If you are from Australia or lived in Australia, you will know about these chocolate bars called Cherry Ripe. They are easily available in Australia but are hard to come by even in the neighbouring country of New Zealand. These pleasurable bars contain a filling of coconut and cherries and an outer casing of chocolate. More recently, there has been a “Dark” Cherry ripe where the outer casing is made of dark chocolate and it is awesome. You might think a Bounty bar is the best thing in the world if you like coconut but you’ve tasted nothing until you’ve tasted a Cherry ripe.
Clearly, I have love goggles for this chocolate bar and being deprived of it in England makes me crave it even more. Of course, like most things, it isn’t for everyone. For instance, if you hate coconut or just dessicated coconut – this bar ain’t for you. If you hate candied cherries, yet again, this bar will fail you. Everyone loves chocolate (right) so I’m not going to bring up people who don’t (because they don’t exist) but if you are allergic to chocolate, then again, this isn’t for you.
I was going through a Cherry ripe craving and thought if I couldn’t find any here, I’d make them (the kind of attitude my maternal grandma has). I surfed the interwebs for some recipes and found inspiration in ones by Dan Lepard, Irena, Cadbury® (makers of Cherry Ripe) and a clever truffle coating technique by Steph. Overall though, the dark chocolate cherry truffles are MY PRECIOUSES (insert Gollum voice here)…….Funnily enough, I enjoyed making them but I couldn’t get myself to eat one until 2 days later. I was in fear of being let down by my take on the legend that Cherry Ripe. I made them on New Year’s eve and they were all gone in the week and got the stamp of approval from my partner so I think I did fine.