Cadbury Cherry Ripe Chocolate Bar, 52 g

Product Information

One of Australia's most popular chocolate bars is the Cherry Ripe - the tasty sweet featuring a cherry and coconut centre surrounded by lashings of dark chocolate. Rebel Wilson and her fiancee Ramona Agruma hold hands as they head back to their hotel after partying until 2 a. The ripe juicy cherries and moist coconut smothered in rich Old Gold dark chocolate ensures a unique taste experience. Gently melt broken up chocolate and the remaining 1 tbsp (12 g) of coconut oil in a bowl suspended over a water bath.

In the meantime melt the remaining chocolate and pour over each bar (one at a time) and using the back of a spoon or smooth side of a knife tease the chocolate to the edge of the bar to cover all your cherry and coconut filling.The whole thing is about a million times nicer than I thought it would be when faced with the description, and I can understand now why it's been such a popular bar in Australia. Gabrielle Union and Dwyane Wade's adorable daughter Kaavia, 5, recreates her mom's 1991 prom look: 'She definitely wore it better! Best Before' dates (not to be confused with 'Use By' dates found on products such as fresh meat and fish) are simply a manufacturers guideline concerned to a products quality.

The Cadbury’s Cherry Ripe Chocolate Bar does in fact have added colour and we do eat with our eyes so if your familiar with the bar and want the whole chocolatey experience you’ll probably want to consider adding the colour, or close your eyes and eat it, I’m not going to judge you!I tried it back when we lived in London and I remember not being that smitten but then I got the idea of trying to make it at home with REAL cherries instead of glace cherries, which is what it is commercially made with I believe. Subtle nuggets where the cherry and coconut mix well together with a light chocolate (kinda milk-meets-dark) and make me want more. You could also use maple syrup or dates, but they will change the colour of the filling making the bars look less appetising. Glad you worked out the chocolate coating - as we discussed on Instagram, it will be the composition of the chocolate bar and can be remedied by adding more coconut oil (or vegan butter) or doing what you did - great save. Either way, I wasn’t very interested (chocolate isn’t always my thing) and I left the one little bar that my friend could afford to let go, on my desk for 3 weeks.

Robertson commenced manufacture in Melbourne during 1924, taken over by Cadbury in 1967 (Wikipedia). Often companies like Bluebird and Smiths stamp their products with short dates for commercial reasons rather then any accurate reflection of actual food quality.This meant cutting the bar into as many tiny pieces possible so I could keep tasting it to see how my recipe development progressed. Wait wait, who the heck is Alexander and do I have to arm-wrestle him to claim credit for inspiring you to create this wonderful recipe? Luckily for us Aussies, the two words, ‘Cherry’ and ‘Ripe’ don’t have quite the unsavoury sexual connotations they do in the US, ala the ‘Porky’s’ videos I remember seeing as an impressionable teenager in 1982 or thereabouts. A second social media user rushed to comment on the drop of the product, too, saying: "I loved these when living in Australia. SUGAR – you could use any sugar you like here, I used caster sugar, but coconut sugar will work just as well.