ingredients; 6 large Old Gold choc bars 1 bag of desiccated coconut 2 bags of glace cherries 1 cherry ripe for testing purposes
Read in context →
Archive guides · Explore projects
The original account
An Aussie favourite, similar to a bounty, but with cherry as well as coconut.
I didn’t try any packaging, it was a Sunday night and really couldn’t get inspired.
This bad boy cost about $30 to make, using cadbury 70% cocoa chocolate – they don’t appear to do home brand chocolate in the supermarkets here.
Ingredients;
6 large Old Gold choc bars
1 bag of desiccated coconut
2 bags of glace cherries
1 cherry ripe for testing purposes
None of the butter, sugar or condensed milk in the pic ended up going in, it wasn’t needed. The milk was recommended to me over egg to hold the filling together, but that proved to be sticky enough on its own.
Process;
1. Half of the choc was melted down and placed in a tray, left to set for an hour and a half in the fridge.
2 Then took my glace cherries and blended them into mush, put into a mixing bowl and mixed in the desiccated coconut. I used about 2/3 of the coconut I think, taste testing as I went along to keep it real to the original. It tasted the same.
3 Then placed some blocks of the remaining choc around the edges of the now set base as a temporary rim, put in the cherry/coco filling and spread out evenly.
4 Back in the fridge for a while, to let the coconut set. The rest of the choc was melted down, the temporary blocks removed from around the edges of the now mince meat looking filling.
5 The hot choc was poured over the top and over the gaps left around the edges to form the sides of the bar.
6 Back in the fridge over night, morning pretty solid.
Then began the inaugural pimped out category of our quarterly work bake off. Its still in the fridge at the end of the week, about a 1/3 left. Its extremely rich being 70% cocoa and is only really manageable in small doses. And lots of people will deny the cherry ripe taste yet still mess with the marmite…
